This decadent Keto Pumpkin Cake has sweet pumpkin custard base and a crunchy pecan topping. It’s so deliciously gooey and rich, it’s destined to become a holiday favorite! This post is sponsored by Swerve Sweetener.
As far as I am concerned, the minute the calendar turns to September, I have free license to go pumpkin spice crazy. I am allowed to make as many keto pumpkin recipes as I can possibly dream up. And you can’t stop me!
Nor would you want to. Because holy smokes, is this Keto Pumpkin Crunch Cake ever delicious. It has a creamy pumpkin pie base with a rich layer of vanilla cake and crunchy pecans.
In reality, it’s a mashup of cake and pie. It’s also what is known as a dump cake. But who really cares what you call it when it’s this flippin’ good?
You’re going to love this recipe!
This is a must-make keto cake recipe for fall. And it’s super easy to make, too.
The conventional pumpkin crunch cake takes a box of vanilla cake mix, so I substituted the Swerve Yellow Cake Mix instead. I love this mix and I keep it on hand when I need a quick and easy keto dessert. It worked perfectly and created a lovely, crusty top layer, just like the real deal.
I also used some Swerve Brown in the top layer, to help the pecans caramelize and become more crunchy. Hence the Pumpkin Crunch Cake moniker!
This delicious cake has only 3.7g net carbs per serving. And you can make it a day or two before you need to serve and simply warm it in the oven. The top stays crunchy the whole time.
You definitely need to add this one to your list of Keto Thanksgiving Recipes.
Ingredients you need
- Pumpkin puree: This recipe uses almost a full can of pumpkin puree. Make sure it’s plain puree and not pumpkin pie filling, which has added sugar. If you want to use homemade puree, make sure it’s not too thin.
- Eggs: The bottom layer is similar to the filling of a pumpkin pie, so eggs are required to make the custard set properly.
- Swerve Sweetener: You will need Granular for the filling and Swerve Brown for the topping. If you prefer to purchase just one, you can use Swerve Brown for both the filling and topping.
- Heavy whipping cream: The original Pumpkin Crunch Cake takes evaporated milk, but heavy whipping cream works well.
- Pumpkin pie spice: This is a classic mix of cinnamon, ginger, nutmeg, and cloves.
- Swerve Yellow Cake Mix: This is a great low carb cake mix to have around and useful in other recipes as well. But if you can’t access it, I have put a homemade alternative in the recipe notes.
- Pecans: Use finely chopped pecans, as it makes it easier to cut nice slices of cake.
- Butter: Pouring melted butter over the top of the cake mix and pecans helps make it crunchy. Use unsalted butter for this recipe.
- Pantry staples: Vanilla extract, salt.
Step by step directions
1. Prepare the pumpkin filling: Whisk together the pumpkin, eggs, granular sweetener, whipped cream, pumpkin pie spice, and salt until smooth. Whisk in half a cup of the cake mix until well combined.
2. Sprinkle the cake mix: Pour the pumpkin mixture into a 9×13 inch baking dish and sprinkle the remaining cake mix evenly over the surface.
3. Add the pecans: Toss the chopped pecans with the Swerve Brown and sprinkle evenly over the cake mix.
4. Drizzle with butter: Drizzle the melted butter evenly over the whole thing and bake until golden brown.
Expert Tips and FAQ
Do note that the bottom of this cake is not really like cake at all, but more like a pumpkin custard. It’s supposed to be like that! But adding a little of the cake mix to the filling helps it be firm enough to cut into slices.
You can serve this Keto Pumpkin Crunch Cake while it’s still warm, in which case you will need to spoon it out like pudding. Or you can let it cool completely and cut it into nice squares.
DIY Cake Mix: In case you don’t have access to the Swerve Cake Mix, you can make a little homemade version. Mix together 2 cups of almond flour, ½ cup Swerve Granular, 2 tablespoons coconut flour, 2 teaspoons baking powder, ¼ teaspoon salt.
Yes, this keto pumpkin cake should be refrigerated once it has cooled completely. The filling is custard-based, just like pumpkin pie, and can spoil easily on the counter. If you wish to serve it warm, you can simply re-warm it gently in the oven or microwave.
The conventional version of this cake has 36g of carbs in one serving. However, Keto Pumpkin Crunch Cake has only 6.9g of carbs and 3.2g of fiber, so it has 3.7g net carbs.
You should be able to sub coconut cream in for the whipping cream and coconut oil for the butter. I am not sure how well the topping will crisp up with this substitution but it should still be delicious. Ghee would also work well.
More delicious holiday desserts
- Sugar Free Pecan Pie
- Cranberry Pecan Magic Bars
- Pumpkin Gooey Butter Cake
- Dulce de Leche Cheesecake
- Keto Cranberry Bliss Bars
Keto Pumpkin Crunch Cake
Ingredients
- 1 ½ cups pumpkin puree
- 3 large eggs room temperature
- ⅔ cup Swerve Granular
- ½ cup heavy whipping cream
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 box Swerve Yellow Cake Mix divided
- 1 cup chopped pecans
- ⅓ cup Swerve Brown
- ½ cup butter melted
Instructions
- Preheat the oven to 350ºF and grease a 9×13 inch glass or ceramic baking pan.
- In a large bowl, whisk together the pumpkin, eggs, sweetener, whipping cream, pumpkin spice, and salt. Measure out ½ cup of the cake mix and whisk into the pumpkin mixture until smooth.
- Pour into the prepared baking pan, then sprinkle the remaining cake mix evenly overtop.
- In a small bowl, whisk the pecans with the Swerve Brown. Sprinkle this evenly over the cake mix, then drizzle the melted butter evenly over the pecans.
- Bake 45 to 55 minutes, until the top is just firm to the touch and a rich, deep brown. It will still be very soft underneath.
- Remove and let cool to room temperature. You can also eat it warm, or chill it in the refrigerator to firm it up.
Notes
Susan G says
This cake is delicious! I will definitely be making this again!
Mark says
As a Type 1 diabetic, I find holidays very difficult to be good when surrounded by so many sweets a lot of which I cook. Found this recipe and remembered having something like this as a kid. Fixed it today and it was better than I had imagined. My only modification was to add a pecan flour crust at the bottom. Excellent recipe and easy to boot!
Linda says
Love it! I used a 15 oz can of pumpkin, 5 eggs, 1/2brown and 1/2 white sweetener, and I used the diy cake option. Great
Nedra says
Carolyn, made this last night and had to taste test when it cooled down. Delish! Even better today!! Sidenote: I couldn’t find pumpkin pie spice two days before Thanksgiving but, did find the extract. Used two Tablespoons and turned out great!! This is a keeper!!
Leigh says
Ok to bake in disposable pan?
Carolyn says
I honestly can’t say, I don’t use them. Worth a try!
Gay Hartfiel says
We made this today -3days before Thanksgiving. I told my husband we’d have it instead of pie. His response: “It will be gone by Thanksgiving!” We both love it!
Carolyn says
Yay!!!
Rebecca says
Carolyn has the best pumpkin collection for all year around! I appreciate all the details and hints.
Sarah Gruber says
Any chance you could freeze this after baking?
Carolyn says
I can’t see why not!
Teri says
This is just like a dessert we make every holiday, only this fits in my way of eating! So delicious. Thank you!
Sara Harper says
This is a delicious dessert. It’s like pumpkin pie on the bottom and pecan pie on top. It tastes even better after a couple of days in the fridge.