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Gluten Free Low Carb Pumpkin Pecan Crunch Coffee Cake.

Gluten Free Low Carb Pumpkin Pecan Crunch Coffee Cake

www.melissaraecarr.com
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. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course baking, gluten free breakfast, gluten free cake, keto cake, pumpkin puree, pumpkin recipes
Cuisine American
Servings 16 slices
Calories 85 kcal

Equipment

  • 8-inch baking pan
  • parchment paper
  • Cooling Rack
  • Large Bowl
  • small bowl
  • Medium Bowl
  • Whisk
  • Spatula
  • Fork or Pastry Blender

Ingredients
  

Topping:

  • 3 Tablespoon melted coconut oil
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon powdered Swerve erithrytol
  • 2 packets powdered stevia or 1/4 tsp bulk
  • 1/2 cup chopped pecans mixed w/ 1 Tbsp erythritol/or monk fruit

Dry Mixture:

  • 1 cup Baking Mix Blend
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 Tablespoon pumpkin spice
  • 1/3 cup powdered Swerve erithrytol
  • 1 teaspoon stevia

Wet Mixture:

  • 3 eggs
  • 1/3 cup sour cream
  • 1/3 cup pure pumpkin puree
  • 2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350° and line an 8-inch square pan or 8-inch round pan with parchment paper.
  • 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 cake batter into prepared 8x8 pan.
  • Drop pecan crunch 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 in the pan before moving to a wire rack to completely cool.
  • Once cool, drizzle with sweet glaze if using then cut into 16 squares.
  • 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.

Video

Notes

  • 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.
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.
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 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.
Nutrition Facts
Serving size: 1 slice
Servings: 16
Amount per serving  
Calories 85
% Daily Value*
Total Fat 6.8g  
Saturated Fat 1.8g  
Cholesterol 37mg  
Sodium 49mg  
Total Carbohydrate 2.4g  
Dietary Fiber 1.7g  
Total Sugars 0.3g  
Protein 4g  
Vitamin D 3mcg  
Calcium 19.5mg  
Iron 0mg  
Potassium 21mg  

Nutrition

Calories: 85kcal
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