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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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?
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.
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!
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
Thanks Carolyn, I am going to make this now! Oh the joy you feel when you have all of the ingredients in the house!
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!
So glad you liked it!
Made this today and OMG! Simply fabulous and I will be repeating this for thanksgiving next month
This was great with whipped cream too????????????
MAKE THIS NOW!!!! I will make these every. single. week. Who doesn’t love crumb?! Even my nonketo (and VERY picky) husband LOVED THESE!!!!
So glad to hear it!
Does the leftovers need to be refrigerated?
It’s fine on the counter for 2 or 3 days. Depends on how quickly you plan to eat it! 🙂
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.
cupcakes?
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!
Thanks for the heads up, I fixed it.
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!
No, should be fine.
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.
I always have vanilla Whey protein powder on hand – think I can sub it in w/o issue?
Sure, just leave out the additional vanilla.
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. ????
I think coconut oil could work just fine.
Can whey protein isolate be used instead of egg white protein?
That should work fine.
What is the sodium content please…
You will need to calculate that yourself.
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.
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!
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!
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.
This is me with the no bake peanut butter bars ????
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
I don’t have a specific brand but I have used this one several times: https://amzn.to/314XXiF
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?