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Every recipe has a story! I remember my Grandma Bettie making coffee cake on weekends! I always thought it had coffee in it until she showed me how to make it.
Her version was the recipe off of a Bisquik box, but alas it was still divine! The crumbly cinnamon top and the moist feel that was just right to pair with a cup of coffee🍵 I usually had mine warmed up with butter and a glass of milk❤
This coffeecake does use my baking mix, has a similar crumb and tons of cinnamony goodness like my Grandmas. This one though is grain free, gluten free, keto and only 2.5 carbs per square😮
Here is my baking mix! All items can be found online if you cannot find them locally.
Let’s make some coffee cake!
First, make the topping!
Get your cinnamon and sugar in a medium bowl.
I really like this brand of maple extract! It really blends well with no aftertaste!
I used Lolli’s Low Carb Granola, you can get some off their website! Alternately you could use chopped pecans with a granulated sweetener.
Now get a 2nd medium bowl and whisk the dry ingredients together.
Now in a 3rd medium bowl mix the wet ingredients.
Slowly pour the well mixed WET ingredients into the DRY ingredients to make the batter.
Pour the batter into a greased 8×8 pan.
Spread it out and top it evenly with plops of the topping.
Now you will run your knife through it like this!
Bake at 350° for 20 minutes and enjoy your cake with a hot drink!
It will keep up to 5 days covered in the fridge. Warm up individually if desired.
Keto Pumpkin Spice Coffee Cake
3 Tbsp melted coconut oil
1 Tbsp ground cinnamon
1 Tbsp powdered Swerve (erithrytol)
2 packets Stevia (1/2 tsp bulk)
1/2 cup Lolli’s Cinnamon Pecan Granola -or- plain chopped pecans mixed w/ 1 Tbsp erithrytol/or monkfruit
1 cup Baking Mix Blend
2 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin spice
1/3 cup powdered Swerve (erithrytol)
1 tsp stevia
1/3 cup sour cream
1/3 cup pure pumpkin puree
2 tsp vanilla extract
Preheat oven to 350°.
In a small bowl, mix topping. Set aside.
In medium bowl whisk dry ingredients. Set aside.
In medium bowl whisk wet ingredients.
Whisk dry ingredients while slowly pouring and mixing in wet ingredients.
Spread into greased 8×8 pan.
Drop topping in even spaced plops. Then run a knife through it 4 times horizontal, 4 times vertical.
Bake at 350° for 30 minutes until toothpick tested clean.
Cool 10 minutes before serving.
Store in refrigerator up to 5 days covered.
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