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Low Carb Pumpkin Crumb Cake - Cozy, Comforting, and Gluten-Free

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup chopped pecans (or walnuts)
  • 1/3 cup granular erythritol or allulose (or your preferred keto sweetener)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon clove)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granular erythritol or a blend sweetener
  • 1/4 cup brown-style low-carb sweetener (for depth; optional but recommended)
  • 1/3 cup unsweetened almond milk (or milk of choice)
  • 1/3 cup melted coconut oil or unsalted butter, cooled
  • 2 teaspoons vanilla extract

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8-inch square pan or 9-inch round pan with parchment and lightly grease the sides.
  2. Make the crumb topping. In a bowl, combine almond flour, chopped pecans, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until chunky crumbs form. Set aside.
  3. Mix dry cake ingredients. In a medium bowl, whisk almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Break up any clumps.
  4. Whisk wet ingredients. In a large bowl, whisk eggs, pumpkin puree, sweeteners, almond milk, melted coconut oil or butter, and vanilla until smooth.
  5. Combine batter. Add dry ingredients to the wet and stir until just combined. The batter will be thick but spreadable. If it seems too stiff, add 1–2 teaspoons more almond milk.
  6. Assemble. Spread the batter evenly in the prepared pan. Sprinkle the crumb mixture over the top, breaking it into pebble-sized clusters.
  7. Bake. Bake for 28–36 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Start checking at 28 minutes.
  8. Cool. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment to a rack. Cool at least another 20 minutes before slicing to help it set.
  9. Optional finish. Dust the top with a little powdered low-carb sweetener or drizzle with a simple glaze (powdered sweetener mixed with a splash of almond milk and vanilla).