Keto Pumpkin Cream Cheese Crumb Cake

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This delicious Keto Pumpkin Cream Cheese Crumb Cake is the perfect bake to embrace the coming fall weather. Perfectly spicy keto pumpkin cake with a layer of delicious cream cheese filling and topped with a crunchy cinnamon crumb makes this the perfect breakfast or dessert. Drizzle it with a sweet glaze and a warm cup of coffee and you are guaranteed to have the best day ever!

* Recipe updated 9/10/2023

a angled view of a keto pumpkin cream cheese crumb cake with a cup of coffee, cinnamon sticks, pumpkins and a whisk lying around the keto pumpkin cake

Keto Coffee Cake

If you haven't already guessed by the title, I had a hard time deciding which type of pumpkin dessert would start my fall recipes.

Keto coffee cake with deliciously fragrant pumpkin pie spice?

Or maybe a delicious keto pumpkin cheesecake?

And who doesn't love keto crumb cake?

Not knowing which to pick and not getting any help from Mr. Grumbles, I decided to create a recipe that incorporated all my favourite desserts into a delightful keto Pumpkin Cream Cheese Crumb Cake.

Just like my Easy One-Bowl Keto Pumpkin Bread and these Chewy Keto Pumpkin Cookies Recipe, this keto pumpkin cake recipe is a breeze to make.

Why you will love this Keto Pumpkin Cake

Easy - Like almost all of my recipes, this keto crumb cake comes together quickly and easily

Texture - A combination of keto pumpkin cheesecake, meats keto pumpkin cake and keto crumb cake, this recipe contains, light and airy cake, with rich and creamy cheesecake all topped with perfectly crispy pumpkin pie spiced crumb.

Size - This recipe is made using a 6-inch springform pan which means that it is the perfect amount for a small family. Or, put the leftovers in the fridge and enjoy it all week long.

a slice of a keto pumpkin cake with a cream cheese filling and topped with a keto crumb

Ingredient for making Keto Crumb Cake

Almond flour - Make sure you use super-fine almond flour and not almond meal.
Whey protein powder - Adding whey protein powder helps to lift the keto pumpkin cake and helps to aerate the cake. I love Naked Nutrition Whey Protein powder since the company believes in only using very clean ingredients. You can use plain or vanilla-flavoured whey.
Pumpkin puree - Make sure that you use pumpkin puree and not pumpkin pie filling which is packed with sugar. The best pumpkin puree is Libby's.
Sweetener - You can use any type of sweetener for the pumpkin cake but I highly suggest only using allulose for the keto pumpkin cheesecake. Allulose, unlike erythritol sweeteners, will not crystallize when the cake is chilled.
Coconut oil - If you buy refined coconut oil, you will not have any flavour of coconut. You can always replace the coconut oil with any other type of cooking oil
Butter - Butter is used to create the crumb topping
Sliced Almonds - I like to use sliced almonds to get a nice and crunchy texture for the crumb part of this recipe. However, if you do not have any sliced almonds, simply use more almond flour.
Eggs - Make sure that your eggs are at room temperature.
Cream Cheese - Do not buy cheap cream cheese as it will not work the same or taste the same (Trust me, during the pandemic, it was all I could get and it was absolutely horrible!)
Pumpkin pie spice, vanilla, baking soda, baking powder and salt

Instructions for Pumpkin Cream Cheese Crumb Cake

This keto fall recipe includes 3 different steps - making a keto pumpkin cake, a keto crumb topping and then a layer of cheesecake. This recipe should only take about 15 minutes of hands-on time.

top view of a mixing bowl with almond flour, pumpkin, sugar-free sweetener, spices and whey protein powder after being beaten together to form a keto pumpkin cake

In a medium-sized bowl, add all the dry ingredients for the cake and beat to incorporate. Add the wet cake ingredients to the dry ingredients and beat to combine everything

top view of a springform pan lined with parchment paper and keto pumpkin cake in the bottom of the pan. A separte bowl filled with sugar-free cheesecake batter is to the left.

Spread all but ¼th of a cup (this will be added to the crumb topping) of the mixture into a well-greased springform pan. Place the pan in the oven and bake for 10 minutes

top view of the keto coffee cake crumb topping being mixed with the ¼ cup of keto pumpkin cake using a spoon

While the cake is baking, using a fork, incorporate the crumb ingredients. Add in the reserved ¼ cup of the cake batter and stir everything together. In a separate bowl, beat together the cheesecake ingredients.

top view of a springform pan with a layer of keto pumpkin cake, cheesecake and then topped with keto crumb topping before being baked

Once the cake has been baked for 10 minutes, remove it from the oven and carefully pour the cream cheese over the cake layer. Dollop the crumb topping over the cake

top view of a baked keto pumpkin cream cheese coffee cake still in the springform pan

Return the cake to the oven and bake for an additional 30 minutes. Allow the cake to cool fully before removing the outer ring of the spring-form pan

What if I don't have a 6-inch spring-form pan?

You can easily make this in an 8 or 9-inch springform pan by simply doubling the ingredients. You will also most likely have to increase the baking time. Since there are only 2 of us in our house, I like this smaller version so I have yet to try a larger cake. However, if you do, please let me know how it turns out as well as how long it took to bake and I will add the information for other readers. If you have a 6-inch regular cake pan, you could easily use it instead of a springform pan.

What if I don't have any Whey Protein powder?

Whey protein powder helps gluten-free baking rise but does not affect the taste at all. If you don't have any whey, simply omit the ingredient and just realize that your crumb cake may be a little more dense.

What type of cream cheese can I use?

For this recipe, any type, full-fat all the way to fat-free should work fine.

How should I store this Pumpkin Cream Cheese Crumb Cake?

We store this sugar-free Pumpkin Cream Cheese Crumb Cake in the fridge due to the cream cheese. It should last at least 5 days and possibly up to 7 days...it has never lasted long enough in our house! If you are the only gluten-free or keto person in your house, this pumpkin cake freezes REALLY well. Simply divide it into pieces and place them in the freezer for up to 3 months.

What if I want to make this gluten-free but not sugar-free?

You can easily replace the sweetener in this recipe with a direct 1:1 sugar replacement.

Why do you first bake the keto pumpkin cake?

When I first tried making this recipe without baking the cake, the middle of the pumpkin cake was not able to bake properly due to the moisture of the cream cheese. So, by parbaking the cake for 10 minutes, the cake has a chance to rise and create a perfectly light cake texture.

Looking for other keto pumpkin recipes like this? Try these:

Keto Fall and Winter Dinner Ideas

These are my favourite keto dinner recipes to go along with this keto pumpkin cheesecake recipe: