Pumpkin Spice Crumble Coffee Cake

Ingredients:

For the cake:

• 1-1/2 cup coconut flour

• 2 tsp. baking powder

• 1/4 tsp. baking soda

• 1 Tbsp. cinnamon

• 1 tsp. ground ginger

• 1 tsp. nutmeg

• 1/4 tsp. clove

• 1/2 tsp. sea salt

• 1/2 cup butter, browned and cooled

• 1 cup pumpkin puree

• 1/2 cup sour cream

• 3 eggs

• 1 cup powdered erythritol (such as Swerve)

For the streusel:

• 3/4 cup coconut flour

• 1/3 cup granulated sweetener (like xylitol, erythritol, monk fruit)

• 1/3 cup unsweetened coconut flakes

• 1 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/4 tsp. sea salt

• 1/2 cup cold butter, cut into chunks

• 1/4 cup chopped pecans, optional

For the cream cheese frosting:

• 4 oz. cream cheese, softened

• 2 Tbsp. butter, softened

• 1/2 cup powdered erythritol

• 1-2 Tbsp. heavy whipping cream, half and half or unsweetened almond milk

• 1 tsp. vanilla extract

• Optional: pinch of the spices used in the cake

1. Preheat the oven to 350.

2. Stir together the coconut flour, baking powder, baking soda, salt and spices. Set aside.

3. Blend together the pumpkin puree with the cooled, browned butter in a separate bowl.

4. Add in the sour cream, beat again.

5. Add the powdered erythritol, beat again.

6. Crack the eggs into the same batter and beat again until the whole mixture is smooth.

7. Combine the pumpkin mixture and the flour mixture and beat until well incorporated.

8. Spread batter into a 9" spring-form pan, sprayed with nonstick spray, or a 9x9 baking dish.

9. Stir together all the streusel toppings , minus the butter.

10. Using a fork or hand-held slicer or pastry knife, cut the butter into the streusel until you have a crumbly topping and spread over the pumpkin cake batter.

11. Bake for 30 minutes or until toothpick comes out clean.

12. Cool completely.

13. Beat the cream cheese frosting ingredients together and spread over the cake.

14. Store in fridge.