Desserts

Sugar-Free Pumpkin Coffee Cake with Streusel Topping

This streusel-topped treat tastes so rich, no one will guess it’s chock-full of good-for-you ingredients such as oats, whole-grain pastry flour, and, of course, pumpkin.

Servings
12

Ingredients

Coffee cake

  • 2 cups whole-grain gluten-free pastry flour 
  • 1 1⁄2 cups rolled oats
  • 1 Tbs. baking powder
  • 1 Tbs. ground cinnamon
  • 1 1⁄2 tsp. ground ginger
  • 1⁄2 tsp. ground nutmeg
  • 1⁄2 tsp. salt
  • 1⁄2 cup (1 stick) butter, softened 
  • 1 1⁄2 cups monkfruit sweetener (or sweetener of your choice)
  • 3 large eggs, lightly beaten 
  • 1 3⁄4 cups fresh or canned pumpkin purée 

Streusel topping

  • 1⁄2 cup whole-grain gluten-free pastry flour
  • 1⁄2 cup rolled oats
  • 1⁄4 cup natural sugar alternative (a monkfruit and erythritol blend works well)
  • 1⁄4 cup natural brown sugar alternative (try Lakanto Golden Monkfruit Sweetener)
  • 4 Tbs. butter, melted 

Preparation

1. To make Coffee Cake: Preheat oven to 350°F. Coat 10-inch square pan with cooking spray.

2. Combine flour, oats, baking powder, cinnamon, ginger, nutmeg, and salt in bowl. Beat butter and sugar in separate bowl until fluffy. Mix eggs and pumpkin into butter mixture. Stir flour mixture into pumpkin mixture. Spread in pan.

3. To make Streusel Topping: Mix all ingredients together until crumbly. Spread on coffee cake. Bake 1 hour, or until toothpick inserted in center comes out clean. Cool 10 minutes, then slice into squares, and serve.

Nutrition Information

  • Serving Size 1 slice
  • Calories 280
  • Carbohydrate Content 65 g
  • Cholesterol Content 75 mg
  • Fat Content 14 g
  • Fiber Content 11 g
  • Protein Content 7 g
  • Saturated Fat Content 8 g
  • Sodium Content 340 mg
  • Sugar Content 1 g