Most coffee cakes are a bad way to start your day as they are high in sugar and carbs. This recipe is packed with all natural ingredients and a serving is less than 12 grams of sugar if you use the full 4 tablespoons of pure maple syrup. We usually cut that in half – especially when using our favorite non-calorie natural Monk Fruit sweetener which is highly concentrated with no aftertaste. (See link below). This is perfect for those special occasions like Christmas or New Year’s morning or simply as a healthy dessert/snack anytime of the year!

¼ Cup melted extra virgin coconut oil
2 to 4 Tablespoons pure maple syrup
2 Large eggs
¼ Teaspoon Pure Monk Fruit Sweetener (extract)*
½ Teaspoon vanilla extract
15 Ounce can organic pureed pumpkin
1 Cup almond flour
½ Cup coconut flour
½ Teaspoon baking soda
½ Teaspoon salt
¼ Teaspoon nutmeg
½ Teaspoon pumpkin pie spice
1 Teaspoon cinnamon1/3 Cup chopped pecans
Coconut or Avocado Oil Spray to grease pan



Preheat the oven to 375 degrees F. Warm coconut oil as needed to liquid state. In a medium bowl, combine coconut oil, maple syrup, eggs, sweetener, and vanilla, and stir until creamy. Stir in pumpkin. Add flours, salt, baking soda, spices and mix well. Stir in chopped pecans. Grease an 8×8 or 10×6 cake pan.  Pour in batter.

Bake for 40-55 minutes – until the top and sides become golden brown and a toothpick or knife inserted in the very center comes out dry. Note: Depending upon your oven – it may need to cook 5-10 minutes longer to get the very center fully cooked. You’ll need to experiment a bit and watch it carefully.

Serves 10:
Approx. per serving with 4 Tb syrup and nuts:
176 calories, 12g carbohydrate, 8.4g sugar, 6.5g protein, 11.8g fat


*Monk Sweetener we love and use in all our sweet recipes with over 500 servings per bottle: SHOP HERE