🎃 Keto Pumpkin Crunch Cake
A low-carb, keto-friendly dessert with creamy pumpkin filling and a crunchy nut topping. Perfect for fall flavors while staying keto. 🥧
⏱️ Time
Prep: 15 minutes
Bake: 40–45 minutes
Servings: 9
🧾 Ingredients
Pumpkin Layer
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup heavy cream
- ⅓ cup powdered erythritol (or keto sweetener)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Crunch Topping
- 1 cup almond flour
- ⅓ cup chopped pecans
- ¼ cup granulated erythritol
- ¼ cup melted butter
- ½ tsp cinnamon
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2️⃣ Make pumpkin filling
In a bowl whisk together:
- pumpkin puree
- eggs
- heavy cream
- sweetener
- vanilla
- pumpkin pie spice
- cinnamon
- salt
Pour mixture into the prepared baking dish.
3️⃣ Prepare crunch topping
In another bowl mix:
- almond flour
- pecans
- erythritol
- cinnamon
Stir in melted butter until crumbly.
4️⃣ Assemble
Sprinkle the crunch topping evenly over the pumpkin layer.
5️⃣ Bake
Bake 40–45 minutes until the topping is golden and the center is set.
6️⃣ Cool
Let the cake cool 15–20 minutes before slicing.
🍽️ Optional Toppings
- Keto whipped cream
- Sugar-free caramel drizzle
- Extra toasted pecans
📊 Nutrition (Approx. per slice)
- Calories: ~280
- Protein: ~6 g
- Fat: ~24 g
- Net Carbs: ~4 g
