Gluten Free Low Carb Pumpkin Pecan Crunch Coffee Cake

If you’re searching for a gluten-free, low-carb dessert that perfectly captures the flavors of my favorite season, look no further than this Gluten Free Low Carb Pumpkin Pecan Crunch Coffee Cake.

Made with my low-carb baking mix, pumpkin puree, and swirled with a delicious pecan crunch, this gluten-free pumpkin coffee cake is the best gluten free baked treat with a hot cup of coffee. 

What makes this recipe stand out is its perfect balance of spice and sweetness with a cake base that is not overly dense but tender with moist crumbs.

This easy recipe is completely gluten-free and low-carb which means it is a pumpkin crumb cake everyone can enjoy!

Keep reading as I show you what makes this pumpkin coffee cake a must-try during the pumpkin season. 

I will also provide the best tips, substitutions, and frequently asked questions to help you make this ultimate gluten-free pumpkin coffee cake recipe quickly without the need for a mixer!

The Magic of Pumpkin and Streusel

For this gluten free coffee cake, we’re using pumpkin puree as one of the main wet ingredients to bring a deep, rich flavor to the cake batter. The addition of a cinnamon-laden pecan crunch swirl brings in the perfect amount of crunch, making every bite irresistible.

Now, let’s talk about the crunch topping—a delicious mix of low-carb ingredients like chopped pecans, confectioners erythritol and cinnamon. This mixture is then dropped on top of the pumpkin cake batter, creating a crunchy contrast to the moist cake underneath. And don’t worry—this adds a great contrast in flavors and offers a burst of sweetness in every golden brown slice of coffee cake. You can add another level of richness when you substitute in keto light brown sugar for the granulated sweetener.

Key Ingredients for the Best Pumpkin Streusel Coffee Cake

• Pumpkin Puree: Pumpkin puree is the star ingredient in this coffee cake, adding not only flavor but moisture to the cake. Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
• Low Carb Baking Mix: This is a great gluten-free alternative to traditional wheat flour that contains coconut flour, almond flour, and oat fiber base. It’s low in carbs and offers a nutty flavor that pairs well with pumpkin. It also contains a bit of flaxseed meal for added texture to mimic an all purpose flour without the need for xanthan gum.
• Sour Cream or Greek Yogurt: To ensure a moist, tender cake, use sour cream or Greek yogurt in the batter. These ingredients not only add creaminess but also help with the cake’s rise, giving you a fluffier texture.
• Confectioners Erythritol: It’s a natural, low-glycemic sweetener that pairs beautifully with the fall spices in the cake. It easily dissolves so it does not leave a grainy texture which may result in a dense cake.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, and ginger, pumpkin pie spice brings warmth and depth to the coffee cake, infusing every bite with those comforting fall flavors.
• Vanilla Extract: Adding vanilla extract to the cake batter brings out the sweetness of the other ingredients and enhances the pumpkin flavor.

Let’s make this Gluten Free Tender Pumpkin Cake

Preheat your oven to 350°F (175°C) and line an 8-inch square cake pan or round cake pan with parchment paper.

In a small bowl with a fork, create your crunchy swirl with melted coconut oil, cinnamon, powdered erythritol, stevia, chopped pecans and granulated monk fruit sweetener.

This will be your cinnamon sugar crumble mixture for later, set aside.

In a large bowl combine the dry ingredients of baking blend, baking powder, salt, pumpkin spice, powdered erythritol, and stevia with a whisk. Set aside also.

In a separate medium bowl with a hand mixer or electric mixer, combine all of your wet ingredients of eggs, sour cream, pumpkin puree and vanilla.

You can whisk by hand, and it will still turn out.

Pour the blended wet ingredients into the bowl of whisked dry ingredients and whisk or mix until smooth.

The batter should be slightly thick, which will give the cake its characteristic dense yet fluffy texture.

Pour the cake batter into the prepared pan, smoothing it out with a rubber spatula to ensure an even layer.

Now plop tablespoon amounts of the crunch crumb topping over the batter in a scattered pattern.

As with most coffee cake recipes with a crumble, use a butterknife to swirl through the dough helping to distribute the crunch topping into the cake.

Bake for 30-35 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. The top of the batter should be golden brown, and the cake will begin to pull away from the edges of the pan.

As the cake bakes, prepare the drizzle topping.

In a small bowl combine the confectioners erythritol, vanilla and heavy cream with a whisk. Set aside.

Once the cake is done, place the pan on a wire rack and let it cool for 10 minutes.

Then pull the cake out of the pan by lifting the sides of the parchment paper and letting it completely cool on the wire rack to avoid a soggy bottom.

Once cooled, drizzle the entire cake with the sweet glaze. The best way to do this is in a zig-zag pattern.

To serve, lift the parchment paper up out of the baking dish and onto a cutting board to cut into 16 pieces.

Once cooled, store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for longer storage.

Easily freeze squares of this pumpkin cake on a flat baking sheet for one hour. Once frozen, wrap in each slice in plastic wrap then put the wrapped slices in a freezer bag.

For best results, let frozen slices thaw in the fridge overnight or you can reheat individual slices in the microwave for 15-20 seconds before serving or enjoy it cold.

Top Tips, Substitutions, and FAQs

• Put your crumble topping in between layers of the batter instead of on top. Simply spread half of the into your prepared pan, top with crumble topping, then spread remaining batter on top and bake as directed.
• If you do not use parchment paper, grease your pan really well. I would still advise against it as the crumb may stick to the pan even with generous greasing.
• Try a variation when you use apple pie spice instead of pumpkin pie spice.
• If you want to add some maple flavor to this recipe to create a Maple Pumpkin Coffee Cake, simply add a few tablespoons of keto maple syrup to the batter.
• Make this quicker when you throw all of the ingredients into a food processor. You will still need to mix up the crumble in a separate bowl as directed.
• Try a version with a cream cheese drizzle when you whisk in one tablespoon of softened cream cheese into the sweet glaze recipe. It will thicken slightly but still be pourable.
• If you are not concerned about it being low carb, feel free to use regular powdered sugar and regular granulated sugar.

Can I use a different low-carb sweetener? Yes, you can replace monk fruit with coconut sugar, allulose or erythritol. Keep in mind that this might affect the sweetness, so you may need to adjust the amount to your liking. 

What can I use instead of the baking blend with almond flour? If you have a nut allergy, you can substitute almond flour with all purpose gluten-free flour. If you use a gluten free flour blend, you will have to figure out your carb count.

How do I keep the cake from becoming too dry? To prevent the cake from becoming dry, make sure to measure your ingredients accurately and don’t overbake it. Also, you can use ingredients like Greek yogurt instead of sour cream in the cake.

Can I freeze the coffee cake? Yes, you can freeze the coffee cake. After baking and cooling, wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Check out my post on How to Freeze a Baked Gluten Free Crumb Coffee Cake.

Can I make this coffee cake ahead of time? Yes, you can make the coffee cake a day in advance. Just store it in an airtight container at room temperature, and it will stay moist for a day or two.

What if I don’t have pumpkin pie spice? If you don’t have pumpkin pie spice, you can make your own by mixing ground cinnamon, nutmeg, ginger, and cloves. For 1 tablespoon of pumpkin pie spice, mix 1/4 teaspoon amounts of each spice.

Can I make this cake dairy free? Yes, you can make this cake dairy free when you substitute the sour cream with a dairy free yogurt or dairy free sour cream. The rest of the cake is naturally dairy free. The optional drizzle uses heavy cream which can easy be substituted with coconut milk or a small amount of almond milk.

Out of all of the gluten free cakes for the fall season, this Gluten-Free Low Carb Pumpkin Pecan Crunch Coffee Cake is one of those gluten free pumpkin recipes you will come to time and time again.

It combines warm pumpkin spice with a crunchy streusel topping swirl that is a healthier version of a classic favorite.

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Try these other favorite recipes using pumpkin puree!

Gluten Free Starbucks Pumpkin Spice Latte Recipe

Keto Healthy Double Chocolate Muffins

Easy Crockpot Sugar Free Pumpkin Butter Recipe (Keto)

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