Keto Pumpkin Crunch Cake

When the weather gets cooler, I always find myself craving rich pumpkin desserts.

Traditional pumpkin pies usually have lots of sugar and white flour, which can quickly kick you out of ketosis.

That is why I created this keto pumpkin crunch cake. It gives you all the warm autumn flavors without any of the extra carbs.

You get a silky, custardy pumpkin base on the bottom, topped with a buttery pecan crumble that gets nicely crisp in the oven.

It is completely low carb and keto friendly, making it a great treat for family get-togethers or a quiet night at home.

Why You’ll Love This Recipe

Amazing Texture Contrast – You get a silky, custardy pumpkin base topped with an intensely buttery and crisp pecan crumble.

True Fall Flavor – Warm pumpkin pie spice and real pumpkin puree deliver authentic autumn tastes without raising your blood sugar.

Super Simple Prep – Just whisk the base, crumble the topping, and let the oven do all the hard work.

Totally Keto Friendly – Almond flour and erythritol keep net carbs low while delivering the classic bakery treat you miss.

Recipe Ingredients

For the Pumpkin Layer

• 15 oz Pumpkin Puree
• 3 Large Eggs
• 1 cup Heavy Whipping Cream
• 3/4 cup Powdered Erythritol Sweetener
• 1 tbsp Pumpkin Pie Spice
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

For the Crunch Topping

• 1 1/2 cups Blanched Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Granulated Erythritol Sweetener
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Cold Butter, Cubed
• 3/4 cup Chopped Pecans

For Serving

• 1/2 cup Heavy Whipping Cream, Whipped

How To Make

Step 1

Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter.

Step 2

In a large bowl, whisk the pumpkin puree, eggs, heavy cream, powdered sweetener, pumpkin pie spice, vanilla and salt until completely smooth. Pour into the baking dish and bake for 15 minutes so the surface begins to set.

Step 3

While the pumpkin layer bakes, whisk together the almond flour, coconut flour, granulated sweetener, baking powder and salt. Rub in the cold butter with your fingertips until the mixture forms coarse, clumpy crumbs, then stir in the chopped pecans.

Step 4

Carefully remove the dish from the oven. Scatter the crumb topping evenly over the partially set pumpkin layer, covering it all the way to the edges.

Step 5

Return to the oven and bake for 30 to 35 minutes more, until the topping is golden brown and the center barely jiggles when the dish is gently shaken.

Step 6

Cool at room temperature for 1 hour, then chill for at least 2 hours so the pumpkin layer turns creamy and sliceable. Serve in squares with a spoonful of whipped cream.

Tips

Double Check Your Canned Pumpkin

Make sure to buy pure canned pumpkin puree and not canned pumpkin pie mix.

Pie mix comes pre-sweetened with added sugars that will kick you out of ketosis and ruin your low carb macros.

I recommend checking the ingredient list on the back of the can to ensure it lists pumpkin and nothing else.

Keep the Butter Ice Cold

I recommend keeping your butter in the fridge until the exact second you are ready to make the topping.

If the butter warms up, the almond flour and coconut flour will absorb it like a sponge and turn into a greasy paste instead of light crumbs.

Cold butter keeps the crumbs separate so they bake up crisp and flaky.

Do Not Skip the Initial Bake

You will get the best results if you let the pumpkin custard bake on its own for the full 15 minutes before adding the topping.

This brief bake creates a light skin over the top of the custard.

From my experience, if you scatter the topping over raw batter, the heavy nut flours and pecans will sink straight to the bottom of the dish.

More Recipes

• Keto Pumpkin Bread
• Keto Pumpkin Cheesecake
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies
• Keto Strawberry Crunch Cake

Frequently Asked Questions

Why do I need to bake the pumpkin layer before adding the topping?

Baking the pumpkin base for fifteen minutes helps it firm up just enough so the heavy butter and nut topping stays on the surface.

If you put the crumble on raw batter, it will sink straight to the bottom and you will lose that crisp top layer.