Keto Pumpkin Crumb Cake

Keto Pumpkin Crumb Cake

This keto pumpkin crumb cake recipe was made by my wife Angel who loves to make food and home and body care recipes that support people’s journey to optimal health.  I love this recipe and I think you guys will really enjoy this crumb cake recipe!

Check out my wife’s website, instagram and facebook page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well.  I loved this recipe and I think you guys will really enjoy the lemon detox soup.

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

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Keto Pumpkin Crumb Cake

Prep 15 mins

Cook 35 mins

Total 50 mins

Author Angel Jockers

Yield 9–12 Squares

Ingredients:

For the topping:

1 cup almond flour

1/4 cup coconut flour

1/2 tsp pumpkin pie spice

1/2 cup swerve brown sweetener OR 1/2 cup Organic Allulose OR you can use 1/2 cup of pure monk fruit sweetener (no erythritol) with 2–4 full dropper squeezes of pumpkin pie stevia (depending upon the level of flavor you want)

1/2 cup grass-fed organic butter, melted. 

1/4 tsp salt

Cake:

1 cup almond flour

1/2 cup swerve sweetener OR 1 tsp liquid stevia 

1/3 cup coconut flour

1/4 cup vanilla or unflavored protein powder (I like Bone Broth protein)

3/4 tsp pumpkin pie spice 

2 tsp baking powder

1/4 tsp salt

1/2 cup pumpkin puree

1/4 cup grass-fed butter, melted.

2 large organic eggs

1/2 tsp vanilla extract

Topping (optional):

2 tbsp. dairy-free heavy cream

1/4 tsp vanilla extract

1/2 tsp pumpkin spice liquid stevia

Instructions:

Step 1: For the crumb topping, add all ingredients into medium bowl except melted butter and mix until combined. Add melted butter and stir until well combined. It will become a thick batter. Set aside.

Step 2: For the cake, preheat oven to 325°F and grease 9x9 inch square baking pan.

Step 3: In large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, pumpkin pie spice, and salt.

Step 4: Add the pumpkin puree, butter, eggs and vanilla extract and stir until well combined. Add batter to prepared baking pan and smooth the top. Crumble the crumb mixture with fingers on top of batter into pea sizes.

Step 5: Bake for 35–40 mins, until the topping is golden. The cake won't be firm to the touch, but that is how it's supposed to be. Remove and let cool in the pan.

Step 6: For the topping, whisk all ingredients together until smooth and serve with dish.

Notes

Optional topping is not included in the nutritional info.

Courses Dessert

Nutrition Facts

Serving Size 1 serving

Amount Per Serving
Calories 256
% Daily Value
Total Fat 23 g		35%
Total Carbohydrates 9 g		3%
	Dietary Fiber 4 g	16%
	Sugars 1 g
Protein 8 g		16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Special Notes:

This keto pumpkin crumb cake has a lot of ingredients and can be a bit complicated to put together.  This recipe uses Swerve which contains the sugar alcohol erythritol or the Lakanto monk fruit sweetener which contains monk fruit and erythritol will have less of a blood sugar and insulin impact than traditional sweeteners.

Some people struggle with digestive symptoms from sugar alcohol based sweetener agents.  In this case, you can try using a pure monk fruit sweetener and put in a 2-4 dropper full squeezes of pumpkin pie flavored stevia to get to the right flavor.

I also like to add in our vanilla Bone Broth Power protein which adds in high quality collagen protein to support your joints, skin, gut lining, hair and nails.

Dr Jockers Comments

This keto pumpkin crumb cake is a low-carb, fat burning dessert recipe that is a great treat to have in the fall and winter seasons.  It is full of fiber, healthy fats and natural sweeteners that do not impact your blood sugar.

Coconut flour is rich in prebiotic fibers that support your microbiome.  Grass-fed butter and organic eggs are rich in fat soluble vitamins such as vitamin A, D, E, K2, choline which supports fat metabolism and brain function and conjugated linoleic acid (CLA) which helps support fat burning and immune health.

This pumpkin crumb cake tastes fantastic and has a really great texture and will cause less of a blood sugar and insulin response than your traditional dessert recipes.  This means you will have less cravings and better energy and fat burning!

Let us know your thoughts on the keto pumpkin crumb cake in the comments section below.

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