Name: Keto Pumpkin Crumb Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: New York City
Ingredients: 1 cup almond flour; 1/4 cup coconut flour; 1/2 cup Swerve Brown; 1/2 tsp pumpkin pie spice; 1/2 cup butter (melted); 1/4 tsp salt; 1 cup almond flour; 1/2 cup Swerve Sweetener; 1/3 cup coconut flour; 1/4 cup unflavored egg white protein powder ((can also use whey protein)); 2 tsp baking powder; 3/4 tsp pumpkin pie spice; 1/4 tsp salt; 1/2 cup pumpkin puree; 1/4 cup butter (melted); 2 large eggs; 1/2 tsp vanilla extract; 1/4 cup powdered Swerve Sweetener; 2 tbsp heavy cream; 1/4 tsp vanilla extract

New York City

Keto

Fall

Bowl

Whisk

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

Preheat the oven to 325F and grease a 9x9 inch square 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 size pieces and sprinkle evenly overtop the cake batter. Bake 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.

Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.

Keto Pumpkin Crumb Cake

Utensils needed:

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