Pumpkin Cream Cheese Coffee Cake (S)

When it gets to be about mid August my excitement starts to rise. I start to crave pumpkin, cinnamon, pecans, apples and gingerbread.  It’s the flavors of Autumn that make my heart the happiest!  Trim Healthy Mama is a low glycemic plan that doesn’t leave you deprived from delicious foods!

Last week when I came up with my Almond Cream Cheese Coffee Cake I knew I’d want to do a pumpkin version.  A couple of you had the same idea, so I knew I had to get to work on it fast!  My version is gluten and grain free as well as low carb.  If you choose to use THM Baking Blend it will still be gluten free and low carb, but NOT grain free.  It is so yummy either way!

Pumpkin Cream Cheese Coffee Cake-2

Ingredients:

For the Coffee Cake:

  • 3/4 cup coconut flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 & 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp clove
  • 2 pinches of salt
  • 1/3 cup Truvia or 2 Tbs +2 tsp of Super Sweet Blend
  • 1 & 1/2 cups canned pumpkin
  • 2 tbs melted butter
  • 1 tsp vanilla extract or 1/2 tsp pumpkin spice extract
  • 2 eggs

NOTE:  You can use 1 & 3/4 cup of THM Baking Blend in place of the almond and coconut flour.

For the Cheesecake Filling:

  • 8 oz cream cheese (you can 1/3 less fat if you’d like)
  • 1 egg
  • 1/8 cup Truvia or 1 Tbs Super Sweet Blend
  • 2 Tbs 0% Greek Yogurt or sour cream
  • 1/2 tsp vanilla extract

For the Streusel Topping:

NOTE:  You can use 1/2 cup of THM Baking Blend in place of the almond and coconut flour.

Instructions:

Pre-heat the oven to 350. Lightly spray a 9 by 9 baking dish with cooking spray. You could use a 9 inch glass pie plate as well if it’s not too shallow. In a bowl, mix together the dry ingredients for the cake. Add the pumpkin, melted butter and vanilla to the mix. Use your mixer to mix it together well. Beat in the eggs. Place the cake mixture in the baking dish and spread it out evenly.  (Here’s picture of my cake batter. It’s not a wet cake mix, but more like a thicker cookie batter.)

www.ahomewithpurpose.com-4-2

Next, I made the Cheesecake filling! In a medium size bowl, mix the softened cream cheese, egg, sweetener, sour cream and vanilla extract until well incorporated. I used a hand mixer to get a very smooth cream cheese filling. Pour over the cake batter evenly.

www.ahomewithpurpose.com-3-2

Lastly, in a small bowl, mix together the streusel. I added the cold butter last and cut it into the bowl. I mashed it in a bit with a fork to the dry ingredients. Sprinkle evenly over the top of the cheesecake.

Bake for about 35 minutes. Oven times vary. Half way through I covered my cake with foil so the top didn’t brown too much. I knew mine was finished when it wasn’t “jiggly” anymore. The cheesecake was set in the middle. This is so good warm, but doesn’t come out in nice uniform slices until it’s cooled. After you chill it, it’s in nice solid pieces. I liked it A LOT warm or cold, but will probably keep heating it up to enjoy a piece! If you are used to using “white flour” and now low carb flours, please know there is an adjustment to texture and flavors.

One of my THM friends also froze the coffee cake successfully!  Just a note for those who love to freeze part of their cake so they don’t eat it all at once. I cut mine into 9 nice size pieces.  You can obviously cut it into smaller pieces as well.

4.7 from 3 reviews
Pumpkin Cream Cheese Coffee Cake (S)
Author: 
Recipe type: Breakfast or Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
This breakfast or dessert fills the air with pumpkin and spice! I love it!
Ingredients
  • For the Cake:
  • ¾ cup coconut flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 & ½ tsp cinnamon
  • ⅛ tsp ginger
  • ⅛ tsp clove
  • 2 pinches of salt
  • ⅓ cup Truvia or 2 Tbs +2 tsp of Super Sweet Blend
  • 1 & ½ cups pumpkin
  • 2 tbs melted butter
  • 1 tsp vanilla extract or ½ tsp pumpkin spice extract
  • 2 eggs
  • NOTE: You can use 1&3/4 cup of THM Baking Blend in place of the almond and coconut flour.
  • -----------------------------------------------------------------
  • For the Cheesecake Filling:
  • 8 oz cream cheese (you can ⅓ less fat if you’d like)
  • 1 egg
  • ⅛ cup Truvia or 1 Tbs Super Sweet Blend
  • 2 Tbs 0% Greek Yogurt or sour cream
  • ½ tsp vanilla extract
  • ---------------------------------------------------------------
  • For the Streusel Topping:
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 1 tsp cinnamon
  • dash salt
  • 4 Tbs cold butter, chopped
  • 1 Tbs Truvia or 1½ tsp of Super Sweet Blend
  • ½ cup chopped pecans
Instructions
  1. Pre-heat the oven to 350.
  2. Lightly spray a 9 by 9 baking dish with cooking spray. You could use a 9 inch glass pie plate as well if it’s not too shallow. In a bowl, mix together the dry ingredients for the cake.
  3. Add the pumpkin, melted butter and vanilla to the mix. Use your mixer to mix it together well. Beat in the eggs.
  4. Place the cake mixture in the baking dish and spread it out evenly.
  5. -------------------------------------------------------
  6. Next, I made the Cheesecake filling! In a medium size bowl, mix the softened cream cheese, egg, sweetener, sour cream and vanilla extract until well incorporated. I used a hand mixer to get a very smooth cream cheese filling. Pour over the cake batter evenly.
  7. ----------------------------------------------------
  8. Lastly, in a small bowl, mix together the streusel.
  9. I added the cold butter last and cut it into the bowl. I mashed it in a bit with a fork to the dry ingredients.
  10. Sprinkle evenly over the top of the cheesecake.
  11. Bake for about 35 minutes. Oven times vary! Half way through I covered my cake with foil so the top didn’t brown too much.

*This post may contain affiliate links!  It costs you nothing extra, but helps us continue to give you free recipes and resources.  Thank you.


Comments

Pumpkin Cream Cheese Coffee Cake (S) — 30 Comments

    • [email protected] on said:

      Hehe! You are funny!! 🙂

  1. Fyi you left the clove out of the bottom recipe to print. I just made it and sprinkled the clove I didn’t mix in the batter on the filling. Hopefully it works out ok, I’m really looking forward to trying this tonight 🙂

    • [email protected] on said:

      Thanks!! 🙂 So sorry!

        • [email protected] on said:

          Not sure what to tell ya there.

          • [email protected] on said:

            Mine was like a low carb cake…

  2. I don’t like the flavor of coconut. Coconut four is in many recipes; so I’m wondering how much affect using oat flour in place of the coconut flour would affect the carb count? Would it raise it up too high to still be on plan? Thanks!

      • [email protected] on said:

        Yes..you’d make it a Crossover. I don’t like coconut flour either, but I truly truly can’t taste it in this recipe. You could use Baking Blend or all Almond flour.

    • [email protected] on said:

      Yes…I’m sure that’s fine!

  3. Thank you for this!
    Is there a reason to use the super sweet blend instead of gentle sweet? Or is it just preference? I generally prefer the gentle sweet blend but if you have experimented and found super sweet to work better I will use that!
    Thanks!

    • [email protected] on said:

      I use whatever I have on hand. I know many prefer Gentle Sweet.

    • [email protected] on said:

      Great! Hope they like it!

    • [email protected] on said:

      Yes, it’s great without.

    • [email protected] on said:

      Swerve measures just like regular sugar. Here’s THM’s conversion chart. Maybe that will help! http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/

      • •⅓ cup Truvia or 2 Tbs +2 tsp of Super Sweet Blend

        So for this it would be 2/3 cups and 10 tsp. (3 tbls and 2 tsp.) of Swerve? Just making sure I understand. 🙂 I really am not good at this conversion stuff.

        Thanks!

  4. Pingback: Ultimate Trim Healthy Mama Friendly Pumpkin Roundup - My Montana Kitchen

  5. This was delicious! I followed the recipe to a T (except that I never measure my sweetener) and my family loved it–even the non-THM ones. Thank you!

    • [email protected] on said:

      Nope! 🙂

  6. OMG!!! You have no idea what you are missing!!!! This is the BEST!!!! I can’t say enough how wonderful it really is!!! My friend called me this morning and begged me to make more!! My whole family and my friends that I shared it with all want more!!!

    • [email protected] on said:

      Sorry, I don’t count them. My “S” or low carb recipes all use low carb ingredients.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: