Keto as a Way of Life
Keto Pumpkin Spice Latte Coffee Cake
Fall is the time of year for warm spices and all things pumpkin. We wanted to come up with a recipe that’s easy to make and low in carbs, but also captures those sweet, earthy, Autumn flavors we love.
Rebecca and I decided to call these coffee cakes because that’s what they most closely resemble, but they deviate slightly from tradition because instead of a crumble on top, there’s a glaze. But they’re just so damn good with coffee, and they have that rich, dense consistency that a coffee cake has, that’s the name we went with.
In this post, I’ll describe some of the ingredients I used to make these coffee cakes and tell you about a handy little item or two I used in their preparation.
If you purchase any of these ingredients through our links, we will get a bit of commission from Amazon. If you like this recipe, please consider using those links because it helps us pay for the blog.
Honestly, though, you can get most of these things at your local grocery store. Amazon just makes it really convenient, and sometimes has better prices.
Lastly, we ONLY link to products that we use in our kitchen and like.
For the Cake
Made of blanched and ground up almonds, this flour offers texture, flavor and substance to baked items.
Since there is no gluten or binding agent in almond flour, you typically have to use eggs in combination with this ingredient in your recipes.
We've tried a few different brands, and they're all good quality, but for the price, we like Blue Diamond. As I write this, it's $.28 cents/oz on Amazon versus $.52/oz for Anthony's and $.66/oz for Bob's Red Mill.
Ground Flax Seed
Flax seed is one of the essentials of Keto baking. It adds a depth of flavor to breads/muffins. With only 1 net carb per 2 tablespoons, it’s a great addition to any recipe that might use flour or meal.
We like it because it’s also a good source of Magnesium and Omega 3 fatty acids.
For more on Flax Seed, check out our blog post about it, "Why Flaxseed is Good for Keto and Great for You"
Golden Monkfruit is the perfect Keto substitute for brown sugar.
It has the sweet, caramel-like flavor with a hint of molasses that you would expect from brown sugar. But it has none of the carbs!
Monkfruit, in all its forms, has become our Keto sweetener of choice.
We tend to use this ingredient a lot in Keto cooking, so I've listed it in our Keto Ingredients section of the blog.
It adds a depth of flavor... a 'roasty-ness', if you will, to a lot of dishes; especially baked recipes.
You don't need much to add some richness and character to a dish without necessarily making it taste like coffee.
Espresso powder provides a great background note and flavor without adding carbs, so we love it!
Pumpkin Pie Spice
You can buy this premade, or you can make it yourself using this quick, easy recipe:
3 tbsp Ground Cinnamon
2 tsp ground ginger
2 tsp ground allspice
1 tsp ground cloves
Put all spices into a bowl and mix until thoroughly blended.
This recipe is tailored to use large eggs. If you use a different size, the batter may end up a little more moist or a little dry, depending on which you use. A slightly more moist batter isn’t a big deal, but a drier batter may make the final product a bit unpleasant.
Actual pumpkin that you roasted and purred yourself is best, but that’s not always easy or possible, so the canned stuff will do for this.
Critical to just about anything you're going to bake, this ingredient is a pantry main stay.
We use Bob's Red Mill becuase we trust the ingredients, and Bob's doesn't use aluminum in their baking powder.
If you've ever experienced a tinny flavor on the back end of a muffin or pastry, it's because of the aluminum in the baking powder.
Just a pinch of sea salt. Doesn’t matter what kind, though you probably don’t want coarse ground.
Non stick substance
If you use cooking spray, get the kind that has no trans fat, hydrogenated, or hydrolyzed oil. I find that just rubbing a bit of coconut oil or butter on the inside of the English Muffin tins is enough to keep these cakes from sticking.
Nuts are a matter of some debate in our family. I like them, so I put them on all the things. Toast them and sprinkle them on top of your Keto Pumpkin Spice Latter Cake…. or not. It’s your call.
Buy some Sam’s Walnuts from Amazon! (yes, you could get them at Sam’s, but we like it better when you use our link!)
For the Glaze
The only note here is the general Keto tip to use full fat cream cheese. None of that 1/3 fat crap.
See notes above.
If you made your Pumpkin Pie spice, you probably have this on hand. If not, you can easily find it on the spice aisle at all grocery stores everywhere.
Monkfruit quickly became our favorite Keto sweetener. It tastes good, has no aftertaste that we can discern and it doesn’t affect our blood glucose at all. It also stands up to heat better than most other Keto sweeteners.
The only downside is that it’s a little more expensive than other sweeteners, but we think it’s worth it.
Granulated (aka Classic) Monkfruit is a substitute for white sugar, and can be used as a 1:1 replacement in most recipes.
Learn More About Sweeteners
Interested in learning a little more about sweeteners and where they rank for Keto?
We put together a handy chart of 55 sweeteners commonly used on the market today. The chart shows you which sweeteners are actually sugar, which ones are bad chemicals or natural, where they land on the Glycemic Index and more.
We also rank each sweetener on the list as Good, Bad, or Ugly for Keto.
We like pure vanilla extract for most of our recipes but be careful which brand you get. Some brands have added sugar.
McCormick All-natural Vanilla Extract is our go-to. It’s the cheapest, best tasting and has no added sugar.
No kitchen is really completely without vanilla extract. It seems like a couple drops go into just about everything!
Used simply to thin the glaze. If you want a thicker glaze, use less. If you like a thinner glaze, use a little more.
Just a pinch. Again, see the note above.
There are a couple special pieces of gear that I use to make these. If you don’t already have these in your kitchen, I recommend them because they come in handy for all sorts of cooking applications.
A silicone mat is, by far, the easiest way to keep baked goods from sticking to your sheet pans. I’ll never try to bake cookies, muffins or anything else on a pan lining other than a silicone mat again.
They’re easy to wash and take care of, and durable enough to last a long time.
English Muffin Rounds
I admit that I bought these just to experiment with them and found that they can be used for all kinds of baked things.
Keto Pumpkin Spice Latte Coffee Cakes, of course, but also Keto English muffins, Keto sandwich bread, Keto blueberry muffins….
I even use them as an easy way to shape ground meat (beef or sausage) or to cook eggs in that perfectly round shape.
Alternately, you can use muffin tins for this if you like. I haven’t tested this using muffin wrappers, but I bet it would work pretty well. If you try it, let me know how it goes for you in the comments.
Mix the Dry ingredients for the cake first: It’s best to get all the dry ingredients incorporated together before you add the wet. This prevent clumps.
Mix in the wet ingredients and mix thoroughly to make sure there are no clumps.
The batter will be pretty thick, really similar to cupcakes. It’ll stick to your spoon, so I use two spoons; one to scoop, and one to scrape the batter off the scoop spoon into the muffin round.
Line a sheet tray with your silicone mat. You can use aluminum or parchment paper if you want, but lube it with your non stick substance of choice. Silicone mat is still superior. Just sayin’.
Lube the inside diameter of the English muffin round.
Dollop the batter into the English Muffin Rounds, filling each Round equally (or as close as possible).
Lick the spoon. Seriously, it’s SO good! Yes, I know there’s raw egg. Don’t be a wuss.
Bake your cakes in a 400 degree oven for 12-14 minutes. They’re done when a toothpick test comes out clean.
While they’re baking, make your glaze.
Soften the cream cheese in the microwave for 20-25 seconds.
Add the pumpkin puree, ginger, and pinch of salt. Stir until mostly combined. The cream cheese may not be melted enough to fully combine yet.
Microwave again for 20-25 seconds.
Add Monk fruit and vanilla and stir until well combined.
Microwave one last time for 20-25 seconds.
Stir and add a little bit of heavy cream to thin out the glaze to your desired consistency. I like a thin glaze, so I add 2-3 tbsp of cream. Rebecca tends to add very little or none at all because she likes when the topping is more like a frosting than a glaze. If you make these, the decision is yours!
Thanks for Reading
We hope you enjoy this Keto Pumpkin Spice Latte Coffee Cake Recipe. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at firstname.lastname@example.org or join us on our Facebook Page where we share and discuss Keto recipes all the time.
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Keto Pumpkin Spice Latte Coffee Cake
Keto Pumpkin Spice Latte Coffee Cake
Fall's cool days call for warm spices that fill your senses with the cozy essence of the holidays. Our Keto Pumpkin Spice Latte coffee cakes are the answer
For the Cake
For the Cakes
Preheat oven to 400 degrees F
In a medium mixing bowl, add all dry ingredients for the cakes and mix thoroughly.
To the mixing bowl, add the eggs and 3 tbsp pumpkin puree; mix until batter is combined. Should be a fairly thick batter.
Lay a silicone mat on a baking sheet and situate 4 English Muffin rounds on there. Lube the inner parts of the Round with cooking spray, butter, coconut oil, etc.
Even distribute batter into all 4 English Muffin Rounds. Gently spread batter around so that it covers the bottom of the Round and is evenly distributed within each Round.
Bake cakes for 13-15 minutes, until a toothpick test comes out clean.
Let them cook for 5-10 minutes before removing the cakes from the rounds. If you lubricated the rounds well enough, they should slide right off. You may need to use a knife to gently trace around the outside of the cake to separate any spots that may have stuck to the round.
For the Glaze
In a microwave safe bowl, microwave the cream cheese and pumpkin puree in 20 second increments until you can stir them together into a smooth mixture.
Add the monk fruit, ginger and vanilla extra. Stir until well combined.
Add 1-3 tbsp of heavy cream, or until the glaze reaches your desired consistency.
You may need to microwave the glaze again for 10-20 seconds before drizzling it over the cakes just to loosen it up a bit.
After turning the cakes out of the English Muffin Rounds, drizzle them with the glaze.
Optional: Sprinkle with some toasted walnut for a little added crunch.
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