Pumpkin Crumb Cake is the ultimate keto fall dessert recipe. Tender low carb cake with pumpkin and spice, and a delicious brown “sugar” crumb topping. The perfect keto coffee cake recipe! This post is sponsored by Bob’s Red Mill.
First keto pumpkin spice recipe of the season! It’s September now and that means I’m allowed to post all the pumpkin recipes my little heart desires, right? Starting with this delectably tender pumpkin crumb cake.
I already have so many pumpkin spice recipes. I love pumpkin and fall, and all that comes with it. So many delicious keto friendly ways to enjoy that big orange gourd. Like my Keto Pumpkin Cream Pie, a delicious light and airy take on standard pumpkin pie.
Or my almost famous Pumpkin Cream Cheese Muffins, a healthier keto take on the Starbucks version. And don’t forget about easy keto pumpkin pancakes, a welcome addition to any fall breakfast table.
But this pumpkin coffee cake is truly something special. Tender pumpkin spice flavored cake with a crumbly streusel topping. Low carb and grain free, of course.
And then I went and put a delicious vanilla drizzle over the top. Yeah, because I am all crazy like that.
Keto Pumpkin Cake with a New York Style crumb topping
Have you ever heard of New York Crumb Cake? It’s an amazing coffee cake with a thick layer of brown sugar streusel. I’d say it’s almost more crumbs than cake, and it’s so delectable.
I came up with an amazing version for my keto baking book, but you can’t have that one. Not yet anyway. The Ultimate Guide to Keto Baking doesn’t come out until December 3rd, although it’s available now for pre-order. I haven’t officially announced it because it doesn’t yet have a cover, but it may be my pièce de résistance.
Seriously though, the crumbs on the top of the cake… oh my. I was impressed with what I could do using Bob’s Red Mill coconut flour and almond flour, along with the brown sugar replacement from Swerve. I replicated the crumb topping for a crumb cake almost perfectly.
My taste buds did the happy dance.
And then I had trouble getting that tender brown “sugar” crumb out of my mind. So I had to find a way to use it again. And now that it’s pumpkin spice season… I think you know where I am going with this.
Tips for the perfect Keto Pumpkin Coffee Cake
A proper crumb cake should almost be as much crumb topping as it is cake. While the pumpkin cake itself is delicious, it’s the topping that takes it over the top. Pardon the pun!
Both the cake and the topping contain almond flour and coconut flour. This really gives it the best consistency. You could perhaps use all almond flour for this but you would need to triple the amount of coconut flour, which would increase your carb count considerably.
For the topping: Be sure to use plenty of brown sugar replacement and butter. It should really be like a very thick cake batter or almost like a cookie dough. It should not be dry at all but you should also be able to break it apart into big crumbs.
Instead of cinnamon, which is standard in crumb cake topping, use pumpkin pie spice.
For the keto pumpkin cake: The combination of ingredients is important here. Protein powder helps the cake rise in the absence of gluten, so don’t skip it. I used egg white protein but you can also use whey protein. Collagen protein does not work well, it makes things gummy and hard to cook through.
Pumpkin puree gives the cake it’s beautiful orange gold color. Pumpkin puree can differ brand to brand. There are nice thick ones and others that are quite watery. The thicker the better for a pumpkin crumb cake like this. Watery puree could make the cake a little soggy.
If you do have a more watery pumpkin puree, try adding another tablespoon or two (or three if necessary) of coconut flour to offset the moisture content.
Testing the cake for doneness:In most of my cake recipes, I tell you to bake until the top is firm to the touch. That test for doneness won’t work here because the crumb topping is so tender, it obscures the cake.
For this particular recipe, the golden color of the topping is one clue that the cake is done. It will be very golden around the edges. You should also use a tester and insert into the center of the cake. It should come out clean.
Ready to enjoy some delicious Keto Pumpkin Crumb Cake? You won’t regret it!
More Keto Pumpkin Spice Recipes
Pumpkin Crumb Cake is the ultimate keto fall dessert recipe. Tender low carb cake with pumpkin and spice, and a delicious brown "sugar" crumb topping. The perfect keto coffee cake recipe!
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup Swerve Brown
- 1/2 tsp pumpkin pie spice
- 1/2 cup butter melted
- 1/4 tsp salt
- 1 cup almond flour
- 1/2 cup Swerve Sweetener
- 1/3 cup coconut flour
- 1/4 cup unflavored egg white protein powder (can also use whey protein)
- 2 tsp baking powder
- 3/4 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/4 cup butter melted
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup powdered Swerve Sweetener
- 2 tbsp heavy cream
- 1/4 tsp vanilla extract
In a medium bowl, combine the almond flour, coconut flour, sweetener, cinnamon, and salt. Stir in the butter until well combined. It will be like a thick batter. Set aside
Preheat the oven to 325F and grease a 9x9 inch square baking pan.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, and salt. Stir in the pumpkin puree, butter, eggs, and vanilla extract until well combined.
Spread the batter in the prepared pan and smooth the top.
Crumble the topping mixture with your fingers into pea size pieces and sprinkle evenly overtop the cake batter. Bake 35 to 40 minutes, until the topping is golden and a tester inserted in the center comes out clean. It won’t be firm to the touch because the topping is so tender.
Remove and let cool completely in the pan.
Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.
Kathy says
Can you freeze the pumpkin crumb cake? Looks wonderful but too large for one person. Do you think the recipe would work for muffins and maybe freeze them? Great Big Thanks for all you do Carolyn!
Carolyn says
This one would freeze well without the glaze.
Carolyn says
Not quite sure how it would work as muffins. It’s not a lot of cake batter.
Dee says
I was wondering the same thing as Kathy! Looking forward to the response as I can’t wait to make this recipe.
Carolyn says
This one would freeze well without the glaze.
Linda A. says
I want to know about freezing too. I’m sure I can cut the recipe in half and make only 8 pieces, but I still cannot trust myself with 8 pieces of cake calling my name.
Carolyn says
This one would freeze well without the glaze.
Karen says
Sweet Liberty! That’s it. Was holding off on my pumpkin obsession until a more “respectable” day – like later in September. No longer. I have all the ingredients to make this tomorrow morning! YASSS. ( I was born in New York and I know what you’re talking about with regard to the crumb! It’s.The.Best.Thing.Ever. )
Carolyn says
I’m totally a pumpkin spice enabler! 😉
Karen says
INDEED!! Lol. =))
Cynthia Zou says
I love all your recipes and you have really inspired me to find new ways to stick to a keto diet. Unfortunately, I am allergic to coconut. Do you have a suggestion as to what I could substitute in the place of the coconut flour for your recipes?
Cindy
Carolyn says
Check the blog post under How Too… I tell you how much to sub more almond flour.
Nanabella says
Did you mean to say if we want to use all almond flour, we would have to triple the coconut flour?
“Both the cake and the topping contain almond flour and coconut flour. This really gives it the best consistency. You could perhaps use all almond flour for this but you would need to triple the amount of coconut flour, which would increase your carb count considerably.”
Carolyn says
It’s hard to make this clear enough for people to understand but… if you want to replace coconut flour, you typically have to use 3x the amount of almond flour. So in this case, you are already using 1 cup of almond flour in the topping, you’d now need 1 3/4 cup (the 3/4 cup replaces the 1/4 cup of coconut flour). In the cake itself, you’d need 2 cups of almond flour.
Keep in mind, this would raise the carb count.
johanna d campbell says
I would try oat fiber (not flour) in the same quantity as coconut flour
Joanne says
This looks fantastic and love the crumb topping!! I just purchased your Keto Soups and Stews cookbook on Amazon and will be cooking the Old Bay Crab soup soon. Very nice cookbook!
Laura says
This is our new family favorite! The texture is perfect and you’d never know it was low carb. Thanks Carolyn!
Carolyn says
So glad you liked it!
Erica says
I don’t have any egg white protein powder (or whey either). Can I use just egg whites and remove some liquid somewhere else? So excited to try this recipe!
Carolyn says
No, it would be better to skip it. This really doesn’t have much added moisture besides the pumpkin and you won’t get your cake to cook through if you add more egg white.
MaryAnn Miller says
It’s in the oven right now. It’s our 37th wedding anniversary and I’m making this for dessert tonight, maybe even put a small scoop of keto vanilla ice cream with it since it’s a special occasion. Love all of your recipes. I’m sure this one won’t disappoint. Waiting with baited breath for the baking book. It’s been pre ordered.
Carolyn says
Sounds like a perfect plan!
Dee says
I love your recipes. Somehow I didn’t see the nutritional values anywhere in this recipe. Could you tell me the net carbs please??
Carolyn says
The recipe card had issues this morning and they weren’t there. They should be back now!
Katerina @ diethood .com says
OH wow, this looks incredible!! I can’t wait to try it!
Amy says
Loved this recipe. A perfect way to get my pumpkin fix!
wilhelmina says
I made this with almond flour and it turned out amazing! Thanks for the great recipe!
Anna says
Loving this low carb pumpkin cake!
Wendy says
I just cannot handle the cooling effect of Erythritol. I usually substitute Bochasweet when I can, but they don’t yet make a brown sugar replacement. Do you have any ideas on how I could make my own brown sugar replacement with it for this recipe? 🙂
Carolyn says
Add 1 tsp of molasses.
Dee Gee says
1 1/4 tsp of stevia extract powder added to one package of Swerve will kill the cooling effect. I’ve been using it like this for over a year now. (My husband hates the cooling effect of swerve and when I add stevia extract powder he can’t tell I’m using swerve.)
Kate says
Interesting. Do you just emptynout the package of Swerve in a bowl or something and stir in the stevia? And what brand of stevia do you use?
Jane B says
So… I followed your instructions BUT had the oven at 375 not 325 (oops!). Anyway, it came out a little dark & dry but still was tasty (nothing a little extra whipped would fix!). I didn’t make the vanilla sauce as the cake & the crumb topping was sweet enough already. This is a lovely segue into the fall and my house smells amazing! ☺️
Pam Bradley says
A few things to mention. In the instructions for the crumb topping, it says salt but the ingrdient list doesn’t have salt for crumb topping listed. I found that it has more pumpkin flavor if you wait until the next day to eat. I also need to add more spice. I love spice.This came at the right time. I had pumkin that I was needing to use.
Julie Blanner says
I was hoping to hold out a little longer before making something with pumpkin, but your recipe was too enticing! This was so delicious and easy to make.
Dee Gee says
We really loved it. Will be making it again this fall for sure!
Dee Gee Johnson says
Wonderful tasty cake! Can’t wait to share it with friends. Thanks again!
Anita says
Hi Carolyn,
I love all your recipes and am so grateful for how much of yourself you pour into your work! It is the secret ingredient! Your yave made made our keto journey an adventure in amazing recipe discoveries, making this a sustainable blifestyle and not a diet. Can’t thank you enough!! This one in particular will be a staple in our home this fall. Just one question – instructions for topping includes salt but I don’t see salt listed in the topping ingredients. Can you please clarify?
Kris says
Hello, I am new to all things keto and am going to give this a try. What brand of egg white protein do you use? LUCKILY I have all the other ingredients and have just been waiting for a perfect recipe to try. Thanks for sharing
Carolyn says
I don’t have a specific brand but I have used this one several times: https://amzn.to/314XXiF
Jamie says
This is incredibly difficult to stop eating. Do not make this if you cannot resist delicious things. Also, the non-Keto people in your life will gobble this up as soon as you turn your back, which is helpful, because you were going to sneak in the kitchen and eat the rest yourself.. This recipe is very moist. Very much like the crumb cake you love and remember, but better.
johanna says
This is me with the no bake peanut butter bars 😂
Edith says
Perfect September cake! Recipe is fantastic. This dessert loving family of four is grateful to find so many tried and true Keto options. Pairs nicely with my after dinner green tea. Will be making this crumble again!
johanna d campbell says
OMG YASSSS!!
I have been trying to find a cook Dunkin Donut Pumpkin muffin replacement and I think this will fit the bill!! Cannot wait to try it!
Jewel says
This is excellent. It now goes into my Tried and True Keto recipes on Pinterest. I think I will sprinkle some chopped pecans into the topping next time. I’m so glad I get to enjoy pumpkin this fall! Thank you, Carolyn.
Karen Janusz says
What is the sodium content please…
Carolyn says
You will need to calculate that yourself.
Robyn says
Can whey protein isolate be used instead of egg white protein?
Carolyn says
That should work fine.
Lisa says
For the topping and cake, would subbing in coconut oil work or would I be better off with something like Earth Balance Margarine or something else? Am (very sadly) going dairy free for health reasons.
Thanks Carolyn for all your delicious recipes and advice. 🙂You are truly a recipe genius. 🙂
Carolyn says
I think coconut oil could work just fine.
Bernadette N Heitzman says
I always have vanilla Whey protein powder on hand – think I can sub it in w/o issue?
Carolyn says
Sure, just leave out the additional vanilla.