Keto Pumpkin Crunch Cake
This Keto Pumpkin Crunch Cake combines a creamy pumpkin custard base with a buttery pecan topping — only 3.7g net carbs per slice. Perfect for holidays!
Ingredients
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:
- 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
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).