The Coziest Keto Pumpkin Crumb Cake Recipe for Fall Bliss

Fall’s golden hues and crisp air beckon for a delightful keto pumpkin crumb cake that satisfies sweet cravings without the carb guilt.

Warm spices dance through each bite, creating a dessert that feels both indulgent and nutritious.

This low-carb treat captures the essence of autumn in every forkful.

Almond flour and pumpkin puree form the perfect base for a delectable cake that melts in your mouth.

Rich cream cheese and cinnamon weave magic into the crumb topping, promising a decadent experience.

Each slice delivers comfort and flavor while keeping you firmly on your keto journey.

Dive into this seasonal sensation and savor every delicious, guilt-free moment.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Total Time: 55-60 minutes

Calories: 245 kcal

Servings: 13

Keto Pumpkin Crumb Cake Pantry Picks

• Almond Flour: Provides a nutty base with low-carb goodness, choose finely ground for smoother texture.
• Coconut Flour: Adds moisture-absorbing power and subtle sweetness, select fresh and fragrant.
• Swerve Brown: Delivers caramel-like depth without sugar spike, opt for clean-looking crystals.
• Pumpkin Pie Spice: Infuses warm autumnal flavor, ensure freshly ground for maximum aroma.
• Salt: Enhances overall taste complexity, use fine sea salt for even distribution.
• Melted Butter: Binds ingredients and creates rich undertones, select high-quality unsalted butter.

• Almond Flour: Creates tender low-carb foundation, pick blanched variety for lighter texture.
• Swerve Sweetener: Provides keto-friendly sweetness without glycemic impact, look for pure white crystals.
• Coconut Flour: Adds structural support and moisture, choose finely sifted type.
• Whey Protein Powder: Boosts protein content and helps bind ingredients, select unflavored version.
• Baking Powder: Ensures proper rising, verify freshness by checking expiration date.
• Pumpkin Pie Spice: Delivers warming seasonal notes, crush spices freshly if possible.
• Salt: Balances sweetness and intensifies flavors, use fine-grain options.
• Pumpkin Puree: Contributes moisture and authentic pumpkin essence, select 100% pure canned variety.
• Melted Butter: Adds richness and helps bind ingredients, use unsalted European-style butter.
• Eggs: Provide structure and richness, choose fresh large eggs at room temperature.
• Vanilla Extract: Deepens overall flavor profile, select pure extract over imitation.

• Swerve Confectioners: Creates smooth sugar-free glaze, ensure fine powdery consistency.
• Heavy Cream: Adds luxurious creaminess, select high-fat content variety.
• Vanilla Extract: Enhances drizzle's aromatic complexity, use pure Madagascar vanilla.

Baking Tool for Keto Pumpkin Crumb Cake

• 9×9 inch square metal baking pan: Essential for baking the cake with perfect edges and size.
• Large mixing bowl: Needed for combining cake ingredients and creating a smooth batter.
• Medium mixing bowl: Perfect for preparing the crumb topping mixture.
• Whisk: Great for blending dry and wet ingredients without lumps.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Spatula: Helps spread batter evenly and scrape bowl edges.
• Small bowl: Used for making the optional drizzle topping.

Keto Pumpkin Crumb Cake: How to Make It

• Pumpkin Cake Preparation

Create a cozy autumn treat that brings warmth to your kitchen. This keto-friendly dessert delivers rich pumpkin flavors with a delightful crumbly texture.

• Mixing Dry Components

Combine almond flour, sweetener, and spices in a mixing bowl. These ingredients form the foundation of your delectable cake base.

• Wet Ingredient Fusion

Blend pumpkin puree, melted butter, eggs, and vanilla until smooth. The mixture should look creamy and consistent.

• Cake Base Formation

Pour batter into a greased baking pan, ensuring an even surface. The mixture will transform into a delicious low-carb dessert.

• Crumb Topping Creation

Sprinkle a delicate layer of nutty, spiced crumbs across the cake surface. Each piece will provide a crunchy contrast to the soft cake underneath.

• Baking Magic

Place in a preheated oven and bake until golden. The aroma will fill your kitchen with autumn’s comforting scent.

• Cooling and Serving

Allow the cake to cool completely. Optional drizzle adds a touch of elegance to this keto-friendly treat.

Flavor Twists & Keto Cake Tips

• Replace pumpkin pie spice with cinnamon, nutmeg, or cardamom for a personalized flavor profile that matches your taste preferences.
• Sprinkle chopped pecans or walnuts into the crumb topping for extra crunch and nutty richness that complements the soft cake base.
• Mix in sugar-free chocolate chips or unsweetened coconut flakes to elevate the cake's complexity and make each bite more exciting.
• Keep the cake fresh by storing in an airtight container at room temperature for 3 days or refrigerate for up to a week, ensuring maximum moisture and flavor retention.

How to Serve Keto Pumpkin Crumb Cake

• Fall Flavor Pairing: Serve alongside a warm mug of cinnamon-spiced coffee or creamy chai tea to enhance the pumpkin cake's cozy autumn vibes.
• Keto Friendly Complement: Top each slice with a dollop of sugar-free whipped cream or a sprinkle of chopped pecans for extra texture and nutty richness.
• Seasonal Celebration Plate: Create a beautiful dessert presentation by garnishing the plate with a light dusting of pumpkin pie spice and a few whole pecans for an elegant touch.
• Breakfast Transformation: Cut into smaller squares and enjoy as a delightful low-carb morning treat that pairs perfectly with black coffee or unsweetened almond milk.

How to Store Keto Pumpkin Crumb Cake

• Tasty Storage Solutions: Keep your keto pumpkin crumb cake fresh and delicious with these smart strategies.
• Refrigerator Magic: Store the cake in an airtight container inside the refrigerator for up to 5 days. Cover with plastic wrap or aluminum foil to maintain moisture and prevent drying out.
• Freezer Friendly Approach: Slice the cake into individual portions before freezing. Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag. Frozen cake stays delectable for 2-3 months. Thaw overnight in the refrigerator for best texture and flavor.
• Make-Ahead Meal Prep: Prepare the entire cake up to 2 days before serving. Keep it covered in the refrigerator to enhance flavor development. The crumb topping stays crisp and delightful when stored correctly.
• Quick Serving Tips: Let refrigerated cake sit at room temperature for 15-20 minutes before enjoying. This helps restore the original soft texture and brings out the rich pumpkin and spice flavors. Warm slightly in the microwave for 10-15 seconds if you prefer a slightly heated slice.

Mouthwatering Keto Pumpkin Crumb Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

• Total Time: 55-60 minutes
• Yield: 13 1x

Print Recipe

Description

Keto pumpkin crumb cake delivers a low-carb autumn dessert with rich spices and nutty crumb topping. Warm cinnamon and peckans complement creamy pumpkin, offering guilt-free indulgence you’ll savor with each delightful bite.

---

Ingredients

Scale 1x2x3x

• 2 large eggs
• ½ cup (114 grams) butter, melted
• ¼ cup (57 grams) butter, melted
• ½ cup pumpkin puree
• ½ teaspoon vanilla extract
• 1 cup almond flour
• 1 cup almond flour
• ½ cup swerve sweetener
• ½ cup swerve brown
• ⅓ cup coconut flour
• ¼ cup coconut flour
• ¼ cup unflavored whey protein powder (or egg white protein powder)
• 2 teaspoons baking powder
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon salt
• ¼ teaspoon salt
• ¼ teaspoon salt
• ¼ cup swerve confectioners
• 2 tablespoons heavy cream
• ¼ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Calibrate oven to 325°F and meticulously line a 9×9 inch metal baking pan with cooking spray or butter.
2. Crumb Formation: Amalgamate almond flour, coconut flour, brown sugar substitute, pumpkin pie spice, and salt in a mixing bowl, then integrate melted butter until achieving a cohesive, granular texture.
3. Batter Construction: Merge dry cake components – almond flour, sweetener, coconut flour, protein powder, baking powder, pumpkin pie spice, and salt – then gently fold in pumpkin puree, melted butter, eggs, and vanilla extract to create a smooth, homogeneous mixture.
4. Assembly: Carefully pour batter into prepared pan, ensuring even distribution, then delicately scatter crumb topping across the surface by fragmenting with fingertips into pebble-like pieces.
5. Baking Process: Slide pan into preheated oven and bake for 35-40 minutes, watching for a golden-brown crumb topping and confirming doneness with a clean tester.
6. Cooling and Finishing: Allow cake to rest and stabilize completely within the pan, then optionally drizzle with a silky mixture of confectioners’ sweetener, heavy cream, and vanilla extract just before serving.

Notes

• Measure Precisely: Use exact measurements for low-carb flours to maintain the perfect cake texture and prevent a dry or crumbly result.
• Crumb Topping Technique: Break the topping into small, uniform pieces to ensure even baking and a consistent golden-brown appearance.
• Temperature Matters: Allow ingredients like eggs and butter to reach room temperature for smoother mixing and better cake structure.
• Cooling is Crucial: Let the cake cool completely in the pan to help it set and prevent crumbling when slicing.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 245
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 90 mg