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Keto Pumpkin Crunch Cake

Keto Pumpkin Crunch Cake

Ingredients:

For the Pumpkin Layer:
  • 1 can (15 oz) pumpkin puree (unsweetened)
  • 2 large eggs
  • 1/2 cup erythritol (or your preferred keto sweetener)
  • 1/2 cup canned coconut milk (or heavy cream)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 tsp baking powder
For the Crunchy Topping:
  • 1/2 cup almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup butter, melted
  • 1/4 cup erythritol (or sweetener of choice)
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1/4 tsp ground cinnamon

Instructions:

1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar-sized pan with butter or non-stick spray.
2. Prepare the Pumpkin Layer:
  • In a large bowl, whisk together the pumpkin puree, eggs, erythritol, coconut milk, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, salt, and baking powder. Mix until everything is well combined.
3. Pour the Pumpkin Mixture:
  • Pour the pumpkin mixture into the prepared baking dish and spread it out evenly.
4. Prepare the Crunchy Topping:
  • In a separate bowl, combine the almond flour, shredded coconut, melted butter, erythritol, chopped nuts (if using), and ground cinnamon. Stir until the ingredients are well combined, and the mixture forms a crumbly topping.
5. Add the Topping:
  • Sprinkle the crunchy topping evenly over the pumpkin mixture.
6. Bake the Cake:
  • Bake in the preheated oven for 40-45 minutes, or until the pumpkin layer is set and the topping is golden brown and crisp. You can check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
7. Cool and Serve:
  • Let the cake cool for about 10 minutes before serving. It’s great served warm, but you can also refrigerate it for later. You can top it with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.

Tips:

  • For a lighter texture: If you prefer a fluffier cake, you can fold in 2 tbsp of coconut flour to the pumpkin mixture.
  • Optional Toppings: Serve with sugar-free whipped cream or a drizzle of sugar-free caramel sauce for a more indulgent treat.
  • Make it ahead: This cake keeps well in the fridge for up to 3-4 days, making it perfect for meal prep or to enjoy throughout the week.

Nutritional Information (per serving, makes 9 servings):

  • Calories: ~220
  • Carbs: ~7g
  • Fiber: ~2g
  • Net Carbs: ~5g
  • Fat: ~20g
  • Protein: ~4g

This Keto Pumpkin Crunch Cake is a perfect keto-friendly dessert that combines the comforting flavors of pumpkin with a satisfying crunch on top. It’s a low-carb, gluten-free alternative to traditional pumpkin cake, perfect for anyone following a keto lifestyle! Enjoy!