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.
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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
This is becoming more and more common the longer Keto is around. You can find it at Walmart, most larger groceries, at Sam’s and on Amazon. Honestly, one brand is as good as another. We haven’t found Almond Flour that we don’t like yet.
This is the ground stuff. You can get it at Wal-Mart or Amazon. There’s a coarse ground and fine ground version. The finer ground is better for this recipe.
Golden Monk Fruit
This is the ‘brown sugar’ variation of granulated Monk Fruit. I like it in this recipe because it gives a hint of a molasses flavor.
Instant Espresso Powder
Instant Espresso Powder seems to dissolve and mix in with the other ingredients much better than ground espresso or coffee beans. If you find that the coffee flavor is a bit too intense in the final product, you can use regular instant coffee rather than espresso. I like that coffee kick, though, so espresso all the way for me!
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 ts 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.
Just regular ol’ baking powder. Make sure you add it though. It helps give these cakes a bit of lift and fluff.
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.
Granulated Monk Fruit
This is our sugar substitute of choice. The best place to get it is Amazon. Here…. have a link! Note: I like granulated for this because it doesn’t clump as much as Powdered Monk Fruit, and it dissolves into the cream cheese perfectly.
If you’ve ever cooked anything, you know what this is.
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.
This is, by far, the easiest way to keep things from sticking to your sheet pans. They’re crazy easy to wash and take care of, and I’ll never try to bake cookies or muffins or these cakes on anything other than a silicone mat again. We have two silicone mats and both were being used, so I decided to make some buns on an aluminum lined tray. I sprayed the hell out of the aluminum with non stick spray…. the effing buns still stuck. So I bought 2 more silicone mats to make sure that mess doesn’t happen again!
English Muffin Rounds
I admit that I bought these a while back just to experiment with them. I quickly found that they can be used for all kinds of baked things. Keto Pumpkin Spice Lattes, 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
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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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