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.
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
Instructions
- 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.
- Pour in the melted butter and mix until large crumbs form. Set aside half of this mixture for the topping.
- 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.
- Press the cake batter evenly into a greased 8x8 inch baking dish.
- Sprinkle the reserved crumb topping mixture evenly over the cake batter.
- 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.
- 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.
- 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.