10/10/21

Pumpkin Spice Cheesecake Coffeecake - Keto style

 

 Keto pumpkin cheesecake coffee cake

I certainly keep it real on this site, and lousy photos taken quickly on my cellphone is one of the ways!  And to make it better this time... I don't have a finished product picture!

One day last week I whipped up a pumpkin spice cake with a layer of cheesecake and a layer of streusel.  Lots of streusel. And I usually throw in whatever nuts we have on hand, usually almonds and pecans and sometimes walnuts.  I've added a little flax before as well.  I would add some oatmeal except this a low-carb version so... nope.

Normally I also do not like baking with coconut flour... I can taste it in any food it's used in, even in small amounts, and I really don't like it.  But when it's a pumpkin or carrot based cake, cupcake, muffin or bread, I'm totally ok with coconut flour as it blends perfectly and doesn't stand out at all. 

Pumpkin Spice Cheesecake Coffeecake - Keto Style

Topping:
1 c almond flour
1 c pecans, chopped
1/4 c toasted chopped almonds or sliced almonds
2/3 c brown Swerve
1 t cinnamon
6 T butter, soft or melted

Cake:
2 c almond flour
1/4 c quality coconut flour
2 t baking powder
1 t pumpkin pie spice
1/8 t salt
1 c pumpkin
3 eggs
3 T cream
1/2 c sweetener (erythritol/monkfruit)
2 t vanilla

Cheesecake Layer:
12 oz. cream cheese
1/2 c sweetener (erythritol/monkfruit)
1 egg
1 t vanilla
1 t espresso powder
2 T water
1/8 t pumpkin pie spice

Mix the streusel topping together in a bowl and set aside.

For the cake, mix the dry ingredients:  almond flour, coconut flour, baking powder, pumpkin pie spice and salt.  Add the pumpkin, eggs, cream, sweetener and vanilla.  Mix well.

Line a 9" baking pan with parchment paper and spread half the cake batter in the pan.

For the cheesecake layer:  Mix the cream cheese and sweetener until smooth, then add the egg, espresso, vanilla, water and spice. 

Spread this over the pumpkin batter in the pan.  Spread the second half of the pumpkin batter over the cheesecake layer.  Top with the streusel topping. 

Bake at 350 for approximately 45 minutes.  Let it cool completely and then chill in the refrigerator at least 2-3 hours. 

 










  


 

 

  




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Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag  

 

 

Swerve Sweetener, Brown Bundle, 12 oz pack of 2 

 

 

 

 

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