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.
Ingredients
Scale
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
Instructions
- 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.
- Craft the crumb topping by blending almond flour, coconut flour, brown sugar substitute, pumpkin pie spice, and salt in a mixing bowl.
- Incorporate melted butter into the dry mixture, stirring until the texture transforms into a cohesive, slightly dense consistency.
- In a separate large mixing vessel, combine dry cake ingredients: almond flour, sweetener, coconut flour, protein powder, baking powder, pumpkin pie spice, and salt.
- Gently fold pumpkin puree, melted butter, eggs, and vanilla extract into the dry ingredients, creating a smooth, uniform batter.
- Transfer the cake batter into the prepared pan, using a spatula to distribute evenly and create a level surface.
- Delicately fragment the crumb topping with fingertips, creating small, pebble-like pieces and generously dispersing across the cake’s surface.
- 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.
- Allow the cake to cool completely within the pan, permitting the delicate structure to set.
- Optional: Prepare a luxurious drizzle by whisking confectioners’ sweetener, heavy cream, and vanilla extract until silky smooth.
- 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