Keto Pumpkin Crunch Cake

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Cooling Time: 1-2 hours
Total Time: About 2 hours (including cooling)

Recipe Intensity: Easy. This is a beginner-friendly recipe that doesn’t require any special baking skills.

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The Last of the Recipe

This Keto Pumpkin Crunch Cake will stay fresh and delicious, making it a fantastic make-ahead option.

• Storage: Store the cake, covered, in the refrigerator for up to 5 days. The cool temperature helps maintain the perfect texture of the creamy pumpkin layer.

• Freezing: This cake freezes exceptionally well. Cut it into individual portions, wrap each piece tightly in plastic wrap, and place them in a freezer-safe bag or container. It will keep for up to 3 months. Thaw overnight in the refrigerator before serving.

• Serving Suggestion: For an extra touch of indulgence, serve each square with a dollop of sugar-free whipped cream or a scoop of low-carb vanilla ice cream. A light dusting of cinnamon on top makes it look as beautiful as it tastes.

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Nutrition Information

(Please note: Nutritional values are estimates and can vary based on specific ingredient brands.)

Per Serving (1/12 of the recipe):

• Calories: ~285

• Total Fat: 26g

• Saturated Fat: 9g

• Total Carbohydrates: 9g

• Dietary Fiber: 4g

• Net Carbohydrates: 5g

• Protein: 7g

This nutritional profile is what makes this dessert a keto superstar. With only 5 grams of net carbs per serving, you can savor a slice without worry. The high fat content comes from healthy sources like pecans and butter, which will help keep you satiated and energized.

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Ingredients

Before you begin, ensure all your refrigerated ingredients (eggs, cream cheese, pumpkin puree) are at room temperature. This prevents a grainy texture and ensures a smooth, perfectly blended batter.

For the Pumpkin Cake Layer:

• 1 (15 oz) can 100% pure pumpkin puree (not pumpkin pie filling)

• 4 large eggs

• 1 cup (8 oz) full-fat cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, melted

• 1 tsp vanilla extract

• 1 1/2 cups almond flour

• 3/4 cup granulated erythritol or your favorite keto-friendly sweetener (like monk fruit or allulose)

• 1/4 cup coconut flour

• 2 tsp pumpkin pie spice

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

For the Crunchy Pecan Topping:

• 1 1/2 cups raw pecans, roughly chopped

• 1/2 cup almond flour

• 1/3 cup granulated erythritol

• 1/3 cup (5 1/3 tbsp) unsalted butter, melted

• 1 tsp ground cinnamon

• A pinch of salt

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Instructions

Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or coconut oil, or line it with parchment paper for easy removal and cleanup.

Step 2: Create the Luscious Pumpkin Base
In a large mixing bowl, combine the wet ingredients for the cake layer: the pumpkin puree, eggs, softened cream cheese, melted butter, and vanilla extract. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat these ingredients on medium speed until the mixture is completely smooth and well-combined. There should be no lumps of cream cheese remaining.

Step 3: Incorporate the Dry Ingredients
In a separate, medium-sized bowl, whisk together the dry ingredients for the cake layer: almond flour, granulated sweetener, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures the leavening agents and spices are evenly distributed.

Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix on low speed until just combined. Be careful not to overmix, as this can make the cake layer dense. The batter will be thick and creamy.

Step 4: Assemble the Base
Pour the pumpkin cake batter into your prepared baking dish. Use a spatula to spread it into a smooth, even layer, ensuring it reaches all the corners.

Step 5: Craft the Irresistible Crunch Topping
Now, for the “crunch” in our cake! In a clean, medium bowl, combine the chopped pecans, almond flour, erythritol, cinnamon, and a pinch of salt. Pour the melted butter over the mixture and stir until everything is thoroughly coated. The mixture should resemble a coarse, buttery crumble.

Step 6: Add the Topping and Bake
Sprinkle the pecan crunch topping evenly over the entire surface of the pumpkin batter.

Place the baking dish in the preheated oven and bake for 45-50 minutes. You’ll know it’s done when the edges of the cake are set, the topping is a deep golden brown, and a toothpick inserted into the center of the cake (avoiding a pecan) comes out clean or with a few moist crumbs.

Step 7: The Crucial Cooling Step
This is the hardest part: patience! Remove the cake from the oven and place the pan on a wire cooling rack. It will smell incredible, but you must let it cool completely—this will take at least 1 to 2 hours. As it cools, the cake layer will finish setting up, transforming from a soft custard-like texture to a perfect, sliceable cake. Cutting into it while warm will result in a messy (though still delicious) dessert.

Step 8: Slice and Serve
Once completely cooled, slice the Keto Pumpkin Crunch Cake into 12 even squares. Serve and enjoy the perfect harmony of spiced, creamy pumpkin and buttery, nutty crunch.

Every bite of this cake is a celebration of fall, proving that you don’t have to sacrifice flavor for health. It’s a dessert that everyone at the table will love, keto or not. Happy baking