Keto Pumpkin Crunch Cake
This delicious dessert offers incredible flavor and wonderful texture. Best of all, it is low carb and keto friendly.
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
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish with butter.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 352kcalCarbohydrates: 9gProtein: 7gFat: 32g
Tried this recipe?Let us know how it was!