Keto Pumpkin Crumb Cake
Original Recipe: alldayidreamaboutfood.com
INGREDIENTS:
Crumb Topping:
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup Swerve Brown
- ½ teaspoon pumpkin pie spice
- ½ cup butter melted
- ¼ teaspoon salt
Pumpkin Cake:
- 1 cup almond flour
- ½ cup Swerve Sweetener
- 1/3 cup coconut flour
- ¼ cup unflavored whey protein powder (can also use egg white protein powder)
- 2 teaspoons baking powder
- ¾ tsp pumpkin pie spice
- ¼ teaspoon salt
- ½ cup pumpkin puree
- ¼ cup butter melted
- 2 large eggs
- ½ teaspoon vanilla extract
Drizzle (optional):
- ¼ cup Swerve Confectioners
- 2 tablespoons heavy cream
- ¼ teaspoon vanilla extract
DIRECTIONS:
Crumb Topping:
- In a medium bowl, combine the almond flour, coconut flour, sweetener, pumpkin pie spice, and salt. Stir in the butter until well combined. It will be like a thick batter. Set aside
Pumpkin Cake:
- Preheat the oven to 325ºF and grease a 9×9 inch square metal baking pan.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, pumpkin pie spice, and salt. Stir in the pumpkin puree, butter, eggs, and vanilla extract until well combined.
- Spread the batter in the prepared pan and smooth the top.
- Crumble the topping mixture with your fingers into pea-sized pieces and sprinkle evenly overtop the cake batter. Bake for 35 to 40 minutes, until the topping is golden and a tester inserted in the center comes out clean. It won’t be firm to the touch because the topping is so tender.
- Remove and let cool completely in the pan.
Drizzle:
- Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.
PRO-TIPS:
- Store this cake in a covered container on the counter for up to 3 days, or in the fridge for up to a week. You can also freeze it for several months.
Nutrition Facts: per serving
Serving size: 1 slice (1/16th of cake)
- Calories – 203kcal
- Carbohydrate – 6.6g
- Fiber – 3.3g
- Fat – 17g
- Protein – 5.7g
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