Keto Pumpkin Crunch Cake

Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50-55 minutes
Servings: 12 generous squares

Difficulty: Easy

Ingredients

For the Pumpkin Layer:

• 1 can (15 oz / 425g) pure pumpkin puree (not pumpkin pie filling)

• 4 large eggs, at room temperature

• 1 cup (240 ml) heavy cream

• 3/4 cup (150g) granulated erythritol or allulose-based sweetener (like Swerve)

• 2 teaspoons pumpkin pie spice

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

For the Crunch Topping:

• 1 1/2 cups (150g) superfine almond flour

• 1/2 cup (60g) chopped pecans

• 1/3 cup (65g) granulated erythritol or allulose-based sweetener

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/2 cup (1 stick / 113g) unsalted butter, melted and slightly cooled

Instructions

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

2. Make the Pumpkin Base: In a large mixing bowl, combine the pumpkin puree, eggs, heavy cream, sweetener, pumpkin pie spice, vanilla extract, and salt. Whisk vigorously until the mixture is completely smooth, creamy, and well-combined. There should be no streaks of egg or spices. Pour this mixture into your prepared baking dish and spread it into an even layer. Set aside.

3. Make the Crunch Topping: In a separate medium bowl, whisk together the almond flour, chopped pecans, sweetener, baking powder, cinnamon, and salt. Make sure to break up any lumps in the almond flour. Pour the melted butter over the dry ingredients and stir with a fork or spatula until everything is moistened and a clumpy, streusel-like mixture forms. It should hold together when pressed but easily break apart into crumbles.

4. Assemble the Cake: Take handfuls of the crunch topping and sprinkle it evenly over the pumpkin layer. Try to cover the entire surface, creating a variety of larger and smaller clumps for the best texture. Do not press the topping into the pumpkin; let it sit on top.

5. Bake: Place the dish in the preheated oven and bake for 35-40 minutes. The cake is done when the pumpkin layer is set around the edges and slightly jiggly in the very center (like a cheesecake), and the topping is a deep golden brown and feels firm to the touch.

6. Cool Completely: This is a crucial step! Remove the cake from the oven and place it on a wire rack. Allow it to cool completely at room temperature. As it cools, the pumpkin layer will finish setting up. For the cleanest slices, refrigerate the cake for at least 2-3 hours, or overnight, before cutting. This allows it to firm up beautifully.

7. Serve: Slice into 12 squares. Serve chilled or at room temperature. If desired, top with a dollop of fresh whipped cream and a light dusting of extra cinnamon or pumpkin pie spice.

Recipe Notes & Tips

• Sweetener Choice: Allulose is fantastic in this recipe as it doesn’t recrystallize when cooled, keeping the pumpkin layer extra creamy. If using erythritol (like Swerve), the pumpkin layer may be perfectly smooth, but the topping might have a very slight coolness and crunch from the crystals, which is actually quite pleasant in the “crunch” layer.

• Cooling is Key: Don’t skip the cooling and chilling time! If you cut into this cake while it’s warm, the pumpkin layer will be soft and may not hold its shape. Chilling makes it firm and sliceable.

• Nut-Free Option: To make this nut-free, substitute the almond flour with an equal amount of sunflower seed flour and the pecans with chopped sunflower seeds or pumpkin seeds (pepitas). Be aware that a chemical reaction can sometimes turn baked goods with sunflower flour a greenish color; a splash of lemon juice in the batter can help prevent this.

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. It tastes even better the next day!

Nutrition Information

Please note: The following nutrition information is an estimate and will vary based on the specific brands of ingredients used, especially the sweetener. This is based on a standard recipe using erythritol and common brands.