Creating a truly satisfying Keto Pumpkin Cake that captures the essence of fall without the sugar is a delightful challenge. The first time I tried making a keto crumb cake, I struggled with the texture, often ending up with something too dry. This recipe, however, delivers a cake that is incredibly moist and tender, perfectly spiced, and topped with an irresistible buttery crumb. This Keto Pumpkin Cake is designed for anyone following a low-carb lifestyle who doesn’t want to miss out on seasonal flavors. It’s an ideal dessert for family gatherings, holiday tables, or simply enjoying with a cup of coffee on a crisp autumn afternoon.

⏱ Time: 50 min
👥 Servings: 9
📊 Level: Easy
🥗 10 ingredients
Keto Pumpkin Crumb Cake: Your Autumn Dream Dessert! - Keto Pumpkin Cake - Keto Pumpkin Cake: master this moist, spiced, low-carb crumb cake. Perfect for autumn,

Keto Pumpkin Crumb Cake: Your Autumn Dream Dessert!

Keto Pumpkin Cake: master this moist, spiced, low-carb crumb cake. Perfect for autumn, it uses Swerve for a guilt-free sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9
Course: Dessert
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup Swerve Brown
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup butter (melted)
  • 1/4 tsp salt
  • 1 cup almond flour
  • 1/2 cup Swerve Sweetener
  • 1/3 cup coconut flour
  • 1/4 cup unflavored whey protein powder

Method
 

  1. In a large bowl, combine the first cup of almond flour, 1/4 cup coconut flour, Swerve Brown, pumpkin pie spice, and salt. Mix well to form the base of the crumb topping.
  2. Pour in the melted butter and mix until large crumbs form. Set aside half of this mixture for the topping.
  3. To the remaining crumb mixture in the bowl, add the second cup of almond flour, 1/2 cup Swerve Sweetener, 1/3 cup coconut flour, and whey protein powder. Mix until a cohesive cake batter forms.
  4. Press the cake batter evenly into a greased 8×8 inch baking dish.
  5. Sprinkle the reserved crumb topping mixture evenly over the cake batter.
  6. Bake at 350°F (175°C) for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Let cool completely before slicing and serving. This allows the cake to set and prevents it from crumbling.

Notes

– For the perfect crumb, ensure your melted butter is fully incorporated into the dry ingredients. If the crumbs are too fine, you can gently squeeze small portions together to create larger clusters.
– I’ve found that baking until the top is deeply golden brown (around 30-35 minutes) ensures both the cake and the crumb are cooked through without drying out the base.
– Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, individual slices can be frozen for up to 2 months and thawed at room temperature.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For the perfect crumb, ensure your melted butter is fully incorporated into the dry ingredients. If the crumbs are too fine, you can gently squeeze small portions together to create larger clusters.
  • I’ve found that baking until the top is deeply golden brown (around 30-35 minutes) ensures both the cake and the crumb are cooked through without drying out the base.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, individual slices can be frozen for up to 2 months and thawed at room temperature.

This Keto Pumpkin Crumb Cake proves that you don’t have to sacrifice flavor or texture to enjoy a low-carb dessert. Give this recipe a try and share your autumn baking creations!

Try this next: Keto Pistachio Cake: Dream Dessert!

More from Keto Desserts & Sweets →