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Pumpkin Spice Coffee Cake



  • 1 box Swerve Sweets Vanilla Cake Mix
  • 1 tsp pumpkin pie spice 
  • ¾ cup pumpkin puree 
  • 3 large eggs 
  • ¼ cup butter, melted 
  • ½ tsp vanilla extract
  • 2 tbsp water


  • ¼ cup almond flour
  • 1 tbsp Swerve Brown
  • 1 tbsp butter, room temperature 
  • 1 tbsp chopped pecans


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  1. Preheat the oven to 350F and grease an 8x8 inch square baking pan very well.
  2. In a large bowl, whisk together the cake mix and the pumpkin pie spice. Add the pumpkin puree, eggs, butter, vanilla and water and whisk until well combined.
  3. Spread the batter in the prepared pan and bake 25 minutes.
  4. Meanwhile, combine the topping ingredients in a medium bowl. Cut the butter in using a pastry cutter or two knives.
  5. Remove the cake from the oven and sprinkle over top. Return to the oven and bake another 10 to 15 minutes, until golden brown and just firm to the touch. Remove and let cool completely. In a small bowl, whisk together the powdered Swerve and water until smooth. Drizzle over the cooled cake.

Makes 16 servings

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Nutrition Facts

Serving Size 1 piece

Servings 16

Calories 130
Total Fat 11g
Total Saturated Fat 3g
Cholesterol 45mg
Sodium 135mg
Total Carbs 16g
Dietary Fiber 3g
Sugars 1g
Added Sugar 0g
Swerve 10g
Protein 4g
Net Carbs: 3g