Ingredients:
- For the Pumpkin Layer:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup erythritol or your preferred keto sweetener (adjust to taste)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- For the Crunch Topping:
- 1 cup almond flour
- 1/4 cup erythritol or your preferred keto sweetener
- 1/2 cup chopped pecans or walnuts
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easier removal.
- Prepare the Pumpkin Layer:
- In a large bowl, combine the pumpkin puree, eggs, erythritol, heavy cream, vanilla extract, cinnamon, ginger, cloves, and salt. Mix well until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
- Prepare the Crunch Topping:
- In a separate bowl, mix together the almond flour, erythritol, chopped pecans or walnuts, melted butter, and cinnamon until the mixture resembles coarse crumbs.
- Assemble and Bake:
- Evenly sprinkle the crunch topping over the pumpkin layer.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before cutting into squares.
- Serve warm or at room temperature. Optionally, you can top with a dollop of whipped cream or a sprinkle of extra cinnamon for added flavor.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 5 days. This cake can also be frozen for up to 3 months. Just make sure to let it cool completely before freezing and thaw it in the refrigerator before serving.
Enjoy your delicious keto pumpkin crunch cake!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
