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Keto Pumpkin Crunch Cake
Keto Pumpkin Crunch Cake

Keto Pumpkin Crunch Cake
Keto Pumpkin Crunch Cake: A Wholesome Autumn Delight
Keto Pumpkin Crunch Cake
Source
Ingredients:
1
Servings
  • 1
    item
     almond flour
  • 1
    item
     erythritol or monk fruit sweetener
  • 1
    item
     pumpkin puree
  • 1
    item
     eggs
  • 1
    item
     coconut oil
  • 1
    item
     vanilla extract
  • 1
    item
     baking powder
  • 1
    item
     pumpkin pie spice
  • 1
    item
     salt
  • 1
    item
     chopped pecans or walnuts (for the crunch topping)
Keto Pumpkin Crunch Cake
Instructions:
  1. Preheat the oven to 180°C (350°F) and grease a baking dish or line it with parchment paper.
  2. In a mixing bowl, combine almond flour, erythritol or monk fruit sweetener, baking powder, pumpkin pie spice, and salt.
  3. In another bowl, whisk together pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
  6. In a separate bowl, mix together chopped pecans or walnuts with a bit of sweetener and pumpkin pie spice to create the crunch topping.
  7. Sprinkle the crunch topping evenly over the batter.
  8. Bake in the preheated oven for 25-30 minutes, or until the cake is set and the topping is golden brown.
  9. Allow the cake to cool before slicing and serving.
  • 1
    item
     almond flour
  • 1
    item
     erythritol or monk fruit sweetener
  • 1
    item
     pumpkin puree
  • 1
    item
     eggs
  • 1
    item
     coconut oil
  • 1
    item
     vanilla extract
  • 1
    item
     baking powder
  • 1
    item
     pumpkin pie spice
  • 1
    item
     salt
  • 1
    item
     chopped pecans or walnuts (for the crunch topping)
1
Servings
0

Preheat the oven to 180°C (350°F) and grease a baking dish or line it with parchment paper.

In a mixing bowl, combine almond flour, erythritol or monk fruit sweetener, baking powder, pumpkin pie spice, and salt.

In another bowl, whisk together pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until well combined.

Pour the batter into the prepared baking dish, spreading it evenly.

In a separate bowl, mix together chopped pecans or walnuts with a bit of sweetener and pumpkin pie spice to create the crunch topping.

Sprinkle the crunch topping evenly over the batter.

Bake in the preheated oven for 25-30 minutes, or until the cake is set and the topping is golden brown.

Allow the cake to cool before slicing and serving.

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