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Keto Pumpkin Cheesecake Swirl Coffin Cake

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A spooky keto Halloween coffin cake made with almond flour chocolate batter and a creamy pumpkin cheesecake swirl. Low carb, grain free, and perfect for parties.

Ingredients

Scale

Chocolate Cake Batter:

  • 2 cups (200 g) blanched almond flour

  • 3 tbsp (24 g) cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup (100 g) granulated erythritol/monk fruit blend

  • 3 large eggs, room temperature

  • 1/2 cup (120 ml) unsweetened almond milk

  • 1/3 cup (75 g) unsalted butter, melted (or avocado oil)

  • 2 tsp vanilla extract

  • 1 tsp instant espresso powder (optional)

Pumpkin Cheesecake Swirl:

  • 8 oz (225 g) cream cheese, softened

  • 1/2 cup (120 g) pumpkin puree (not pie filling)

  • 1/3 cup (65 g) powdered erythritol/monk fruit blend

  • 1 egg yolk

  • 1 tsp vanilla extract

  • 1 tsp pumpkin pie spice

  • Pinch of salt

Optional Buttercream (for coffin outline):

  • 4 tbsp (55 g) unsalted butter, soft

  • 3/4 cup (90 g) powdered erythritol/monk fruit blend

  • 1 tsp vanilla

  • 1–2 tsp heavy cream

  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line loaf or coffin pan with parchment.

  2. Make cheesecake swirl: Beat cream cheese smooth. Add pumpkin, sweetener, yolk, vanilla, spice, and salt. Mix until creamy.

  3. Mix dry cake ingredients: Almond flour, cocoa, baking powder, baking soda, salt, sweetener.

  4. Mix wet cake ingredients: Eggs, almond milk, melted butter, vanilla, espresso powder.

  5. Combine wet and dry. Stir gently until smooth.

  6. Spread 2/3 cake batter in pan. Add half pumpkin swirl in spoonfuls. Add rest of cake batter, then top with remaining pumpkin swirl.

  7. Swirl with knife in S-shapes. Do not over-mix.

  8. Bake 45–60 minutes, until toothpick has moist crumbs (not wet batter).

  9. Cool 15 minutes in pan, then remove to rack. Cool fully and chill 2 hours before slicing.

  10. Decorate with cocoa dust, chocolate glaze, or buttercream coffin outline. Slice clean with a sharp knife.

Notes

  • Chill cake before slicing for neat layers.

  • Use canned pumpkin only (not pie filling).

  • For sweeter taste, add 1–2 tbsp more sweetener.

  • Freezes well for up to 2 months.

  • Makes a great party dessert.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-halloween-pumpkin-cheesecake-swirl-coffin-cake/