Keto Halloween Pumpkin Cheesecake Swirl Coffin Cake (Almond Flour)

If you want a Halloween dessert that looks wicked, tastes creamy, and still fits your low-carb life, this coffin cake is your new party trick.

Think: rich chocolate almond-flour cake as the base, then ribbons of spiced pumpkin cheesecake swirled right through it.

It slices clean, holds its shape, and makes kids and grownups go quiet for a second bite. And yes, it’s keto friendly, with real pumpkin, real cream cheese, and zero grains.

I first made this for a last-minute neighborhood get-together. Someone brought caramel apples (my old weakness), another showed up with candy bowls the size of a small planet.

I parked this cake in the middle of the table like a silly prop. Five minutes later, plates got very serious.

No one guessed it was low carb until I mentioned almond flour, and then the questions starting flying.

So I wrote it all down, every swap, every trick, and every way to make it look like a little edible coffin that still tastes like a bakery cake.

Below is everything you need, in plain language. No fluff. Just the good stuff.

What you’re making

A tender chocolate almond-flour cake baked in a coffin pan (or a loaf pan, if that’s what you’ve got), with a pumpkin cheesecake swirl on top and in the center.

It’s lightly sweet, not cloying, with warm spice and deep cocoa. Each slice gives you that cheesecake-meets-brownie vibe, but the carbs are kept in check.

Tools you’ll need

• 9×5 inch loaf pan or a coffin-shaped cake pan (about 6 to 8 cup capacity)
• Parchment paper
• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer
• Whisk and silicone spatula
• Measuring cups and spoons (or a scale if you weigh)
• Toothpick or butter knife for swirling
• Wire rack for cooling

Optional decorating stuff:

• Sugar-free dark chocolate chips
• Unsweetened cocoa powder for dusting
• Keto buttercream (quick recipe below)
• Edible sugar-free gold dust or a little whipped cream for “cobwebs” look

Ingredients

Chocolate almond-flour cake

• 2 cups (200 g) fine blanched almond flour
• 3 tbsp (24 g) Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (100 g) granulated erythritol/monk fruit blend (bakes like sugar)
• 3 large eggs, room temp
• 1/2 cup (120 ml) unsweetened almond milk, room temp
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled (or 1/3 cup avocado oil)
• 2 tsp vanilla extract
• 1 tsp instant espresso powder (optional, boosts chocolate flavor)

Pumpkin cheesecake swirl

• 8 oz (225 g) full-fat cream cheese, very soft
• 1/2 cup (120 g) pumpkin puree (100% pumpkin, not pie filling)
• 1/3 cup (65–70 g) powdered erythritol/monk fruit blend
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp ginger)
• Pinch of salt

Simple keto buttercream tomb outline (optional)

• 4 tbsp (55 g) unsalted butter, very soft
• 3/4 cup (90 g) powdered erythritol/monk fruit blend
• 1 tsp vanilla
• 1–2 tsp heavy cream, as needed
• Tiny pinch salt

Before you start

• Heat oven to 350°F (175°C).
• Line your pan with parchment so you can lift the cake out cleanly. In a coffin pan, cut a long strip for the base and a couple shorter strips for the angles; a little spritz of oil helps them stick.
• Make sure cream cheese is truly soft. If it’s too firm, the swirl won’t be smooth.

Step-by-step method For Making this keto Halloween Pumpkin cheesecake swirl coffin Cake

1) Make the cheesecake swirl

In a medium bowl, beat the cream cheese until creamy and no lumps remain. Add pumpkin puree, powdered sweetener, egg yolk, vanilla, spice, and a pinch of salt. Beat again until silky. It should look like thick pumpkin pudding. Set aside.

Little fix if it’s lumpy: microwave the bowl 5–10 seconds (not hot), then beat again. That usually smooths it right out.

2) Dry mix for the cake

In a large bowl, whisk almond flour, cocoa powder, baking powder, baking soda, salt, and the granulated sweetener. Break up any almond flour clumps with your fingers. This helps the cake rise evenly.

3) Wet mix for the cake

In a separate bowl, whisk eggs, almond milk, melted butter, vanilla, and espresso powder if using. The butter should be melted but not hot. If it’s too warm, it can seize the batter.

4) Combine

Pour wet into dry. Stir with a spatula until just combined. Almond-flour batters thicken fast; don’t over-mix. You’re aiming for a scoopable batter, not runny but not stiff like cookie dough.

5) Pan it

Spread about two-thirds of the chocolate batter in the pan. Smooth the top. Spoon half the pumpkin cheesecake over that in random blobs. Add the remaining chocolate batter in spoonfuls, then the rest of the pumpkin cheesecake on top.

6) Swirl it

Use a butter knife or a chopstick. Drag it through the batter in long S-shapes, 3–4 passes, then a couple short swirls at the ends. Resist the urge to keep going; too much and you’ll mix it into one color. You want contrast.

7) Bake

Bake on the center rack for 45–60 minutes, depending on pan depth. Start checking at 45. A toothpick should come out with a few moist crumbs from the cake part. If the cheesecake part looks a little glossy in a small patch, that’s ok; it firms as it cools.

If the top browns too fast: tent loosely with foil for the last 10–15 minutes.

8) Cool and chill

Cool in the pan 15 minutes, then lift to a rack. Let it come to almost room temp, about 1 hour. For clean slices, chill 2 hours more. This is where the cheesecake swirl sets and the flavors settle. Yes, it’s worth it.

Make it look like a spooky coffin (easy decorations)

Option A: Dust and outline
Dust the top with unsweetened cocoa through a small sieve. Pipe a simple rectangle outline with the buttercream—the “lid”. Add a small cross or initials in the center. Basic, bold, done.

Option B: Chocolate glaze
Melt 1/3 cup sugar-free dark chocolate chips with 1 tsp coconut oil in short 10-second bursts, stir smooth, and spoon over the cold cake, letting a little drip over the edges. It looks like shiny lacquer and screams Halloween without much effort.

Option C: Cobwebs
Beat 1/4 cup cold heavy cream to soft peaks with a teaspoon powdered sweetener and smear wispy lines across the top with a fork. Not perfect is perfect here.

Taste and texture notes

The cake part is fudgy, a bit like a brownie without the sugar crash. The pumpkin swirl is creamy and spiced, so you get a bite that tastes like pie and cake together. Almond flour gives a tender crumb; it doesn’t dry out fast if you don’t overbake. The sweetness is gentle, not harsh. If you like very sweet, you can bump the sweetener by a tablespoon in both components.

Ingredient swaps and why they work

• Sweetener: A blend with erythritol/monk fruit keeps carbs low and bakes like sugar. Straight erythritol can leave a slight cooling feel; blending smooths that. Allulose works too but can brown faster; drop oven temp to 340°F (170°C) and watch closely near the end.
• Butter vs. oil: Butter gives richer taste, oil gives a touch more moisture and a softer crumb. Either is fine.
• Pumpkin puree: Canned 100% pumpkin only. Pumpkin pie filling has sugar and spices added. If your puree looks watery, blot it with paper towel for 1–2 minutes.
• Spice mix: Use pumpkin pie spice or make your own. Cinnamon is the main note; ginger and nutmeg add warmth. Clove is strong; go light.
• Dairy-free: Use dairy-free cream cheese (the kind meant for baking) and oil instead of butter. Texture stays close—still very good.
• Nut-free: This is an almond-flour recipe. If you must, try a fine sunflower seed flour by weight (200 g) and add 1 tsp lemon juice to offset the green tint reaction with baking soda. Flavor will be slightly different.

Step-by-step timing guide

• 10 minutes to measure and mix
• 5 minutes to swirl and pan
• 45–60 minutes to bake (coffin pans vary in depth)
• 15 minutes cool in pan
• 60 minutes cool on rack
• 120 minutes chill for neat slices

You can bake it the day before. Chill overnight, decorate right before serving.

How to slice clean

Use a sharp knife. Wipe the blade between cuts. If you glazed with chocolate, warm the knife under hot water, dry it, then slice—no cracking on top.

Storage

• Fridge: Cover and chill up to 5 days. Flavor actually improves by day two.
• Freezer: Wrap slices in parchment, then bag. Freeze up to 2 months. Thaw in the fridge for the best texture.
• Counter: Because of the cheesecake swirl, don’t leave it out more than 2 hours.

Nutrition (estimate per 1 of 12 slices)

• Calories: ~240
• Fat: ~21 g
• Protein: ~7 g
• Total carbs: ~8 g
• Fiber: ~3 g
• Net carbs: ~5 g

Values vary by brand; plug your exact ingredients into your favorite tracker if you want precision.

Common mistakes and quick fixes

• Cake sinks in the middle: Often underbaked or batter was over-mixed. Bake until the toothpick shows moist crumbs, not wet batter. If it sinks slightly, still tastes great; call it “haunted”.
• Cheesecake swirl looks grainy: Cream cheese wasn’t soft enough. Next time soften more, or add 1 tsp heavy cream and beat smooth.
• Bitter aftertaste: Too much cocoa or the sweetener brand is a bit harsh for you. Use Dutch-process cocoa, and try a monk-fruit blend you like.
• Dry crumb: Overbaked. Tent earlier or pull 5 minutes sooner. A little extra butter next time also helps.
• Can’t swirl, batter too thick: Add 1 tablespoon almond milk to the cake batter and try again.

Flavor add-ons (still keto)

• 1/3 cup sugar-free dark chocolate chips folded into the cake batter for pockets of melt.
• 1 tsp orange zest into the pumpkin swirl (chocolate + orange + spice is very nice).
• 1/2 tsp maple extract in the cheesecake mixture for that fall-bakehouse smell.
• A pinch of cardamom if you like bakes that smell like a coffee shop.

Make it coffin-shaped without a special pan

Line a loaf pan with parchment and trim the top edges after baking to form simple angles. Use a serrated knife: slice small triangles off the top two corners, then a tiny triangle off the bottom center. Once glazed, the shape reads “coffin” quickly. No one measures at a party.

Quick keto buttercream (for outlines or letters)

Beat 4 tbsp soft butter with 3/4 cup powdered erythritol blend, 1 tsp vanilla, and 1–2 tsp heavy cream until fluffy and pale. Add a tiny pinch of salt. Scoop into a small bag, snip a tiny corner, and pipe your outline or a simple cross. If it feels gritty, whisk it for another minute; erythritol smooths as air gets in.

The step I never skip

Chilling after it cools. I know it’s hard, but this sets the cheesecake streaks and tightens the crumb so every slice is bakery-clean. The taste also rounds out—the spices settle, the chocolate deepens. I always bake this in the afternoon, hide it like a raccoon, then slice the next day.

Serving ideas that actually work

• Haunted board: Arrange slices on a wood board with small bowls of whipped cream, raspberries, and a tin of sugar-free sprinkles.
• Little tombstones: Pipe initials on each slice for guests. People love grabbing “their” piece.
• Coffee pairing: Dark roast or decaf with a splash of heavy cream. Balances the cocoa so well.
• Party tray: Alternate slices of this cake with cheese cubes and nuts. Sweet next to salty makes everyone snack more than they planned.

For Pinterest pins and bloggers who want that scroll-stop moment

• Photo angles: Shoot top-down for the coffin outline, and a 45-degree side angle to show the swirl layers.
• Backgrounds: Keep it matte and simple. Black plate, gray slate, or parchment with crumbs.
• Cut timing: Slice only after chilling to show those clean pumpkin ribbons.
• Alt text sample: “Keto Halloween coffin cake with pumpkin cheesecake swirl and almond flour chocolate base—low carb, grain free, spooky dessert.”
• Pin text overlay ideas:
  • “Keto Pumpkin Cheesecake Swirl Coffin Cake”
  • “Low-Carb Chocolate Pumpkin Coffin Cake”
  • “Almond Flour Coffin Cake (Keto)”

Keep the text overlay short, readable, and high contrast. People skim while they scroll.

Meal prep and party planning notes

• Make ahead: Bake the day before. Glaze or dust the day of the party so it looks fresh.
• Double batch: Two loaf pans fit most ovens. Rotate pans at the 30-minute mark for even baking.
• Mini coffins: Use mini loaf pans. Bake 20–28 minutes; start checking early. They look adorable, even the lopsided ones.
• Traveling: Keep it chilled in the car in a cooler bag. Bring the glaze separately and pour it on at the table.

Why this cake stays keto and still tastes like dessert

• Almond flour keeps it grain-free and tender without being crumbly.
• Cocoa adds depth so you don’t need heavy sweetness.
• The cheesecake swirl gives moisture, creaminess, and that “fancy bakery” taste without sugar.
• The sweetener blend bakes clean, no weird aftertaste if you pick a brand you like.
• Each slice lands at about 5 net carbs, which is friendly for most low-carb days.

Clean-up tips (because sticky bowls are not cute)

• Soak the whisk and spatulas right after you swirl. Dried cream cheese is a workout.
• Parchment makes pan clean-up easy—just lift, toss, wipe.
• If you used a coffin pan with angles, a pastry brush helps get into the corners when you wash.

Troubleshooting by sight

• Looks pale at 45 minutes? Give it another 5–10. Cocoa cakes need a little time.
• Top cracked? That’s fine. The cheesecake swirl peaks sometimes. Glaze hides everything.
• Edges pulling away? Good sign. Means the center is close to done. Check with a toothpick.

Quick recap you can print

You mix a chocolate almond-flour batter, make a simple pumpkin cheesecake swirl, layer, swirl a few S-curves, bake, cool, chill, decorate like a coffin, and slice. That’s the whole show. The rest is optional extras.

Personal tip that saves the day

If you’re serving kids who fear “pumpkin anything”, don’t tell them. Call it “chocolate coffin cake” and keep quiet. The pumpkin just makes it creamy. Let the empty plates do the talking.

Conclusion

This cake is the sweet spot between “Halloween fun” and “I still like my jeans to button tomorrow”. It’s showy without being fussy. The batter mixes in minutes, the swirl looks fancy on its own, and the chill time pays you back with perfect slices. If you’re taking it to a party, bring a small card with the name. Folks who eat low carb will light up, and everyone else will just… eat it. Which is the best compliment on a busy October night.

Bake it once and you’ll keep it in rotation every fall. It’s that kind of recipe—easy to remember, hard to mess up, and tasty even when you eyeball a little, you know?

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