As the leaves change and the air turns crisp, the allure of pumpkin-flavored treats becomes irresistible. For those following a low-carb lifestyle, the holidays can present a challenge. However, this Keto Pumpkin Crunch Cake offers a perfect solution, allowing you to indulge in the seasonal flavors without compromising your dietary goals. This cake combines the warmth and comfort of pumpkin pie with a satisfying crunch, making it an ideal dessert for any occasion.
What is Keto Pumpkin Crunch Cake?
This Keto Pumpkin Crunch Cake is a delightful dessert that captures the essence of fall. It’s a cross between a cake and a cobbler, often referred to as a "dump cake" because all the ingredients are simply "dumped" into the baking dish. This recipe features a moist, pumpkin-spiced cake base topped with a crunchy pecan crumble, creating a harmonious blend of textures and flavors.
Why You'll Love This Recipe
- Low-Carb Friendly: With just 6 grams of net carbs per serving, this cake fits perfectly into a ketogenic diet.
- Easy to Make: The preparation is straightforward, requiring only about 15 minutes of prep time and a total cooking time of around 50 minutes.
- Delicious Flavor: It combines the comforting taste of pumpkin with a satisfyingly crunchy pecan topping.
- Perfect for Gatherings: This cake is an excellent dessert to bring to holiday get-togethers, ensuring everyone can enjoy a tasty treat.
- Make-Ahead Option: You can prepare this cake in advance and store it for the week, making it a convenient option for satisfying your sweet cravings.
Ingredients You'll Need
Here’s a list of the ingredients required to make this delectable Keto Pumpkin Crunch Cake. Exact measurements can be found in the printable recipe card.
- Pumpkin puree
- Eggs
- Heavy cream (or full-fat coconut milk for a dairy-free option)
- Nut milk (can be substituted with more heavy cream)
- Keto-friendly sweetener (such as monk fruit sweetener or Swerve)
- Pumpkin pie spice
- Salt
- Keto yellow cake mix (such as Duncan Hines Keto Yellow Cake Mix or King Arthur Keto Cake Mix)
- Pecans
- Melted butter
- Cooking oil spray
- Optional: Keto-friendly whipped cream or ice cream for serving
Step-by-Step Instructions
Follow these simple steps to create your own Keto Pumpkin Crunch Cake:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease either a square baking dish or a 9x13 inch glass or ceramic baking pan with cooking oil spray and line with parchment paper. Using a square baking dish will yield a taller cake with more pronounced layers.
- Make the Pumpkin Pie Filling: In a large bowl, mix together the pumpkin puree, eggs, heavy cream (or coconut cream), nut milk, sweetener, pumpkin pie spice, and salt until smooth.
- Pour into Baking Dish: Pour the pumpkin mixture into the prepared baking dish.
- Add the Cake Mix Layer: Evenly sprinkle the keto cake mix on top of the pumpkin mixture. Do not mix the cake mix into the pumpkin pie filling; it needs to sit on top as a dry layer.
- Prepare the Pecan Topping: In a small bowl, whisk the pecans with a brown sugar substitute, if desired, to create a candied effect. Sprinkle this evenly over the cake mix.
- Drizzle with Butter: Drizzle the melted butter evenly over the pecans and dry cake mix. Don't worry about trying to get the melted butter to cover all areas of the dry cake mix; these dry areas will help create the streusel topping.
- Bake: Bake at 350°F (175°C) for 40-50 minutes if using a 9x13 inch rectangle baking dish, or 50-60 minutes if using a square baking dish. The cake should be spongy on top but not jiggly when you move it. If the pecans start to look too toasty, cover the cake with aluminum foil while baking.
- Cool and Serve: Remove from the oven and let cool for a few minutes. Serve warm with whipped cream or a scoop of keto-friendly ice cream.
Tips for the Perfect Keto Pumpkin Crunch Cake
- Sweetener Choice: Opt for a monk fruit sweetener for the best taste. If you prefer Swerve, you can use it, but be aware of its "cooling effect."
- Baking Time: Check the cake at the 45-minute mark to avoid overbaking. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.
- Pecan Preparation: Lightly toasting the pecans before using them can add depth to their flavor.
- Dairy-Free Option: Substitute heavy cream with full-fat coconut milk for a dairy-free version.
- Texture Preference: If you prefer a less crunchy texture, omit the pecans or swap them for walnuts.
- Preventing Dryness: Keep in mind that almond and coconut flours can lose moisture quickly if overbaked. Check the cake early and often to maintain a moist texture.
Variations and Substitutions
- Dairy-Free: Use full-fat coconut milk instead of heavy cream. For the topping, ensure your butter substitute is also dairy-free.
- Nut-Free: Replace pecans with sunflower seeds or pumpkin seeds for a nut-free topping.
- Spice It Up: Add a pinch of ground ginger, cloves, or nutmeg to the pumpkin mixture for a more complex flavor profile.
- Chocolate Chips: Sprinkle sugar-free chocolate chips over the cake mix layer for a chocolatey twist.
- Coconut Flakes: Add unsweetened coconut flakes to the pecan topping for added texture and flavor.
Storing Instructions
- Refrigeration: Store individual slices of the Keto Pumpkin Crunch Cake in food storage containers in the refrigerator for up to 4-5 days.
- Freezing: For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Reheat individual slices in the microwave for about 15-20 seconds.
Common Questions
Why is it called a dump cake?
All of the ingredients for a dump cake are "dumped" into the baking dish or cake pan without mixing the cake mix into the ingredients.
Read also: Easy Low-Carb Cheese Crackers
Can I use all heavy cream?
Yes, you can use all heavy cream in this recipe; however, using all nut milk is not recommended. If you need a dairy-free option, use all coconut cream instead of heavy cream.
Can any cake mix be used in this recipe?
Any keto cake mix can be used in this recipe; however, this recipe has only been tested using the King Arthur Keto Cake Mix.
Nutritional Information
The nutritional information for this recipe is calculated as a courtesy and is approximate only.
- Calories: 245 per serving (approximate)
- Net Carbs: 6 grams per serving
Serving Suggestions
- With Ice Cream: Serve warm with a scoop of your favorite keto-friendly ice cream. Rebel ice cream is a popular choice.
- With Whipped Cream: Top with a dollop of keto-friendly whipped cream for a light and fluffy addition.
- As a Dessert: Enjoy it as a satisfying dessert after dinner.
- With Coffee: Pair it with a cup of coffee for a delightful afternoon treat.
Read also: Keto Calorie Counting: A Detailed Guide
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