Description
Cozy pumpkin spice meets buttery crunch—your fall favorite, keto-fied!
Ingredients:
Pumpkin Layer:
1 cup pumpkin purée
2 large eggs
⅓ cup powdered erythritol
1 tsp pumpkin pie spice
½ tsp cinnamon
1 tsp vanilla extract
¼ cup heavy cream
Crunch Topping:
¾ cup almond flour
½ cup chopped pecans
¼ cup melted butter
2 tbsp powdered erythritol
½ tsp cinnamon
Instructions:
Step 1: Pumpkin Base
Preheat oven to 350°F (175°C).
Mix all pumpkin layer ingredients until smooth.
Pour into a greased 8×8″ baking dish.
Step 2: Crunch Topping
Combine almond flour, pecans, butter, erythritol, and cinnamon.
Sprinkle evenly over pumpkin layer.
Step 3: Bake & Cool
Bake 30–35 mins until set and golden.
Cool before slicing for best texture.
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Step-by-Step Guide
Follow these detailed instructions for a perfect keto pumpkin crunch cake every time. First, preheat your oven to 350°F (175°C) and thoroughly grease an 8×8-inch baking dish. In a medium bowl, whisk together the pumpkin purée, eggs, ⅓ cup erythritol, pumpkin pie spice, cinnamon, vanilla, and heavy cream until completely smooth and lump-free. Pour this mixture into the prepared dish, using a spatula to spread it evenly.
Next, prepare the crunch topping. In a separate bowl, combine the almond flour, chopped pecans, 2 tablespoons of erythritol, and ½ teaspoon of cinnamon. Pour the melted butter over the dry ingredients and mix until all components are evenly coated and crumbly. Using your fingers, sprinkle this topping evenly across the entire surface of the pumpkin layer, ensuring full coverage for the ideal texture contrast.
Serving Suggestions
This dessert is delicious warm or chilled. For an extra-indulgent treat, serve a square topped with a dollop of sugar-free whipped cream or a scoop of keto-friendly vanilla ice cream. A light drizzle of sugar-free caramel syrup can also elevate the presentation and flavor. It pairs wonderfully with a cup of black coffee or spiced tea for the ultimate cozy fall experience.
How-to Summary
To make Keto Pumpkin Crunch Cake: Blend pumpkin, eggs, sweetener, spices, and cream for the base. Mix almond flour, pecans, melted butter, sweetener, and cinnamon for the topping. Spread the base in a dish, sprinkle the topping evenly, and bake at 350°F for 30-35 minutes. Cool completely before slicing.
Frequently Asked Questions
Can I use a different sweetener? Yes, any granulated or powdered keto sweetener like monk fruit or allulose can be used in a 1:1 ratio for the erythritol.
Is the pumpkin layer custardy or cake-like? It sets to a firm, custard-like consistency, similar to a pumpkin pie filling, which contrasts beautifully with the crunchy topping.
How should I store leftovers? Store covered in the refrigerator for up to 5 days. The topping will soften slightly but remains delicious.
Can I use walnuts instead of pecans? Absolutely. Chopped walnuts or even unsweetened shredded coconut make excellent substitutions for the pecans in the topping.
Why must I let it cool before slicing? Cooling allows the pumpkin layer to fully set, ensuring clean slices. Cutting while warm will result in a messy presentation.
Common Mistakes to Avoid
Avoid using pumpkin pie filling, which contains sugar and spices; you need plain pumpkin purée. Do not overmix the topping—it should be clumpy, not a uniform paste. Ensure your melted butter has cooled slightly before adding it to the dry topping ingredients to prevent the almond flour from greasing out. Finally, resist the urge to underbake; the center should be fully set and not jiggly for the proper texture.
Conclusion
This Keto Pumpkin Crunch Cake masterfully captures the essence of fall in a low-carb, sugar-free dessert. The creamy, spiced pumpkin layer combined with the buttery, nutty crumble creates a satisfying treat that feels indulgent without derailing your dietary goals. It’s simple to prepare, endlessly adaptable, and is sure to become a seasonal staple for anyone craving cozy flavors the keto way.