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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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September 3, 2019

Keto Pumpkin Crumb Cake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

Keto Pumpkin Crumb Cake in a stack on a white plate

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.

A slice of pumpkin crumb cake with vanilla glaze being drizzled over.

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.

Close up shot of pumpkin coffee cake with a forkful taken out of it.

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!

A pan full of pumpkin crumb cake

More Keto Pumpkin Spice Recipes

Keto Pumpkin Pie Cupcakes

Keto Pumpkin Scones

Pumpkin Spice “Sex In A Pan”

Keto Pumpkin Roll

Pumpkin Spice Mug Cake

Pumpkin Cheesecake Pie

4.87 from 30 votes
Close up shot of pumpkin coffee cake with a forkful taken out of it.
Print
Keto Pumpkin Crumb Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

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!

Course: Dessert
Cuisine: Brunch
Keyword: pumpkin coffee cake, pumpkin crumb cake
Servings: 16 servings
Calories: 203 kcal
Ingredients
Crumb Topping:
  • 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
Pumpkin Cake:
  • 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
Drizzle (optional):
  • 1/4 cup powdered Swerve Sweetener
  • 2 tbsp heavy cream
  • 1/4 tsp vanilla extract
Instructions
Crumb Topping:
  1. 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

Pumpkin Cake:
  1. Preheat the oven to 325F and grease a 9x9 inch square baking pan.

  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, pumpkin pie spice, and salt. Stir in the pumpkin puree, butter, eggs, and vanilla extract until well combined.

  3. Spread the batter in the prepared pan and smooth the top. 

  4. 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. 

  5. Remove and let cool completely in the pan.

Drizzle:
  1. Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.

Nutrition Facts
Keto Pumpkin Crumb Cake
Amount Per Serving (1 slice (1/16th of cake))
Calories 203 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 6.6g2%
Fiber 3.3g13%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Fall Favourites, Keto Cakes, Low Carb Tagged With: almond flour, cinnamon, pumpkin

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Kathy says

    September 3, 2019 at 6:58 am

    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!

    Reply
    • Carolyn says

      September 3, 2019 at 11:43 am

      This one would freeze well without the glaze.

      Reply
      • Carolyn says

        September 3, 2019 at 1:58 pm

        5 stars
        Not quite sure how it would work as muffins. It’s not a lot of cake batter.

        Reply
      • Tami says

        October 31, 2019 at 2:35 pm

        How would you heat it after being frozen? What temp?

        Reply
        • Carolyn says

          October 31, 2019 at 5:51 pm

          Just thaw it at room temperature.

          Reply
      • Debe Allen says

        October 27, 2020 at 12:14 pm

        Trying it in muffins. I will let you know! I wonder how many minutes in the airfryer?

        Reply
  2. Dee says

    September 3, 2019 at 7:08 am

    I was wondering the same thing as Kathy! Looking forward to the response as I can’t wait to make this recipe.

    Reply
    • Carolyn says

      September 3, 2019 at 11:43 am

      This one would freeze well without the glaze.

      Reply
  3. Linda A. says

    September 3, 2019 at 11:10 am

    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.

    Reply
    • Carolyn says

      September 3, 2019 at 11:42 am

      This one would freeze well without the glaze.

      Reply
  4. Karen says

    September 3, 2019 at 11:41 am

    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. )

    Reply
    • Carolyn says

      September 3, 2019 at 11:42 am

      I’m totally a pumpkin spice enabler! 😉

      Reply
      • Karen says

        September 5, 2019 at 5:12 pm

        INDEED!! Lol. =))

        Reply
    • Camille says

      August 26, 2020 at 1:33 pm

      Hi there, wondering what whey powder you use? Did not see a amazon link to that.

      Reply
      • Carolyn says

        August 27, 2020 at 11:52 am

        This is the one I really like: https://amzn.to/35u8c37

        Reply
    • Rebecca says

      September 22, 2020 at 5:28 am

      I don’t have egg white protiens… But I do have collegen peptides. Would this work as a substitute?

      Reply
      • Carolyn says

        September 22, 2020 at 8:40 am

        No collagen protein makes baked goods gummy and hard to cook through. You can use whey protein, though.

        Reply
  5. Cynthia Zou says

    September 3, 2019 at 5:30 pm

    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

    Reply
    • Carolyn says

      September 3, 2019 at 5:31 pm

      Check the blog post under How Too… I tell you how much to sub more almond flour.

      Reply
      • Nanabella says

        September 7, 2019 at 7:40 am

        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.”

        Reply
        • Carolyn says

          September 7, 2019 at 8:14 am

          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.

          Reply
      • johanna d campbell says

        September 9, 2019 at 10:40 am

        I would try oat fiber (not flour) in the same quantity as coconut flour

        Reply
      • Kris says

        October 9, 2019 at 9:04 pm

        I have made this cake three times so far and it is so DELICIOUS! Thank you so much for this pumpkin crumb cake recipe. I’have shared it with friends and they all love it. It’s such an easy recipe to make which is helpful. I actually use a lot of your recipes and they always turn out perfect.

        Reply
        • Carolyn says

          October 9, 2019 at 9:28 pm

          So glad you like it!

          Reply
  6. Joanne says

    September 3, 2019 at 7:39 pm

    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!

    Reply
  7. Laura says

    September 4, 2019 at 8:50 am

    5 stars
    This is our new family favorite! The texture is perfect and you’d never know it was low carb. Thanks Carolyn!

    Reply
    • Carolyn says

      September 4, 2019 at 1:32 pm

      So glad you liked it!

      Reply
  8. Erica says

    September 4, 2019 at 1:53 pm

    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!

    Reply
    • Carolyn says

      September 5, 2019 at 8:42 am

      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.

      Reply
      • Deborah says

        November 19, 2020 at 4:44 pm

        5 stars
        Hi can this be doubled for a 9×13 pan. A recipe that isn’t at least that is a waste of time for our house! Thank you!

        Reply
        • Carolyn says

          November 19, 2020 at 5:20 pm

          You wouldn’t want to double it. a 9×9 pan is 81 sq inches. 9×13 is 117. That’s only a difference of 36 sq inches, which is less than half of 81. At most, you’d want to do 1.5 of the recipe.

          Reply
  9. MaryAnn Miller says

    September 4, 2019 at 4:54 pm

    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.

    Reply
    • Carolyn says

      September 4, 2019 at 5:34 pm

      Sounds like a perfect plan!

      Reply
  10. Dee says

    September 5, 2019 at 10:29 am

    5 stars
    I love your recipes. Somehow I didn’t see the nutritional values anywhere in this recipe. Could you tell me the net carbs please??

    Reply
    • Carolyn says

      September 5, 2019 at 4:51 pm

      The recipe card had issues this morning and they weren’t there. They should be back now!

      Reply
  11. Katerina @ diethood .com says

    September 5, 2019 at 11:34 am

    5 stars
    OH wow, this looks incredible!! I can’t wait to try it!

    Reply
  12. Amy says

    September 5, 2019 at 11:46 am

    5 stars
    Loved this recipe. A perfect way to get my pumpkin fix!

    Reply
  13. wilhelmina says

    September 5, 2019 at 1:11 pm

    5 stars
    I made this with almond flour and it turned out amazing! Thanks for the great recipe!

    Reply
  14. Anna says

    September 5, 2019 at 1:35 pm

    5 stars
    Loving this low carb pumpkin cake!

    Reply
  15. Wendy says

    September 5, 2019 at 6:05 pm

    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? 🙂

    Reply
    • Carolyn says

      September 5, 2019 at 8:01 pm

      Add 1 tsp of molasses.

      Reply
    • Dee Gee says

      September 6, 2019 at 10:57 pm

      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.)

      Reply
      • Kate says

        September 8, 2019 at 12:28 pm

        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?

        Reply
  16. Jane B says

    September 6, 2019 at 12:24 pm

    5 stars
    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! ☺️

    Reply
  17. Pam Bradley says

    September 6, 2019 at 4:12 pm

    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.

    Reply
  18. Julie Blanner says

    September 6, 2019 at 7:07 pm

    5 stars
    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.

    Reply
  19. Dee Gee says

    September 6, 2019 at 10:53 pm

    5 stars
    We really loved it. Will be making it again this fall for sure!

    Reply
  20. Dee Gee Johnson says

    September 7, 2019 at 12:53 pm

    5 stars
    Wonderful tasty cake! Can’t wait to share it with friends. Thanks again!

    Reply
  21. Anita says

    September 8, 2019 at 7:02 am

    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?

    Reply
  22. Kris says

    September 8, 2019 at 9:40 am

    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

    Reply
    • Carolyn says

      September 8, 2019 at 1:36 pm

      I don’t have a specific brand but I have used this one several times: https://amzn.to/314XXiF

      Reply
  23. Jamie says

    September 8, 2019 at 11:26 am

    5 stars
    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.

    Reply
    • johanna says

      September 9, 2019 at 7:38 pm

      This is me with the no bake peanut butter bars 😂

      Reply
  24. Edith says

    September 8, 2019 at 7:08 pm

    5 stars
    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!

    Reply
  25. johanna d campbell says

    September 9, 2019 at 10:41 am

    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!

    Reply
  26. Jewel says

    September 9, 2019 at 4:28 pm

    5 stars
    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.

    Reply
  27. Karen Janusz says

    September 9, 2019 at 5:25 pm

    What is the sodium content please…

    Reply
    • Carolyn says

      September 9, 2019 at 6:35 pm

      You will need to calculate that yourself.

      Reply
  28. Robyn says

    September 9, 2019 at 7:20 pm

    Can whey protein isolate be used instead of egg white protein?

    Reply
    • Carolyn says

      September 9, 2019 at 9:49 pm

      That should work fine.

      Reply
  29. Lisa says

    September 9, 2019 at 10:23 pm

    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. 🙂

    Reply
    • Carolyn says

      September 10, 2019 at 8:43 am

      I think coconut oil could work just fine.

      Reply
  30. Bernadette N Heitzman says

    September 14, 2019 at 9:24 am

    I always have vanilla Whey protein powder on hand – think I can sub it in w/o issue?

    Reply
    • Carolyn says

      September 14, 2019 at 9:59 am

      Sure, just leave out the additional vanilla.

      Reply
  31. Louise says

    September 17, 2019 at 11:34 am

    Will replacing the regular Swerve in the cake with Swerve Brown change the texture of the cake? I only have Swerve Brown and I’m planning on making this today. Looks delicious! Thanks!

    Reply
    • Carolyn says

      September 17, 2019 at 12:12 pm

      No, should be fine.

      Reply
      • Louise says

        September 17, 2019 at 8:34 pm

        5 stars
        Thanks for your reply. This recipe is definitely a winner! My 4 year old had a piece after school and gobbled it up with many “mmmmmmm”s! The only complaint I have is that the pumpkin flavor didn’t come through as much as I would have liked. But, then again, that’s a good thing for those that aren’t huge pumpkin fans. I always loved sugar-loaded crumb cake with lots of topping, and this was just like the “real” thing. YUM.

        Reply
  32. Rebecca says

    September 21, 2019 at 1:58 pm

    Thanks for the recipe. It is cooking now. Though i did leave out the pumpkin pie spice from the cake because it is missing from the steps. Hopefully it isnt too bland! Could you update for next time? i always forget to go back and double check against the ingredients. 😊Thanks again!

    Reply
    • Carolyn says

      September 22, 2019 at 9:08 am

      Thanks for the heads up, I fixed it.

      Reply
  33. lisa says

    September 24, 2019 at 9:48 pm

    cupcakes?

    Reply
  34. Jo Lynn says

    September 25, 2019 at 9:30 am

    My husband and I both loved these pumpkin squares and agreed it’s our favorite recipe on your site. The only tweak we would make next time is to add more pumpkin pie spice to the topping and cake.

    Reply
  35. KIM Sanders says

    September 29, 2019 at 2:26 pm

    Does the leftovers need to be refrigerated?

    Reply
    • Carolyn says

      September 29, 2019 at 5:30 pm

      It’s fine on the counter for 2 or 3 days. Depends on how quickly you plan to eat it! 🙂

      Reply
  36. Kristin says

    October 3, 2019 at 7:07 pm

    5 stars
    MAKE THIS NOW!!!! I will make these every. single. week. Who doesn’t love crumb?! Even my nonketo (and VERY picky) husband LOVED THESE!!!!

    Reply
    • Carolyn says

      October 3, 2019 at 8:56 pm

      So glad to hear it!

      Reply
  37. Donna Houchins says

    October 6, 2019 at 5:13 pm

    5 stars
    Made this today and OMG! Simply fabulous and I will be repeating this for thanksgiving next month
    This was great with whipped cream too😋😋😋

    Reply
  38. Sheri Potasnik says

    October 7, 2019 at 6:14 am

    5 stars
    Once again, you’ve done it! This is a wonderful recipe! I made this a couple of days ago and it’s a huge hit between me and my husband. I am incredibly grateful for all your wonderful recipes that you share with everyone. Thank you thank you!

    Reply
    • Carolyn says

      October 7, 2019 at 8:38 am

      So glad you liked it!

      Reply
  39. Simone says

    October 7, 2019 at 1:25 pm

    Thanks Carolyn, I am going to make this now! Oh the joy you feel when you have all of the ingredients in the house!

    Reply
  40. Patty in Co says

    October 9, 2019 at 10:13 am

    Carolyn…this sounds absolutely divine…If I make it for a group of 25 ladies, should I double the recipe and use a 13×9 inch pan, or would you suggest dividing it out into 2 9X9 inch pans or a sheet cake pan?

    Reply
    • Carolyn says

      October 9, 2019 at 2:36 pm

      Well, if you do the math on a 9×13 pan, you will see it’s 117 square inches, whereas 2 9×9 pans are 162. That’s a big difference in your cake would be a lot thicker in the smaller pan, and thus hard to cook through. If you happen to have an 11×15 sheet pan with deeper sides, that’s 165 sq inches so it’s a better bet.

      Reply
      • Patty in CO says

        October 12, 2019 at 10:22 am

        For this 1st time making it, I just went out and got another 9X9 pan. I’ll just make 2 of them since I’m going to cut it up and serve it on a cake plate. I don’t want to experiment this time since I need it for a breakfast pot luck, but I am glad I asked…I didn’t think about the total square inches…I’ll have to remeber that tidbit of info for anything else I bake! If this tastes anything as yummy as your raspberry almond cake (which I make whenever I can get my hands on fresh raspberries) I know it will be a hit! Thank you so much for all your hard work…can’t wait till the new cook book comes out..I love the other two I have!

        Reply
        • Carolyn says

          October 12, 2019 at 1:18 pm

          Hi Patty… that tidbit is something I’ve tried to convey to readers for a while. And it’s in my new cookbook, along with TONS of other keto baking tips. The Ultimate Guide to Keto Baking comes out December 3rd and if you love to bake, I highly recommend it. https://amzn.to/2n0XQWf

          Reply
  41. AVERY says

    October 21, 2019 at 2:16 pm

    Can you use something else in place of protein powder?

    Reply
    • Carolyn says

      October 21, 2019 at 5:33 pm

      No, I am afraid not. Gluten is a protein and in its absence, a dry protein powder helps the baked goods rise properly and hold their shape.

      Reply
      • Tiffany says

        December 21, 2019 at 1:38 pm

        What about egg white powder?

        Reply
        • Carolyn says

          December 22, 2019 at 9:33 am

          That works in place of whey.

          Reply
  42. Cindy says

    October 29, 2019 at 5:38 am

    Will any type of protein power work?

    Reply
    • Carolyn says

      October 29, 2019 at 6:28 am

      Whey and egg white, but not collagen. It makes baked goods gummy.

      Reply
  43. Laura says

    October 29, 2019 at 11:21 am

    Hello! This is currently in the oven right now. But I wanted to just quick stop by and say the recipe in the topping part says pumpkin pie spice in the ingredient listing but when you read the directions it says cinnamon. I added pumpkin pie spice but I wasnt sure if it was supposed to be cinnamon or PPS

    Cant wait to eat this! Thanks for the awesome recipes!

    Reply
    • Carolyn says

      October 29, 2019 at 4:49 pm

      Sorry, it’s supposed to be pp spice in both. 🙂

      Reply
  44. H. Sparks says

    October 30, 2019 at 4:19 pm

    4 stars
    Have made these twice & they taste wondetful but having issues with the squares falling apart. I’m letting it cool completely before cutting and removing from the pan…what can I do to prevent this?

    Reply
    • Carolyn says

      October 30, 2019 at 5:26 pm

      I would need to know exactly what brands of ingredients you are using. I think that might be the issue, one of the ingredients being a bit off. Coconut flour is hard because it varies so much, brand to brand.

      Reply
  45. Mia says

    November 14, 2019 at 10:27 pm

    I only have the truvia brown sugar blend would that be okay to use?

    Reply
    • Carolyn says

      November 15, 2019 at 7:52 am

      I’m not really sure what’s in it but I think it should be fine. Check how sweet it is supposed to be compared to sugar.

      Reply
      • Mia says

        November 16, 2019 at 1:16 pm

        5 stars
        I went ahead and made this with the truvia brown sugar for the crumb topping, soooo good. I added chocolate chips to the cake filling and more on top when serving. I needed to cook it a little longer but I will make again! Thank you.

        Reply
        • Carolyn says

          November 16, 2019 at 1:31 pm

          Wonderful!

          Reply
  46. Tara says

    November 16, 2019 at 4:01 pm

    Can you use pea protein?

    Reply
    • Carolyn says

      November 16, 2019 at 5:27 pm

      Probably.

      Reply
  47. Christina Lemelin says

    November 18, 2019 at 6:50 pm

    5 stars
    FIRST KETO DESSERT A SUCCESS! Couple of questions though. Little Bit did not care for the “carrot-like” texture 😉 Do I simply use all almond flour next time? Also, would love more pumpkin taste but unsure how to add more pumpkin without throwing off ratios and baking time. Lastly, if one were a purest and wanted to make as low sugar, what would you recommend for sugar quantitity? Thanks!

    Reply
    • Carolyn says

      November 18, 2019 at 11:20 pm

      Not at all sure what you mean by “carrot like” texture. What brands of flour are you using?

      Reply
      • Christina Lemelin says

        November 20, 2019 at 7:00 pm

        Shoot- ha ha haaaa… just looked at both of my bags, and I’m certain she’s referring to coconut texture of Bob’s Red Mill, “Fine” Macaroon Coconut, which as we all know, IS NOT flour at all. Yep, in my rushy rush, I read “fine”, grabbed and la voila. Suffice to say, maybe this will bring some other VERY beginner bakers some laughter as I’m convinced I must learn everything the hard way. And to top matters off, I just baked your pumpkin cupcakes with said exact flour so we shall see…

        Reply
        • Carolyn says

          November 20, 2019 at 10:05 pm

          Aha, good to find the culprit.

          Reply
  48. Dawnj says

    April 9, 2020 at 7:51 pm

    5 stars
    Made this pumpkin crumb cake today and it reminds me of an old fashioned REAL crumb cake. I am so happy, I thought I may never taste one this heavenly again. We just finished eating your “Death by Chocolate Cheesecake” which is aptly named. OMGosh it was the best texture, loved the chocolate crust—ALL of it was just exceptional! Thank you (for both)!

    Reply
  49. Rachel says

    April 13, 2020 at 1:42 pm

    Can this be made with egg substitutes? Has anyone tried & has it turn out okay? We have egg allergies here. Thanks!

    Reply
    • Carolyn says

      April 13, 2020 at 4:26 pm

      I can’t honestly say… give it a go and at the very least, you will have tasty pumpkin-flavored crumbs!

      Reply
  50. Jill says

    September 4, 2020 at 10:10 am

    Can’t wait to try. What’s the net carbs?

    Reply
    • Carolyn says

      September 5, 2020 at 11:36 am

      Just take the carbs and subtract the fibre.

      Reply
  51. Andrea says

    September 22, 2020 at 4:17 pm

    5 stars
    This was fabulous and so fun to make on this first day of Fall, even though it’s a nice 80 degrees in Colorado Springs today!
    I made the recipe exactly as written and it was perfect. Mine didn’t come out quite as orange as yours but still pretty to look at! This is definitely a keeper.

    Reply
  52. Cindy C. says

    September 25, 2020 at 4:06 pm

    5 stars
    I made this for brunch with a friend today and it was amazing! I skipped the protein powder as I didn’t have it. This was my first Fall bake and it did not disappoint.

    Reply
  53. Elaine says

    September 30, 2020 at 8:01 pm

    5 stars
    So scrumptious!! After it was cooled enough to eat, I cut half of it into pieces and froze the other half, sealed in my Food Saver. Had a piece this morning with my pumpkin coffee…..Perfect way to start the day! Thank you for all your delicious recipes. My sister gifted me with your Keto Baking Cookbook, and I’ve spent hours going through it…..it’s like looking through the “Wish Book” we used to get before Christmas. So many wonderful things to pick from!!

    Reply
    • Carolyn says

      October 1, 2020 at 8:22 am

      So glad you enjoyed it!

      Reply
  54. Melanie says

    October 18, 2020 at 1:47 pm

    5 stars
    This was really tasty. I am not following a keto diet but I am a weight loss surgery patient and therefore try to stay low carb/sugar. This was my first experience with low carb baking. I made a few changes for what I had on hand: used Lakanto monkfruit/erythritol blend for the sweetener (1:1) and used 1 scoop (7g) Genepro protein powder. I halved the topping amount but doubled the spice and increased the spice in the batter to 1 tsp. And I didn’t have a 9″ square so I used an 8″ springform. It didn’t rise much and was maybe underdone in the center at 35 minutes but still really good, for me and my BF who hasn’t had his guts rearranged 🙂 Thanks for making my first low carb bake a success!

    Reply
  55. Alisa says

    October 31, 2020 at 8:34 pm

    I love pumpkin spice but despise the texture of pumpkin pie and this is an AMAZING alternative to get all the flavors. It would be easy to overeat this so I’m glad it can be frozen. Thank you for this luscious treat!

    Reply
  56. Jen says

    November 2, 2020 at 7:18 am

    I love your recipes and I have tried a few but I live in the UK and love trying new keto recipes but unfortunately I weigh in grams and so a lot of the time my recipes don’t always turn out great.. It would be great to have measurements in grams as well as cups..

    Reply
    • Carolyn says

      November 3, 2020 at 11:17 am

      Many of the recipes do have a metric conversion option.

      Reply
  57. Katie says

    November 15, 2020 at 2:22 pm

    Hello, how much do you think you’d increase the baking time for an 8×8 pan?

    Reply
    • Carolyn says

      November 15, 2020 at 6:03 pm

      You will just need to watch it carefully.

      Reply
  58. Rhonda Sherlock says

    November 26, 2020 at 6:51 pm

    5 stars
    This is delicious!!

    Reply

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