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Keto Pumpkin Crunch Cake

A delightful and healthy pumpkin cake featuring a crispy top and a fluffy interior, perfect for satisfying your sweet tooth without guilt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 can pumpkin puree (15 oz) Can use fresh pumpkin if roasted and pureed properly.
  • 1 cup almond flour Can substitute with coconut flour, adjust quantity as needed.
  • 1/2 cup erythritol (or another sugar substitute) Use any preferred low-carb sweetener.
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg Can enhance flavor by adding more.
  • 1/4 teaspoon salt
  • 4 large eggs Ensure they are at room temperature.
  • 1/2 cup unsweetened coconut milk Can use any plant-based milk.
  • 1/2 cup melted butter (or coconut oil) Use coconut oil for a dairy-free version.
  • 1/2 cup chopped nuts (like pecans or walnuts) Add for extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt. Stir well until fully mixed.
  3. In another bowl, whisk together the pumpkin puree, eggs, coconut milk, and melted butter until smooth.
  4. Slowly pour the wet ingredients into the dry ingredients and gently mix until just combined.
  5. Fold in the chopped nuts, giving the mixture a delicious crunch.
Baking
  1. Transfer the batter to a greased baking dish and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Serving
  1. Allow the cake to cool slightly before slicing. Serve warm, perhaps with a sprinkle of extra nuts or a drizzle of sugar-free syrup.

Notes

Store in an airtight container in the refrigerator for up to a week. For longer storage, wrap in plastic wrap and freeze for 2-3 months. Reheat slices in the microwave for 15-20 seconds.