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 monk fruit sweetener (combo of monk fruit & erythritol) 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.