Greetings and Happy October! I’m super excited to be guest posting and sharing another delicious new recipe at Honeyville from Gourmet Girl Cooks. The recipes I create are low carb, grain and gluten free and made without added sugar.
Today’s recipe is for Pumpkin Pecan Coffee Cake and made using Honeyville’s Blanched Almond Flour. This coffee cake would make a perfect addition to your Thanksgiving breakfast table. It’s rich, moist and oh so pumpkiny! I can’t tell you how great the house smells while it’s baking; it’s filled with the aromas of pumpkin and spice and reminds me of why I love this time of year so much. This coffee cake is great for breakfast but could easily be transformed into a dessert-like treat by adding a dollop of whipped cream or scoop of vanilla ice cream. The pecan topping has a touch of molasses mixed into the sweetener to create a brown sugar substitute. It’s then combined with butter and pecans to make a delicious streusel-like topping
I hope you enjoy my gluten-free, no sugar added recipe for Pumpkin Pecan Coffee Cake. If you’d like to find additional low carb, grain and gluten free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks where you will find hundreds of other delicious low carb recipes and meal ideas like this one.
Pumpkin Pecan Coffee Cake
For the pecan topping:
1/2 cup granular Swerve sweetener (or other granular sweetener)
1 tsp Black Strap Molasses
1/4 tsp ground Cinnamon
Pinch Sea Salt
2 Tbsp diced cold Butter
1 cup chopped Pecans, lightly toasted
For the batter:
2 cups Honeyville Blanched Almond Flour
1/2 cup ground Golden Flax Seeds
1/4 cup Honeyville Organic Coconut Flour, sifted
1 1/2 cups Swerve granular sweetener (or other granular sweetener)
1/2 tsp Sea Salt
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3 tsp ground Cinnamon
Dash ground Nutmeg
4 large Eggs
2 tsp Vanilla extract
3/4 cup Buttermilk
1 (15-ounce) can Pure Pumpkin
6 Tbsp melted Butter
Preheat oven to 350 degrees F. Lightly grease a 9″ x 13″ baking pan.
To make the pecan topping, combine sweetener, molasses, cinnamon, and salt in a small bowl; add diced butter and cut in using a pastry cutter/dough blender until mixture is coarse and crumbly (or the mixture can be pulsed until combined and crumbly in a small food processor). Stir in toasted pecans and set aside.
To make the batter, whisk almond flour, ground flax, coconut flour, sweetener, salt, baking powder, baking soda, cinnamon and nutmeg in a large bowl until combined.
In a separate bowl, beat eggs, vanilla, buttermilk, pumpkin and melted butter together until smooth. Add wet ingredients to dry ingredients and mix together, beating with a rubber spatula or hand mixer until a thick batter is formed. Pour batter into prepared pan and spread evenly with a spatula. Top with pecan topping and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack.
*Note: To toast pecans, spread in single layer on a baking sheet and bake in oven at 350 degree F for approximately 5 to 8 minutes, stirring frequently until lightly toasted.