Creamy pumpkin custard, buttery crunch, and everything you love about fall — minus the carbs.

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The Dessert That Lets You Stay Keto Without Missing Out

There’s something almost sacred about the smell of pumpkin spice drifting through the kitchen in November. But let’s be honest — most “holiday desserts” come with a side of sugar guilt. That’s exactly why this Keto Pumpkin Crunch Cake exists.

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It’s a cross between a pumpkin pie and a buttery pecan crumble the kind of dessert that makes even your non-keto guests ask for seconds. The base is a silky pumpkin custard, baked under a sweet, crunchy topping that’s golden and caramelized around the edges.

Think comfort food with strategy: low-carb, gluten-free, and completely satisfying. Plus, it’s make-ahead friendly the top stays crisp even after chilling. Perfect for busy holidays when you need one less thing to stress about.

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Ingredients You’ll Need

Pumpkin Filling Layer:

1 ½ cups (367 g) pumpkin puree (not pumpkin pie filling)
3 large eggs, room temperature
⅔ cup (121 g) Swerve Granular (or your favorite keto sweetener)
½ cup (120 ml) heavy whipping cream
2 tsp pumpkin pie spice
¼ tsp salt
½ cup Swerve Yellow Cake Mix (or DIY mix below)

Crunchy Topping:

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Remaining Swerve Yellow Cake Mix from box
1 cup (109 g) finely chopped pecans
⅓ cup (61 g) Swerve Brown
½ cup (113 g) unsalted butter, melted

DIY Cake Mix (if you don’t have Swerve mix):

2 cups almond flour
½ cup Swerve Granular
2 tbsp coconut flour
2 tsp baking powder
¼ tsp salt

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass or ceramic baking dish.
Mix the filling: In a large bowl, whisk together pumpkin puree, eggs, granular sweetener, whipping cream, pumpkin pie spice, and salt. Then whisk in ½ cup of cake mix until smooth and slightly thickened.
Pour the base: Spread the pumpkin mixture evenly into your prepared dish.
Add the crunch: Combine chopped pecans and Swerve Brown in a small bowl. Sprinkle the remaining cake mix over the pumpkin layer, then scatter the pecan mixture evenly on top.
Finish with butter: Slowly drizzle the melted butter across the surface, making sure most of it soaks through the dry spots.
Bake: 45–55 minutes, or until the top is golden brown and slightly firm to the touch. The base will stay soft — that’s what gives it its custardy texture.
Cool or serve warm: Let it rest at least 20 minutes. Serve warm (for a pudding-style dessert) or chilled (for neat, sliceable squares).

Tips & Tricks for the Perfect Crunch

For a crisper top: Chill overnight and reheat uncovered at 325°F for 10 minutes before serving.
Custard firmness: Add an extra tablespoon of coconut flour to the filling if you want cleaner slices.
Butter distribution: Drizzle slowly — uneven coverage leads to dry spots.
Serving idea: Top with keto whipped cream and a sprinkle of cinnamon for bakery-level presentation.

Substitutions & Variations

Dairy-Free: Swap heavy cream for coconut cream and butter for coconut oil or ghee.
Nut-Free: Use sunflower seed flour instead of almond flour; skip pecans and replace with unsweetened shredded coconut.
Different Sweeteners: Allulose or Monk Fruit blends work, but they may soften the topping slightly (less crisp).
Mini Dessert Option: Spoon the mixture into ramekins and bake for ~30 minutes — individual servings with extra crunch.

Frequently Asked Questions

Does Keto Pumpkin Crunch Cake need refrigeration?

Yes — the filling is custard-based, so refrigerate it after cooling. It keeps well for up to 5 days in the fridge.

Can I make it ahead for Thanksgiving?

Absolutely. In fact, it tastes even better the next day. Just cover tightly and warm briefly before serving.

Can I freeze it?

Yes. Wrap portions individually and freeze up to 3 months. Thaw overnight in the fridge and re-crisp in the oven for 8–10 minutes at 325°F.

How many carbs per serving?

Roughly 6.9g total carbs, 3.2g fiber, for 3.7g net carbs per slice (based on 18 servings).

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	214 kcal
Fat	19 g
Protein	5.1 g
Carbohydrates	6.9 g
Fiber	3.2 g
Net Carbs	3.7 g

A Little Comfort, A Lot of Crunch

Holiday desserts often walk a fine line between nostalgia and regret but this one skips the guilt entirely. Keto Pumpkin Crunch Cake gives you that buttery crunch, the warmth of pumpkin spice, and a creamy base that practically melts on the fork.

It’s the kind of dessert that whispers, “See? Keto doesn’t mean sacrifice.” Whether you serve it straight from the oven or chilled with whipped cream, it’s the one you’ll find yourself making long after the holidays end.

So go ahead, preheat that oven, pour that butter, and enjoy a little crunch-worthy rebellion against high-carb traditions.