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    Home » Keto Cakes » Keto Pumpkin Crunch Cake

    Published: Sep 18, 2022 by Carolyn

    Keto Pumpkin Crunch Cake

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

    15.7K shares
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    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.

    Close up shot of Keto Pumpkin Crunch Cake on a white plate.

    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?

    A pan of Keto Pumpkin Crunch Cake with a piece of it on a spatula.

    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

    The ingredients for Keto Pumpkin Crunch Cake.
    • 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

    A collage of four images showing how to make Keto Pumpkin Crunch Cake.

    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.

    Spooning whipped cream over Keto Pumpkin Crunch Cake.

    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.

    Keto Pumpkin Crunch Cake on a white plate with pumpkins in the background.
    Does pumpkin cake need to be refrigerated?

    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.

    How many carbs are in pumpkin crunch cake?

    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.

    Can you make this dairy-free?

    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 on a white plate with pumpkins in the background.

    Keto Pumpkin Crunch Cake

    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!
    5 from 49 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto pumpkin cake
    Prep Time: 20 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 18 servings
    Calories: 214kcal

    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
    US Customary – Metric

    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

    DIY CAKE MIX: Mix together 2 cups of almond flour, ½ cup Swerve Granular, 2 tablespoons coconut flour, 2 teaspoons baking powder, ¼ teaspoon salt.
    Storage Instructions: Store the cake, tightly covered, in the fridge for up to 5 days. It can also be frozen for several months. 
    Nutrition Facts
    Keto Pumpkin Crunch Cake
    Amount Per Serving (1 serving = 1/18th of cake)
    Calories 214 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Carbohydrates 6.9g2%
    Fiber 3.2g13%
    Protein 5.1g10%
    * Percent Daily Values are based on a 2000 calorie diet.

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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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      Recipe Rating




    1. Susan G says

      November 24, 2023 at 9:35 pm

      5 stars
      This cake is delicious! I will definitely be making this again!

      Reply
    2. Mark says

      November 22, 2023 at 9:18 pm

      5 stars
      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!

      Reply
    3. Linda says

      November 22, 2023 at 7:51 pm

      5 stars
      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

      Reply
    4. Nedra says

      November 22, 2023 at 1:13 pm

      5 stars
      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!!

      Reply
    5. Leigh says

      November 22, 2023 at 10:13 am

      Ok to bake in disposable pan?

      Reply
      • Carolyn says

        November 22, 2023 at 6:46 pm

        I honestly can’t say, I don’t use them. Worth a try!

        Reply
    6. Gay Hartfiel says

      November 20, 2023 at 11:28 pm

      5 stars
      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!

      Reply
      • Carolyn says

        November 21, 2023 at 9:58 am

        Yay!!!

        Reply
    7. Rebecca says

      November 15, 2023 at 3:47 pm

      Carolyn has the best pumpkin collection for all year around! I appreciate all the details and hints.

      Reply
    8. Sarah Gruber says

      November 14, 2023 at 3:59 pm

      Any chance you could freeze this after baking?

      Reply
      • Carolyn says

        November 14, 2023 at 4:04 pm

        I can’t see why not!

        Reply
    9. Teri says

      November 05, 2023 at 10:25 pm

      5 stars
      This is just like a dessert we make every holiday, only this fits in my way of eating! So delicious. Thank you!

      Reply
    10. Sara Harper says

      November 03, 2023 at 7:32 pm

      5 stars
      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.

      Reply
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