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

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

1/4 cup almond flour

1/4 cup coconut flour

1 tsp cinnamon

dash salt

4 Tbs cold butter, chopped

1 Tbs Truvia or 1 1/2 tsp of Super Sweet Blend

1/2 cup chopped pecans

4.7 from 3 reviews Print Pumpkin Cream Cheese Coffee Cake (S) Author: Jennifer Griffin Recipe type: Breakfast or Dessert Prep time: 15 mins Cook time: 35 mins Total time: 50 mins 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.

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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

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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 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. ------------------------------------------------------- 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. ---------------------------------------------------- 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. 3.5.3208

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! NOTE: You can use 1 & 3/4 cup of THM Baking Blend in place of the almond and coconut flour.NOTE: You can use 1/2 cup of THM Baking Blend in place of the almond and coconut flour.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.) 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. 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.