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Keto Pumpkin Crunch Cake – A Cozy, Low-Carb Fall Favorite

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Pumpkin Base: Pure pumpkin puree (not pumpkin pie filling)
  • Eggs
  • Granular keto sweetener (allulose, erythritol blend, or monk fruit blend)
  • Heavy cream (or full-fat coconut milk for dairy-free)
  • Vanilla extract
  • Pumpkin pie spice (or ground cinnamon, nutmeg, ginger, and cloves)
  • Fine sea salt
  • For the Cake Layer: Almond flour (superfine)
  • Coconut flour
  • Baking powder
  • Granular keto sweetener
  • Unsalted butter (melted) or coconut oil
  • Egg
  • Vanilla extract
  • For the Crunch Topping: Pecans or walnuts (chopped)
  • Unsweetened shredded coconut (optional)
  • Brown-style keto sweetener (erythritol/monk fruit brown, or allulose + a drop of molasses if you use it)
  • Butter (melted)
  • Cinnamon
  • Pinch of salt
  • To Serve: Whipped cream (unsweetened or lightly sweetened with keto sweetener)

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment, leaving some overhang for easy lifting.
  2. Mix the pumpkin base: In a large bowl, whisk together pumpkin puree, eggs, granular sweetener, heavy cream, vanilla, pumpkin pie spice, and a pinch of salt until smooth and silky.
  3. Spread the pumpkin layer: Pour the pumpkin mixture into the prepared pan and smooth the top with a spatula.
  4. Make the cake layer: In a separate bowl, whisk almond flour, coconut flour, baking powder, and granular sweetener. Add melted butter, egg, and vanilla. Stir until a thick, spreadable batter forms.
  5. Layer it up: Dollop the cake batter over the pumpkin layer in spoonfuls, then gently spread. It doesn’t need to be perfect. A few swirls and pockets are fine.
  6. Mix the crunch topping: In a small bowl, combine chopped pecans, unsweetened coconut (if using), brown-style keto sweetener, cinnamon, and a pinch of salt. Stir in melted butter until evenly coated and crumbly.
  7. Add the crunch: Sprinkle the nut mixture evenly over the top. Press lightly so it adheres.
  8. Bake: Bake for 40–50 minutes, until the center is set and a toothpick inserted in the cake portion comes out mostly clean. The topping should be fragrant and toasty.
  9. Cool and set: Let the cake cool in the pan for at least 30–45 minutes. For tidy slices, chill it for 1–2 hours before cutting.
  10. Serve: Slice into squares. Add a dollop of whipped cream if you like. Enjoy warm, room temp, or chilled.