Keto Pumpkin Crunch Cake boasts a rich aroma of pumpkin, complemented by a delightful crunch in this low-carb dessert. This crunch cake is made with a combination of almond & coconut flour, which makes this cake light & gluten-free and has a dense, moist texture. This crunch cake is ideal for people on a keto or low-carb diet. We add warm spices like nutmeg, cloves, & cinnamon that complement the natural sweetness & depth of the pumpkin puree. This cake has a buttery, crispy layer on top, which is prepared with almond flour, sweetener, and a small quantity of coconut oil. It has the ideal amount of softness and crunch in each bite. The Keto Pumpkin Crunch Cake is so famous that everyone will search for a keto and healthy alternative that doesn’t sacrifice flavor, whether it’s consumed in the fall or throughout the year.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATS:
- Calories: 270 kcal
- Prep time: 15 minutes
- Serving size: 1 slice
- Cook time: 45–50 minutes
- Course: Dessert
- Cuisine: American
- Total time: 1 hour, 5 minutes
- Diet: Ketogenic & free from gluten
- Serving(total): Twelve(12) slices
EQUIPMENT:
- Baking dish
- Bowl
- Whisk
- Spatula
- Parchment paper
- Brush
- Knife
INGREDIENTS:
PUMPKIN LAYER:
- 1 can pumpkin puree
- 3 large eggs
- ½ cup heavy cream
- 2/3 cup powdered Erythritol
- 1 tsp. vanilla extract
- 1 ½ tsp. pumpkin pie spice
- ¼ tsp. salt
CRUNCH TOPPING:
- 1 cup almond flour
- ½ cup chopped pecans
- ½ cup Swerve Brown
- ½ cup melted butter
- ½ tsp. cinnamon
INGREDIENTS NOTES:
PUMPKIN:
- We have to use pure canned pumpkin and avoid using pumpkin pie filling, with additional sugar and spices. We have to use freshly roasted pumpkin; although it might have more moisture.
SWEETENER:
- We have to use the monk fruit sweetener or Erythritol powder because they are ideal for the pumpkin layer for a smooth texture. We can also use Swerve Brown as a brown sugar substitute for the topping to replicate the flavor of a classic crunch cake.
HEAVY CREAM:
- Heavy Cream gives the pumpkin base depth and a custard-like consistency. Cream of coconut will be work for non-dairy/vegan versions.
ALMOND FLOUR:
- We have to use se finely blanched almond flour for a delicate, light garnish. Almond grain is coarser and alters the texture, so we have to avoid using it.
PECANS:
- Pecans offer a nutty taste and crunch. We can also use the sunflower seeds or eliminate them if you have a nut allergy.
PUMPKIN PIE SPICE:
- We have to use a store-bought or homemade mixture of ginger, nutmeg, cloves, & cinnamon works wonderfully.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTION:
- Set the oven temperature to 175°C.
- We can apply the oil on a 9×13 baking dish with the brush.
- Now we can combine the eggs, pumpkin, cream, Erythritol, vanilla, salt, and pumpkin spice in a bowl.
- Whisk all the components till they get smooth.
- Then we can evenly distribute the mixture in the baking dish.
- In a bowl, we can combine almond flour, melted butter, nuts, cinnamon, and Erythritol and mix them with the spatula till they get crumbly.
- We can evenly distribute the topping on top of the pumpkin layer.
- Now we can bake the crunch cake for forty-five to fifty minutes or till the center gets set & the topping gets golden brown.
- We can cool down the cake properly before we slice it.
- Serve the Keto Pumpkin Crunch Cake hot or cold as we desire.
TIPS:
- We have to properly cool down the cake before we slice the cake for cleaner slices.
- You can serve this crunch cake with keto ice cream(vanilla)/spoonful of cream(whipped).
- We can also save this crunch cake and eat it later for even better taste.
STORAGE INFORMATION:
FRIDGE:
- We can transfer the crunch cake slices to the airtight box and save these cake slices for 5 days in the fridge.
FREEZER:
- We can cover the individual slices in plastic wrap put them in the airtight box and preserve the slices for 2 months.
FAQs:
Does this crunch cake have a low-carb content?
- Yes, this crunch cake had low carbs content & it just comprises four(4) grams of net carbohydrates & five(5) grams of protein/serving.
How can I make this crunch cake dairy-free?
- To go non-dairy/vegan in this recipe, you need cream of coconut in place of dairy(heavy) cream.
Will we utilize the flour of coconut as an alternative of flour of almond?
- We should not have to utilize the coconut flour altogether because coconut flour absorbs lots of moisture so we have to adjust the entire recipe accordingly.
Is can of pumpkin keto-friendly?
- Pumpkin is relatively low in carbs and it has lots of nutrients in the pumpkin so it is keto-friendly.
Will we store this crunch cake?
- We can transfer the slices of this crunch cake to the sealed box and save the cake for 5 days in the fridge and for 2 months in the freezer as well.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Calories: 270 kcal
Total carbs: 8g
Net carbs: 4g
Fiber: 4g
Protein: 5g
Fat: 25g
Sodium: 140mg
Potassium: 180mg
Calcium: 45mg
Iron: 1.2mg
Vitamin A: 6,500 IU
Serving size: 1 slice
