I hope everyone is starting their new year off right. I made only one resolution this year. That resolution is to use my vacation time. I’m not one to take days off. Not because I have some fetish for working all the time. There just doesn’t seem to be the need. That’s not an excuse. I should take a break from time to time. I am resolving to take at least one day each month. I get four weeks of vacation time a year. I never use it. However, I have been so busy lately and with Tony’s mom in the mix, I am burning out. I’ve got to stop that. Hopefully that’s something you do as well.

This recipe from Better Homes and Gardens for Pumpkin Latte Cake just looked fascinating. I love coffee cake, pumpkin and coffee. I think this cake was based off of a pumpkin spice latte. Regardless, I love the idea of this cake and I think this will be a good dessert. I would recommend to make this cake with decaf coffee. That way you can enjoy this any time of day. I prefer to eat my dessert at night, so I definitely don’t want any caffeine to keep me awake.

Here are the original stats:

Here’s what I changed:

• I replaced the sugar with their sweetener equivalents to reduce the sugar.
• I replaced the buttermilk with coconut milk mixed with vinegar to remove the dairy.
• I replaced the all purpose flour with almond and coconut flours to remove the carbs.
• I replaced the cream cheese with a plant based variety to remove the dairy.
• I replaced some of the butter in the recipe with unsweetened applesauce to reduce the calories and fat.
• I increased the servings from 12 to 16 to reduce the calories.

Here are the final stats:

Here is the final recipe:

Lower Carb Pumpkin Latte Cake

Makes 16 Servings

For the cake

• 5 eggs
• 2 teaspoon decaffeinated instant coffee granules
• 1 8 ounce package plant-based cream cheese, softened
• ⅔ cup granulated sweetener
• 2 tablespoon coconut flour
• 1 teaspoon vanilla
• 2 1/4 cup almond flour
• 3/4 cup coconut flour
• 2 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened applesauce
• 1 ½ cup granulated sweetener
• ⅔ cup canned pumpkin
• 1 cup coconut milk
• 1 tablespoon vinegar

For the streusel topping

• ½ cup packed brown sweetener
• ⅓ cup rolled oats
• ¼ cup almond flour
• ½ teaspoon pumpkin pie spice
• ¼ cup butter, cold

For the coffee drizzle

•  ¼ cup powdered sweetener
• 1 tablespoon cooled decaf coffee

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. Mix the coconut milk and vinegar in a bowl. Set aside. In a small bowl stir together two of the eggs and the coffee granules; set aside. In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy. Beat in 2/3 cup granulated sweetener, the 2 tablespoons coconut flour, and the vanilla until smooth. Beat in egg-espresso mixture; set aside.
2. In a medium bowl stir together the 2 1/4 cups almond flour, 3/4 cup coconut flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
3. In a large bowl mix the applesauce, three eggs and 1 1/2 cups of granulated sweetener until combined. Beat in pumpkin. Alternately add flour mixture and sour milk to pumpkin mixture, beating after each addition until combined. Spread half of the batter in the prepared baking pan. Spoon half of the cream cheese mixture by small spoonfuls on top of the batter. Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble. Sprinkle with Coffee Streusel.
4. Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 45 minutes. Spoon Coffee Drizzle over coffee cake in a lacy pattern. Cool completely on wire rack.

Streusel

In a medium bowl combine brown sweetener, rolled oats, flour, and pumpkin pie spice. Using a pastry blender, cut in butter until crumbly.

Coffee Drizzle

In a small bowl add the powdered sweetener. Stir in enough decaffeinated coffee to make a drizzling consistency.