Pumpkin Crunch Cake KETO (Carolyn)

 

Keto Pumpkin Crunch Cake

This decadent Keto Pumpkin Cake has sweet pumpkin custard base and a crunchy pecan topping. It's so deliciously gooey and rich, it's destined to become a holiday favorite!

CourseDessert

CuisineAmerican

Keywordketo pumpkin cake

Prep Time20minutes minutes

Cook Time55minutes minutes

Total Time1hour hour 15minutes minutes

Servings18 servings

Calories214kcal

Ingredients

• 1 ½ cups pumpkin puree
• 3 large eggs room temperature
• ⅔ cup Swerve Granular
• ½ cup heavy whipping cream
• 2 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 1 box Swerve Yellow Cake Mix divided
• 1 cup chopped pecans
• ⅓ cup Swerve Brown
• ½ cup butter melted

Instructions

• Preheat the oven to 350ºF and grease a 9x13 inch glass or ceramic baking pan.
• In a large bowl, whisk together the pumpkin, eggs, sweetener, whipping cream, pumpkin spice, and salt. Measure out ½ cup of the cake mix and whisk into the pumpkin mixture until smooth.
• Pour into the prepared baking pan, then sprinkle the remaining cake mix evenly overtop.
• In a small bowl, whisk the pecans with the Swerve Brown. Sprinkle this evenly over the cake mix, then drizzle the melted butter evenly over the pecans.
• Bake 45 to 55 minutes, until the top is just firm to the touch and a rich, deep brown. It will still be very soft underneath.
• Remove and let cool to room temperature. You can also eat it warm, or chill it in the refrigerator to firm it up.

Notes

DIY CAKE MIX: Mix together 2 cups of almond flour, ½ cup Swerve Granular, 2 tablespoons coconut flour, 2 teaspoons baking powder, ¼ teaspoon salt.

Storage Instructions: Store the cake, tightly covered, in the fridge for up to 5 days. It can also be frozen for several months. 

Nutrition

Serving: 1serving = 1/18th of cake | Calories: 214kcal | Carbohydrates: 6.9g | Protein: 5.1g | Fat: 19g | Fiber: 3.2g

By Carolyn Ketchum of All Day I Dream About Food