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.
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.
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
