Easy Keto Pumpkin Crumb Cake Recipe: Fall’s Coziest Treat

Keto pumpkin crumb cake enhances traditional autumn desserts into a low-carb delight that satisfies sweet cravings without compromising nutritional goals.

Passionate bakers understand the challenge of maintaining delectable flavors while reducing carbohydrate intake.

Rich, moist textures emerge from carefully selected ingredients that complement the seasonal pumpkin essence.

Warm spices dance through each slice, creating a sensory experience that feels indulgent yet health-conscious.

Texture plays a crucial role in making this cake feel like a genuine treat rather than a diet compromise.

Crumbly toppings add delightful complexity, ensuring you won’t miss traditional sugar-laden versions.

Every bite promises a perfect balance of comfort and wellness.

Spice It Up or Nut It Down: Keto Pumpkin Crumb Cake Variations

• Autumn Harvest Spice: Enhance the cake with additional warm spices like cinnamon, nutmeg, and ginger for a deeper seasonal flavor profile. Add chopped pecans to the crumb topping for extra crunch and nuttiness.
• Cream Cheese Swirl Keto: Before adding the crumb topping, create a cream cheese layer by mixing softened cream cheese, Swerve, and vanilla extract. Swirl this mixture gently into the pumpkin batter for a rich, tangy undertone.
• Chocolate Chip Pumpkin: Fold sugar-free dark chocolate chips into the cake batter for a decadent chocolate-pumpkin combination. Sprinkle extra chocolate chips on top of the crumb topping before baking for added indulgence.
• Maple Pecan Keto: Replace the vanilla drizzle with a sugar-free maple-flavored glaze. Mix Swerve Confectioners with sugar-free maple extract and a splash of heavy cream. Toast chopped pecans and sprinkle them over the cake for a nutty, aromatic finish.

Keto Pumpkin Crumb Cake That Brings Fall to Every Bite

• Savor Keto-Friendly Deliciousness: This pumpkin crumb cake delivers incredible flavor while keeping carbs low, making it perfect for anyone following a ketogenic diet.
• Enjoy Bakery-Style Texture: The crumbly topping and moist cake base create a restaurant-quality dessert that feels indulgent yet health-conscious.
• Quick and Easy Preparation: With simple ingredients and straightforward mixing techniques, this recipe requires minimal cooking skills and comes together in under an hour, providing a stress-free baking experience.
• Versatile Seasonal Treat: Perfect for autumn gatherings, holiday parties, or a cozy weekend dessert that captures classic pumpkin spice flavors without compromising nutritional goals.

Cozy Ingredients Inside This Keto Pumpkin Crumb Cake

• Almond Flour: Fine, low-carb flour with nutty flavor and great for keto baking.
• Coconut Flour: Absorbs moisture and provides light texture in gluten-free recipes.
• Whey Protein Powder: Adds protein and helps bind ingredients together.
• Baking Powder: Helps cake rise and creates fluffy texture.

• Swerve Brown, Swerve Sweetener, Swerve Confectioners: Zero-calorie sugar alternatives perfect for keto diet.

• Pumpkin Pie Spice: Warm blend of cinnamon, ginger, nutmeg, and cloves for classic fall flavor.
• Salt: Enhances overall taste and balances sweetness.

• Pumpkin Puree: Provides moisture, natural sweetness, and rich autumn flavor.
• Melted Butter: Adds richness and helps bind ingredients smoothly.
• Eggs: Provide structure and help cake hold together.
• Vanilla Extract: Adds depth and warmth to the overall taste.

• Heavy Cream: Creates smooth, creamy consistency for drizzle.

Baking Your Keto Pumpkin Crumb Cake with Less Sugar, More Comfort

Step 1: Prepare Crumb Topping

• Almond flour
• Coconut flour
• Swerve Brown
• Pumpkin pie spice
• Salt

Stir in melted butter until the mixture looks like a thick, delicious crumb. Set aside for later.

Step 2: Ready the Oven

Warm up your oven to 325°F and lightly grease a 9×9 inch square metal baking pan with butter or cooking spray.

Step 3: Mix Dry Cake Ingredients

• Almond flour
• Swerve Sweetener
• Coconut flour
• Whey protein powder
• Baking powder
• Pumpkin pie spice
• Salt

Step 4: Create Cake Batter

• Pumpkin puree
• Melted butter
• Eggs
• Vanilla extract

Stir until everything blends into a smooth, tempting batter.

Step 5: Prepare for Baking

Spread the batter evenly in the prepared pan, making sure it’s smooth and level.

Step 6: Add Crumb Topping

Use your fingers to break the crumb mixture into small pea-sized pieces. Sprinkle the crumbs generously over the cake batter.

Step 7: Bake to Perfection

Place the pan in the preheated oven and bake for 35 to 40 minutes. Look for a golden-brown topping and check the center with a toothpick. The cake might feel slightly soft due to the tender topping.

Step 8: Cool and Rest

Remove the cake from the oven and let it cool completely in the pan. Patience is key for the perfect texture!

Step 9: Optional Drizzle

• Swerve Confectioners
• Heavy cream
• Vanilla extract

Drizzle this smooth mixture over the cooled cake before serving.

Enjoy your keto-friendly pumpkin crumb cake – a delicious treat that’s both low-carb and mouthwatering!

Tips for Moist, Crumbly Keto Pumpkin Crumb Cake Perfection

• Measure Precisely: Use exact measurements for almond and coconut flours to maintain the right cake texture and prevent dryness.
• Crumb Control: When sprinkling the topping, aim for consistent pea-sized pieces to ensure even baking and a balanced crunch in every bite.
• Temperature Matters: Let eggs and butter reach room temperature before mixing to help ingredients blend smoothly and create a more uniform batter.
• Cooling Technique: Allow the cake to cool completely in the pan to help set the structure and prevent crumbling when slicing.
• Storage Hack: Store leftover cake in an airtight container in the refrigerator for up to 5 days, and gently reheat before serving to restore its delicious moisture.

How to Store Keto Pumpkin Crumb Cake and Keep It Fresh

• Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Keep crumble topping crisp by placing a paper towel between cake and container lid to absorb excess moisture.
• Freeze: Wrap individual slices tightly in plastic wrap, then place in freezer-safe bag. Freeze for maximum 2 months. Thaw overnight in refrigerator before enjoying.
• Reheat: Warm individual slices in microwave for 15-20 seconds or in preheated oven at 325°F for 5-7 minutes. Restore crispness by briefly toasting in toaster oven to prevent sogginess and maintain delicious texture.

Sips and Sides That Complement Keto Pumpkin Crumb Cake

• Brew a Perfect Pumpkin Spice Coffee Companion: Pair this keto pumpkin crumb cake with a warm, freshly brewed pumpkin spice coffee that echoes the cake's rich autumnal flavors. The coffee's subtle spices will complement the cake's pumpkin pie spice notes, creating a harmonious flavor experience.
• Craft a Creamy Keto Beverage Match: Serve alongside a chilled sugar-free vanilla almond milk or a homemade keto-friendly chai latte. These creamy drinks will balance the cake's texture and enhance its warm, comforting spice profile without adding extra carbs.
• Create a Whipped Cream Topping Delight: Add a dollop of lightly sweetened whipped cream made with heavy cream and a touch of sugar-free vanilla sweetener. This will provide a luxurious, silky contrast to the crumbly cake texture and add an extra layer of indulgence.
• Design a Nut-Butter Drizzle Enhancement: Drizzle a thin stream of sugar-free almond or pecan butter over the cake to amplify its nutty undertones. This will introduce a rich, creamy element that complements the almond flour base and adds depth to each bite.

Keto Pumpkin Crumb Cake Recipe

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4.7 from 12 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Keto pumpkin crumb cake delivers autumn’s warm spices in a low-carb, guilt-free dessert. Delicate almond flour base and crunchy pecan topping create a perfect balance of textures that will satisfy sweet cravings without compromising your healthy lifestyle.

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Ingredients

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Crumb Topping:

• 1 cup almond flour
• ¼ cup coconut flour
• ½ cup swerve brown
• ½ teaspoon pumpkin pie spice
• ½ cup (114 grams) butter, melted
• ¼ teaspoon salt

Main Dry Ingredients:

• 1 cup almond flour
• ½ cup swerve sweetener
• ⅓ cup coconut flour
• ¼ cup unflavored whey protein powder (or egg white protein powder)
• 2 teaspoons baking powder
• ¾ teaspoon pumpkin pie spice
• ¼ teaspoon salt

Wet Ingredients and Additional Components:

• ½ cup pumpkin puree
• ¼ cup (57 grams) butter, melted
• 2 large eggs
• ½ teaspoon vanilla extract

Optional Drizzle:

• ¼ cup swerve confectioners
• 2 tablespoons heavy cream
• ¼ teaspoon vanilla extract

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Instructions

1. Preheat the oven to a moderate temperature of 325°F and thoroughly coat a 9×9 inch metal baking pan with cooking spray or butter.
2. Craft the crumb topping by blending almond flour, coconut flour, brown sugar substitute, pumpkin pie spice, and salt in a mixing bowl.
3. Incorporate melted butter into the dry mixture, stirring until the texture transforms into a cohesive, slightly dense consistency.
4. In a separate large mixing vessel, combine dry cake ingredients: almond flour, sweetener, coconut flour, protein powder, baking powder, pumpkin pie spice, and salt.
5. Gently fold pumpkin puree, melted butter, eggs, and vanilla extract into the dry ingredients, creating a smooth, uniform batter.
6. Transfer the cake batter into the prepared pan, using a spatula to distribute evenly and create a level surface.
7. Delicately fragment the crumb topping with fingertips, creating small, pebble-like pieces and generously dispersing across the cake’s surface.
8. Position the pan in the preheated oven and bake for approximately 35-40 minutes, monitoring until the topping achieves a golden hue and a inserted tester emerges clean.
9. Allow the cake to cool completely within the pan, permitting the delicate structure to set.
10. Optional: Prepare a luxurious drizzle by whisking confectioners’ sweetener, heavy cream, and vanilla extract until silky smooth.
11. Once cooled, embellish the cake with the optional drizzle just before serving.

Notes

• Swap regular flour with almond and coconut flour to keep this dessert low-carb and keto-friendly.
• Ensure ingredients are at room temperature for smoother mixing and better cake texture.
• Use a metal 9×9 inch pan for even baking and consistent golden-brown crumb topping.
• Check cake doneness with a toothpick – it should come out clean with minimal moist crumbs.
• Let cake cool completely to allow crumb topping to set and flavors to develop fully.
• Optional vanilla drizzle adds extra sweetness without adding significant carbohydrates.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 204
• Sugar: 2 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 63 mg