Pumpkin Spice Coffee Cake

Dry Base Ingredients:

· 2 ¾ c almond flour (I split w potato starch)

· 2-3 tbsp inulin (not necessary but adds fiber)

· 1 tsp baking soda

· 2 tbsp pumpkin spice

· 1/4 tsp salt

Wet Base Ingredients:
· 3 large eggs (or sub apple sauce 1/4c = 1 egg)
· 1/4 cup pumpkin puree
· 1/4 cup melted coconut butter
· 1/4 cup maple syrup (or fiber syrup or coconut sugar or honey)
· 1 tsp vanilla   

Topping Ingredients:

· 1 cup almond flour (or coconut flour)

· 1/4 cup coconut sugar (or xylitol or sukrin gold if tolerable for no sugar)

· 1/3 cup melted coconut butter

· 1 tbsp pumpkin spice

· If adding chocolate chips, this is a great time to sprinkle some in (they can be added to the base as well!!)


· Preheat oven to 350

· Mix dry ingredients well and set aside

· Mix wet ingredients well & fold wet ingredients into dry ingredients

· Pour into greased casserole or bread dish

· Mix topping and crumble all over the top of the poured base mix

· Cook 42-55 minutes

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