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Keto Pumpkin Crunch Cake
Alice

Keto Pumpkin Crunch Cake Recipe

This Keto Pumpkin Crunch Cake gives you a moist, spiced pumpkin base with a buttery, toasted nut crunch — all while keeping net carbs low (~4–4.6 g per slice). It’s quick to prep, holds well for meal prep, and delivers cozy fall flavors without sugar.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American, Keto, Low-Carb
Calories: 245
Ingredients Method

Ingredients
  

  • 200 g almond flour
  • 20 g coconut flour
  • 300 g pumpkin puree
  • 4 large eggs ≈200 g
  • 100 g unsalted butter melted
  • 150 g erythritol or monk fruit sweetener
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon 1/2 tsp ginger, 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • Topping
  • 80 g pecans chopped
  • 40 g almonds chopped
  • 40 g butter melted
  • 30 g erythritol
  • 1/2 tsp cinnamon pinch salt
  • Optional glaze
  • 100 g cream cheese softened
  • 20 g erythritol 1/2 tsp vanilla

Method
 

  1. Preheat oven to 175°C / 350°F. Line 8–9 inch pan with parchment and grease sides.
  2. Chop nuts roughly. Mix topping: pecans + almonds + 40 g melted butter + 30 g erythritol + ½ tsp cinnamon + pinch salt. Set aside.
  3. Whisk dry: almond flour + coconut flour + baking powder + salt + spices.
  4. Whisk wet: eggs + 150 g erythritol + 100 g melted butter + 300 g pumpkin + vanilla until smooth.
  5. Fold dry into wet until just combined; adjust with 1 tbsp almond milk if batter too thick.
  6. Pour into pan; smooth. Bake 25 minutes.
  7. Remove, scatter topping evenly, return and bake 10–15 minutes until golden. Tent with foil if browning too quickly.
  8. Cool 20–30 minutes. Optional: beat cream cheese + 20 g erythritol + vanilla and spread lightly.
  9. Slice into 12, store as directed.