Keto Pumpkin Crumb Cake is a delicious fall treat. It features a tender low carb pumpkin cake with a delicious brown “sugar” crumb topping. It’s perfect for brunch or dessert!
Hooray, it’s pumpkin spice 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 Keto Pumpkin Crumb Cake.
I have so many fantastic pumpkin spice recipes, and every year I create a few more. I can’t help myself, there are just so many delicious keto friendly ways to enjoy it. Like Keto Pumpkin Muffins with a cream cheese center. And don’t forget about keto pumpkin pancakes, a welcome addition to any fall breakfast table.
But this pumpkin coffee cake is truly something special. It’s beloved among so many of my readers, and with good reason. Get your forks ready because you are going to love it!
Tender pumpkin cake recipe
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 absolutely delectable.
I came up with an amazing keto version for The Ultimate Guide to Keto Baking, and I was delighted with how well the topping came out. I replicated classic crumb cake almost perfectly. And my tastebuds did the happy dance.
I loved it so much, I knew I had to find a way to feature it again. What better way than to turn it into a Keto Pumpkin Crumb Cake?
Reader Reviews
“MAKE THIS NOW!!!! I will make these every. single. week. Who doesn’t love crumb?! Even my nonketo (and VERY picky) husband LOVED THESE!!!!” — Kristin
“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.” — Kris
“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!” — Sheri P.
Ingredients You Need
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- Almond and coconut flour: Both the cake and the topping contain almond flour and coconut flour. The combination of these flours provides the best consistency. You may be able to use all almond flour, but you would need quite a bit more of it. And the carb count would be higher.
- Sweeteners: I used Swerve Sweetener for each component of this recipe, but you can use other brands if you prefer. The topping is best with a brown sugar replacement, and the vanilla drizzle really needs a confectioner’s style powdered sweetener.
- Protein powder: Protein powder helps the cake rise in the absence of gluten, so don’t skip it. You can use whey protein or egg white protein powder. But collagen is not a great option as it tends to make the cake gummy.
- Pumpkin puree: Pumpkin puree can differ brand to brand. Some are thick and some are quite watery. The thicker the better for a pumpkin crumb cake like this. If yours is watery, try adding another tablespoon or two of coconut flour to offset the moisture content.
- Pumpkin pie spice: I usually use pre-made spice but you can also make your own with ginger, cinnamon, nutmeg, and cloves.
- Butter: I use butter in the cake and the crumb topping. You could substitute with coconut oil for the cake, but the crumb topping turns out so much better (and tastier) with butter.
- Heavy cream: This forms the drizzle along with some powdered sweetener.
- Kitchen staples: Eggs, baking powder, vanilla extract, and salt.
Step by Step Directions
1. Prepare the crumb topping: In a medium bowl, combine the almond flour, coconut flour, sweetener, pumpkin pie spice, and salt. Stir in the butter until well combined. It will be like a thick batter. Set aside.
2. Make the cake batter: 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. Assemble the cake: Spread the batter in a greased 9×9 inch metal baking pan and smooth the top. Crumble the topping mixture with your fingers into pea size pieces and sprinkle evenly overtop the cake batter.
4. Bake the cake: Bake at 325ºF for 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. Let cool completely in the pan.
5. Make the drizzle: Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.
Expert Tips
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 really makes it.
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.
Testing the cake for doneness: For most of my keto cake recipes, I tell you to bake until the top is firm to the touch. That 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.
Recipe FAQs
Pumpkin is relatively low carb in moderation. I wouldn’t recommend consuming any more than a quarter cup of puree in one sitting. That would contain about 5g of carbs and 1.5g of fiber.
But most keto pumpkin recipes make multiple servings so the amount of pumpkin is minimal and adds very few carbs.
This Keto Pumpkin Crumb Cake has 6.6g of carbs and 3.3g of fiber per serving. That comes to 3.3g net carbs per slice.
Store this cake in a covered container on the counter for up to 3 days, or in the fridge for up to a week. You can also freeze it for several months.
More delicious recipes you will enjoy.
- Keto Coffee Cake Muffins
- Keto Peach Cobbler Bars
- Easy Keto Pumpkin Cheesecake
- Cranberry Upside Down Cake
- Keto Pecan Pie Muffins
Keto Pumpkin Crumb Cake
Ingredients
Crumb Topping:
- 1 cup (110 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 cup (91 g) Swerve Brown
- 1/2 tsp (0.5 tsp) pumpkin pie spice
- 1/2 cup (113.5 g) butter, melted
- 1/4 tsp (0.25 tsp) salt
Pumpkin Cake:
- 1 cup (110 g) almond flour
- 1/2 cup (91 g) Swerve Sweetener
- 1/3 cup (40 g) coconut flour
- 1/4 cup (30 g) unflavored whey protein powder, (can also use egg white protein powder)
- 2 tsp baking powder
- 3/4 tsp (0.75 tsp) pumpkin pie spice
- 1/4 tsp (0.25 tsp) salt
- 1/2 cup (122.5 g) pumpkin puree
- 1/4 cup (59.15 ml) butter, melted
- 2 large eggs
- 1/2 tsp (0.5 tsp) vanilla extract
Drizzle (optional):
- 1/4 cup (45.5 g) Swerve Confectioners
- 2 tbsp (2.03 tbsp) heavy cream
- 1/4 tsp (0.25 tsp) vanilla extract
Instructions
Crumb Topping
- In a medium bowl, combine the almond flour, coconut flour, sweetener, pumpkin pie spice, and salt. Stir in the butter until well combined. It will be like a thick batter. Set aside
Pumpkin Cake
- Preheat the oven to 325ºF and grease a 9×9 inch square metal baking pan.
- 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.
- 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.
Drizzle
- Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.
Notes
Nutrition
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Wonderful tasty cake! Can’t wait to share it with friends. Thanks again!
We really loved it. Will be making it again this fall for sure!
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.
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.
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! ☺️
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? 🙂
Add 1 tsp of molasses.
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.)
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?
Loving this low carb pumpkin cake!
I made this with almond flour and it turned out amazing! Thanks for the great recipe!
Loved this recipe. A perfect way to get my pumpkin fix!
OH wow, this looks incredible!! I can’t wait to try it!
I love your recipes. Somehow I didn’t see the nutritional values anywhere in this recipe. Could you tell me the net carbs please??
The recipe card had issues this morning and they weren’t there. They should be back now!
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.
Sounds like a perfect plan!
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!
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.
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!
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.
This is our new family favorite! The texture is perfect and you’d never know it was low carb. Thanks Carolyn!
So glad you liked it!
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!
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
Check the blog post under How Too… I tell you how much to sub more almond flour.
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.”
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.
I would try oat fiber (not flour) in the same quantity as coconut flour
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.
So glad you like it!
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. )
I’m totally a pumpkin spice enabler! 😉
INDEED!! Lol. =))
Hi there, wondering what whey powder you use? Did not see a amazon link to that.
This is the one I really like: https://amzn.to/35u8c37
I don’t have egg white protiens… But I do have collegen peptides. Would this work as a substitute?
No collagen protein makes baked goods gummy and hard to cook through. You can use whey protein, though.
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.
This one would freeze well without the glaze.
I was wondering the same thing as Kathy! Looking forward to the response as I can’t wait to make this recipe.
This one would freeze well without the glaze.
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!
This one would freeze well without the glaze.
Not quite sure how it would work as muffins. It’s not a lot of cake batter.
How would you heat it after being frozen? What temp?
Just thaw it at room temperature.
Trying it in muffins. I will let you know! I wonder how many minutes in the airfryer?