This Keto Pumpkin Chai Coffee Cake is going to be your new favorite way to pumpkin. Yes, I used pumpkin as a verb – doesn’t everybody? Tender pumpkin and chai flavored cake, topped with crunchy sweet cinnamon streusel and drizzled in a warm chai glaze – it’s keto coffee cake perfection.
I actually made this keto pumpkin chai coffee cake last month, and have been dying to post it ever since! Now that I’m finally getting around to it, pumpkin season is almost over – but there’s still time for you to give this beauty a try, and once you do I know you’ll be hooked like I was.
While I (and you if the comments are any indication) do love my keto pumpkin spice sheet cake with cream cheese frosting, I daresay that this pumpkin chai coffee cake has a slight edge over it in texture. And while it’s hard to beat a cream cheese frosting on any cake, this warm chai glaze is definitely a close second for me, because it just contrasts so perfectly with the crunchy cinnamon streusel.
I didn’t make the cake itself overly sweet, but you’ll find that the sweetness builds in layers with the cookie-like streusel, and then finally the chai glaze, which is quite sweet and pulls it all together.
If you opt for some reason to omit the glaze in this keto pumpkin chai coffee cake, I’d increase the sweetener in the cake itself by 1/4 cup to ensure that your cake is sweet enough.
The fluffy tenderness of this pumpkin chai coffee cake relies on a good quality superfine blanched almond flour like this one, which I order from Amazon and store in the freezer. If you are using a coarse almond flour, you will get a much more crumbly cake, without the soft texture of “real” cake.
Also important to the texture of this cake is the xanthan gum, which helps it hold, but also gives it the springiness and “chew” that you get in a cake typically made with a grain-based flour containing gluten. You can omit the xanthan gum but you will end up with a crumbly cake – not horrible, but not the same as intended by this recipe.
Finally, while I made this keto pumpkin chai coffee cake using a 2 piece angel food cake pan, if you don’t have one I recommend using an 8 inch springform pan so that you can remove the sides and then glaze it.
A regular cake pan will work in a pinch, but won’t result in a show stopper with glaze running down the sides. A regular bundt pan won’t work at all, because when you un-mold the cake all of the streusel will be on the bottom.
Big on warm fall flavors, and with a super moist and fluffy texture, this keto pumpkin chai coffee cake is one of my hand’s down favorite keto cakes that I’ve ever made. And it’s definitely my best keto coffee cake recipe here on the website.
Seriously though – all other keto coffee cakes need not apply. The end.
If you make it as directed, I know you’ll love this keto pumpkin chai coffee cake as much as we did! Be sure to let us know in the comments and tag us on IG @ibreatheimhungry with your photos so we can see your handiwork!
Oooooh and I almost forgot, I LOVE eating this cake ice cold straight out of the refrigerator even more than I do at room temperature! If you make it and try it, let me know if you prefer it that way too – or am I just weird? Totally possible, maybe even probable… cold cake tho – gotta love it! Amiright?? (please validate meeeeeeeeee…)
This Keto Pumpkin Chai Coffee Cake boasts tender pumpkin and chai flavored cake, topped with crunchy sweet cinnamon streusel and drizzled in a warm chai glaze – it’s keto coffee cake perfection.
For the cake layer:
- 1 1/2 sticks (6 ounces) butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract (no sugar added)
- 3/4 cup solid pack pumpkin puree
- 1/2 cup hot water
- 2 chai tea bags
- 2 cups superfine blanched almond flour
- 1/2 cup coconut flour
- 2/3 cup granulated brown sugar substitute
- 1/2 teaspoon xanthan gum
- 1/8 teaspoon kosher salt
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
For the streusel topping:
- 2 tablespoons butter, melted
- 3/4 cup almond flour
- 2 tablespoons brown sugar substitute
- 1/2 teaspoon ground cinnamon
For the glaze:
- 2 tablespoons + 1 teaspoon of reserved tea from instructions.
- 1/2 cup powdered erythritol
To make the cake:
Place the teabags in the hot water and steep for 5 minutes. Remove the teabag and reserve liquid.
Preheat the oven to 350 degrees.
Grease a 9.5 inch angel food cake pan or 8” spring form pan with butter.
Place the melted butter, eggs, vanilla extract, pumpkin, and 1/4 cup of brewed tea (the other 1/4 cup of tea is for the glaze) in a blender and blend until smooth.
Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, and cinnamon in a large bowl and whisk together until blended.
Pour the blended wet ingredients into the dry ingredients, using a rubber spatula to scrape it all out of the blender.
Stir until the batter is mostly smooth.
Transfer the batter to the greased pan and spread out evenly.
Bake at 350 degrees for 25 minutes, then remove from the oven.
To make the streusel layer:
Combine the streusel ingredients in a small bowl and mix well.
Crumble with your fingers into pea sized pieces and scatter evenly over the partially baked cake, pressing in lightly.
Return to the oven for 20 minutes, or until a toothpick inserted in the center comes out mostly clean.
Remove from the oven and cool on a wire rack for at least one hour before unfolding.
To make the glaze:
Combine the chai and powdered erythritol in a small bowl and whisk until smooth.
Remove the cooled cake carefully from the pan and place on a serving plate.
Drizzle the icing over the cake and serve.
- Store leftovers in an airtight container for up to one week in the refrigerator, or up to 3 months in the freezer.
Approximate net carbs per slice = 5g.
- Serving Size: One 10th cake
- Calories: 367
- Fat: 33g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 9g
Keywords: keto coffee cake, keto pumpkin cake, keto dessert recipes