Pumpkin Swirl Coffee Cake

several pieces of pumpkin swirl protein cake with crumble topping on a piece of waxed paper

Makes one 8x8" pan, 9 servings.

Cake Ingredients:

1 package Proteinfull Baking Classic Yellow Protein Cake Mix
1/2 cup water
3 large eggs, beaten
3 tablespoons unsweetened applesauce

Pumpkin Swirl Ingredients:

3/4 cup pumpkin puree 
1/4 cup brown sugar erythritol
1 large egg white
1 teaspoon pumpkin spice

Crumble Topping Ingredients:

1/2 cup almond flour
1/4 cup erythritol
1 teaspoon ground cinnamon
1 1/2 tablespoons butter, softened


  1. Preheat oven to 325°F (use an oven thermometer for best results). Line the bottom of an 8x8" square pan with parchment paper, then spray the bottom and sides with non-stick cooking spray.
  2. Make the crumble topping by combining almond flour, erythritol, and cinnamon. Add butter, and combine with a fork. Set aside.
  3. Prepare the pumpkin swirl mixture by combining all ingredients and mixing until smooth. Set aside.
  4. Combine cake mix with water, eggs, and applesauce. Mix just until no lumps remain.
  5. Pour cake batter into the pan.
  6. Scatter spoonfuls of pumpkin mixture on top of the cake batter. Use a butter knife to swirl the pumpkin mixture into the cake batter.
  7. Top cake with crumble topping.
  8. Bake at 325°F for about 50 minutes. Remove from oven as soon as a toothpick inserted comes out clean.
  9. Let cool and enjoy! Store refrigerated.

Serving: 1/9 cake, Calories: 165, Fat: 7g, Chol: 78mg, Sodium: 214mg, Carbohydrates: 32g, Fiber: 7g, Sugar: 5g, Added Sugar: 1g, Erythritol: 19g, Protein: 12g, Net Carbs: 6g.

Let's get baking! Buy our Classic Yellow Protein Cake Mix to make this Pumpkin Swirl Coffee Cake. 

front view of Keto-friendly Protein Cake Mix package in Classic Yellow flavor. package is red with a slice of yellow layer cake with whipped cream and strawberries