Keto Pumpkin Crunch Cake
Ingredients:
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/2 cup erythritol or preferred keto sweetener
- 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
- 1 cup almond flour
- 1/4 cup erythritol or preferred keto sweetener for topping
- 1/2 cup chopped pecans or walnuts
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon for topping
Directions:
1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the pumpkin puree, eggs, erythritol, heavy cream, vanilla extract, cinnamon, ginger, cloves, and salt. Whisk everything until smooth and well blended, then pour the mixture into your prepared baking dish.
3. In another bowl, mix the almond flour, erythritol, chopped pecans or walnuts, melted butter, and cinnamon until it resembles coarse crumbs. This will be your delicious crunch topping!
4. Evenly sprinkle the crumb mixture over the pumpkin layer, giving it a delightful, crunchy finish.
5. 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.
6. Once baking is done, let the cake cool in the pan for about 10 minutes before cutting it into squares. Enjoy it warm or at room temperature, and if you like, add a dollop of whipped cream or a sprinkle of cinnamon for an extra touch.
7. You can store any leftovers in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months for a later treat.
Nutritional Values (per serving):
- Calories: 210
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
### Serving Size:
1 square (1/9 of the cake)
This Keto Pumpkin Crunch Cake is perfect for satisfying your sweet tooth without compromising your diet. Ready to indulge?
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