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Keto Pumpkin Crunch Cake

Dom Lorenzo
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Keto Pumpkin Crunch Cake is the perfect dessert to satisfy your pumpkin cravings while sticking to your low-carb lifestyle. This recipe combines the warm, comforting flavors of pumpkin with a satisfying crunch on top, making it a hit for any occasion. It’s a keto twist on a traditional favorite that’s both easy to make and sure to impress.

A slice of keto pumpkin crunch cake served on a white plate.
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Preparation and cooking overview

Preparing this Keto Pumpkin Crunch Cake is straightforward and takes about 15 minutes to prep, with a total cooking time of around 50 minutes. You’ll mix the pumpkin batter, layer it with a crunchy topping, and bake it to golden perfection.

For a softer texture, consider reducing the baking time by 5 minutes, ensuring the cake remains moist and tender. This cake is a delightful balance of rich pumpkin flavor and a crispy topping, making it a fall favorite that stays keto-friendly.

Chef's note

This Keto Pumpkin Crunch Cake is not only delicious but also perfect for those following a low-carb diet. If you’re looking for a dairy-free option, substitute heavy cream with full-fat coconut milk. For added depth of flavor, lightly toast the pecans before using them as a topping. If you prefer a less crunchy texture, simply omit the pecans or swap them for walnuts. To avoid overbaking and keep the cake moist, check it at the 45-minute mark. This recipe is also perfect for meal prepping, as it holds up well in the fridge for a few days, making it an easy go-to for quick keto desserts.

  • Prep Time: 15 minutes
  • Cooking Time: 50 minutes
  • Total Time: 1 Hour 5 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings

Ingredients for this keto pumpkin crunch cake recipe

  • 1 cup pumpkin puree
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¾ cup granulated erythritol
  • 3 large eggs
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup melted butter
  • ½ cup chopped pecans

Ingredient substitutions

  • Almond Flour: You can substitute with sunflower seed flour if you have a nut allergy.
  • Heavy Cream: Swap with full-fat coconut milk for a dairy-free version.
  • Pecans: Replace with walnuts or omit entirely if you prefer a softer texture.
  • Try tossing the pecans with erythritol and maybe some almond flour or coconut flakes for a more complex crumb mixture.

Cooking tools required

  • Mixing bowls
  • Whisk
  • 9x9-inch baking dish
  • Measuring cups and spoons

Tools substitute options

  • Whisk: A fork or an electric hand mixer can substitute for a whisk. The fork is best for light mixing, but if you want a smoother batter with less effort, go for the hand mixer.
  • 9x9-inch baking dish: If you don’t have this specific size, use an 8x8-inch dish for a thicker cake or a 9x13-inch pan for a thinner version. Just be mindful of adjusting the baking time slightly to ensure even cooking.

How to make Keto Pumpkin Soup: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x9-inch baking dish and set it aside.
  3. In a large mixing bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt.
  4. In a separate bowl, mix the erythritol, pumpkin puree, eggs, heavy cream, melted butter, and vanilla extract until smooth.

Cooking instructions

  1. Combine the Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until fully combined.
  2. Pour into Baking Dish: Spread the batter evenly in the prepared baking dish.
  3. Add the Crunch Topping: Sprinkle chopped pecans evenly over the top of the batter.
  4. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Chef's pro tip

One of the biggest challenges with this Keto Pumpkin Crunch Cake is preventing it from drying out. Almond and coconut flours can lose moisture quickly if overbaked, so it’s essential to check the cake at the 45-minute mark. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. Keep in mind that the cake will continue cooking as it cools, so it's better to pull it out slightly early to maintain its moist texture. For an added crunch, broil the cake for the last 2-3 minutes, but watch closely to avoid burning the pecans.

How to make it healthier

  • To lower the calorie content, you can reduce the amount of butter used in the recipe or substitute it with a smaller amount of avocado oil.

Time-saving tips

  • Use pre-measured and mixed pumpkin pie spice instead of measuring each spice individually.
  • Buy pre-chopped pecans to save time on preparation.

What can I prepare ahead of time?

  • You can prepare the dry ingredients (almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and salt) in advance and store them in an airtight container. Similarly, you can mix the wet ingredients (pumpkin puree, eggs, heavy cream, melted butter, and vanilla extract) separately and store them in the fridge for up to four hours. Never store raw eggs for more than four hours for food safety reasons. When you're ready to bake, combine the wet and dry ingredients, pour into the baking dish, top with pecans, and bake.

Storage and reheating instructions

Storage tip

  • Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

Reheating best practices

  • Reheat individual slices in the microwave for about 15-20 seconds. Be careful not to overheat, as this can dry out the cake.

Serving Size Suggestions

  • Each serving is approximately 1/12th of the cake. Enjoy it as is, or with a dollop of keto whipped cream.

Recipe wrap-up and conclusion

This Keto Pumpkin Crunch Cake is a must-try for pumpkin lovers who want to stay on track with their keto diet. The combination of moist cake and crunchy pecans makes it a dessert that everyone will love, whether they’re keto or not. Give it a try, and enjoy the flavors of fall anytime!

Frequently asked questions

Yes, this Keto Pumpkin Crunch Cake is 100% gluten-free! The recipe uses almond flour and coconut flour instead of regular flour, making it suitable for anyone following a gluten-free diet. In fact, most keto pumpkin recipes use these flours for their low-carb benefits. This ensures that you get all the flavors of a delicious pumpkin recipe without the carbs or gluten.

Yes, pumpkin is relatively low in carbs, making it a great ingredient for pumpkin desserts. A cup of pumpkin puree contains about 12 grams of net carbs, but when divided across 12 servings, the carb content remains keto-friendly. This recipe perfectly balances pumpkin filling with a custardy pumpkin layer, making it one of the best keto pumpkin cake recipes you can enjoy without worrying about too many carbs.

For this recipe, you’ll want to use canned pumpkin puree and not pumpkin pie filling. The difference is that pumpkin pie filling often contains added sugars and spices, which are not keto-friendly. You can also use homemade pumpkin puree as long as it’s unsweetened. If you're following keto, keeping it low carb is key, so always check that you're using pure pumpkin puree.

To store your Keto Pumpkin Crunch Cake, keep it in a covered container in the refrigerator for up to 5 days. For long-term storage, wrap individual slices tightly and store them in freezer-safe containers. You can reheat them later in the oven at 325°F to preserve the crunchy pecan topping.

You can serve this cake with a dollop of keto whipped cream or even a small scoop of vanilla ice cream. The combination of the pumpkin mixture and crunchy streusel topping makes it a perfect fall treat. You can also drizzle a bit of caramel sauce over the top for extra indulgence, but make sure it's keto-friendly caramel.

Yes, you can easily turn this recipe into a Keto Pumpkin Crumb Cake by adding a streusel topping made with a mix of almond flour, coconut flour, granular sweetener, and cold butter. This topping will create a delicious crumb cake topping with a nice crunchy streusel topping. It’s perfect if you love the texture contrast of a soft custardy pumpkin bottom with a crunchy top.

While this isn’t exactly a dump cake, you can adapt the recipe to resemble a keto pumpkin dump cake by layering the ingredients in a baking dish without mixing them too much. The pumpkin mixture will naturally create a base, while the pecan topping gives you that classic dump cake texture. Be sure to bake it until the top turns a nice golden brown.

The total baking time is about 50-60 minutes. You’ll want to bake it at 350°F until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Remember to start checking the cake around the 50-minute mark to avoid overbaking, which could make the cake dry.

📖 Recipe

A slice of keto pumpkin crunch cake served on a white plate.

Keto Pumpkin Crunch Cake

This Keto Pumpkin Crunch Cake is a perfect blend of moist pumpkin goodness and a crunchy pecan topping, making it an irresistible fall dessert
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Course: Dessert
Cuisine: American
Keyword: keto cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 187kcal

Ingredients

  • 1 cup pumpkin puree
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¾ cup granulated erythritol
  • 3 large eggs
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup melted butter
  • ½ cup chopped pecans
US Customary - Metric

Instructions

Preparation steps

  • Preheat your oven to 350°F (175°C).
  • Grease a 9x9-inch baking dish and set it aside.
  • In a large mixing bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt.
  • In a separate bowl, mix the erythritol, pumpkin puree, eggs, heavy cream, melted butter, and vanilla extract until smooth.

Cooking instructions

  • Pour the wet ingredients into the dry ingredients and stir until fully combined.
  • Spread the batter evenly in the prepared baking dish.
  • Sprinkle chopped pecans evenly over the top of the batter.
  • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition

Nutrition Facts
Keto Pumpkin Crunch Cake
Amount Per Serving
Calories 187 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg21%
Sodium 152mg7%
Potassium 123mg4%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 3504IU70%
Vitamin C 1mg1%
Calcium 59mg6%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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