Description
Keto Pumpkin Crumb Cake is a delightful way to enjoy the flavors of fall while sticking to a low-carb diet. This cake combines the warm, spicy notes of pumpkin pie spice with a tender, moist cake base and a crunchy, buttery crumb topping. It’s the perfect treat for cozying up on a chilly day, and the best part is that it’s gluten-free and sugar-free, making it a healthier option without sacrificing flavor.
Ingredients
Crumb Topping:
1 cup almond flour
1/4 cup coconut flour
1/2 cup Swerve Brown
1/2 teaspoon pumpkin pie spice
1/2 cup butter, melted
1/4 teaspoon salt
Pumpkin Cake:
1 cup almond flour
1/2 cup Swerve Sweetener
1/3 cup coconut flour
1/4 cup unflavored whey protein powder (or egg white protein powder)
2 teaspoons baking powder
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup pumpkin puree
1/4 cup butter, melted
2 large eggs
1/2 teaspoon vanilla extract
Drizzle (optional):
1/4 cup Swerve Confectioners
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
Instructions
Crumb Topping:
In a medium bowl, combine the almond flour, coconut flour, Swerve Brown, pumpkin pie spice, and salt. Stir in the melted butter until well combined. The mixture will resemble a thick batter. Set aside.
Pumpkin Cake:
Preheat the oven to 325°F (165°C) and grease a 9×9 inch square metal baking pan.
In a large bowl, whisk together the almond flour, Swerve Sweetener, coconut flour, whey protein powder, baking powder, pumpkin pie spice, and salt.
Stir in the pumpkin puree, melted butter, eggs, and vanilla extract until the batter is well combined.
Spread the batter evenly in the prepared pan and smooth the top.
Crumble the topping mixture with your fingers into pea-sized pieces and sprinkle evenly over the cake batter.
Bake for 35 to 40 minutes, until the topping is golden and a tester inserted in the center comes out clean. Note: The cake may not feel firm to the touch because the topping is tender.
Remove from the oven and let the cake cool completely in the pan.
Drizzle (optional):
In a small bowl, whisk together the Swerve Confectioners, heavy cream, and vanilla extract until smooth.
Drizzle over the cooled cake before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 220