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
Cathy says
This just came out of the oven and I could not resist sticking a knife in the corner for a tiny taste. It looks like it will be great when it has cooled down enough, I can’t wait. I have looked at this all week wanting to finally make it since I was able to get all the ingredients here. I did do the DIY cake, thanks for that. I’m in the middle of no where, so that was really great for me.
Linda Howell says
The DIY cake mix was brilliant! Thank you. I do support Swerve products but in this time of high prices, this helps. You are such a baking genius. Please include other DIY ideas in the future.
Carolyn says
I almost always do, when it calls for a very specific product…
Linda Howell says
My non- keto husband loves this! He couldn’t get enough! Lol, neither could I.
Renee says
Trust the process. It seems like it will be dry when you assemble it, but everything absorbs in the cooking process and the result is a lovely, moist pumpkin cake with a satisfying crunchy topping. Delicious!
I used the cake mix substitution.
Sylvia says
This was a HIT at a dinner party I went to last night!!! I didn’t know the person hosting was Type 2 Diabetic and doesn’t eat sweets and she was SO EXCITED to be able to have dessert with us!!! I didn’t have the Swerve Cake Mix so used the substitution and everything came out perfectly. Brought my homemade keto whip cream in a whip cream dispenser and again, all was a HIT!
Karen P says
This was delish! I baked it for 45 minutes, and it got pretty dark on top as another reviewer commented, so next time I’ll keep a closer eye on it and tent it with foil after it gets brown. Also, the nuts didn’t stay crunchy on top, but maybe I chopped them too small. Regardless, it was delish! I was doing a test run before Thanksgiving, and I’m glad I did. Next time I’ll make the above changes. Thanks so much for an amazing recipe!
Carolyn says
That’s a good idea!
Amanda Tallent says
I made this to take to a family party – no one had any idea it was a keto recipe if I didn’t tell them. It was delicious and the pan emptied very quickly! Will definitely be making again for Thanksgiving dinner
LouiseT says
I was reading comments as my cake bakes. Someone mentioned vanilla. I don’t see that ingredient listed.
Carolyn says
It isn’t… but you can certainly add a little to the filling. 1 teaspoon or so.
Missy says
Could maple extract be subbed for the vanilla? I don’t want to overpower the flavoring but am very fond of maple in the fall. I plan to serve with salted maple ice cream.
Thank you so much for building and sharing your recipes. I use them constantly and they have brought food fun without sugar infused worries for my diabetics. I love that the whole family loves the recipes so we no longer have the diabetics desserts vs the regular desserts or avoid family favorites to avoid the sugar complications. Everyone eats the same and it has helped everyone enjoy family meals and each other!
Carolyn says
Sure, sounds delicious to me!
Erma Jones says
I made this yesterday and my family and I absolutely loved it! So easy to make and and delicious to eat. We paired it with a little Rebel vanilla caramel ice cream – so good! Thanks for the recipe, Carolyn! Appreciate all your work in the low carb community ????
Debbie says
I just made this recipe and my recipe it looks nothing like the photo. We have not tried it and I left it in for 45 minutes trusting that it would be the correct time as you stated. It got much darker on the top than the picture shows. I find that in these keto recipes the photo never looks the same as the finished product. I only hope it taste as good as everybody is saying it does I’m very disappointed that it looks nothing like your picture.
Carolyn says
Hi Debbie. When baking something new, you should never ever just walk away and not check on it. It’s the golden rule of baking, even regular baking. Because I can’t account for your particular oven, and how it differs. Sounds like it might run hot. You may be disappointed but I assure you that my photos are legit and the real deal. I bake them myself and I take all the photos myself. I don’t fake anything.
Debbie says
Hello again. I posted the comment to you about my product coming out a lot darker after baking for 45 minutes. My husband actually loves it. I wasn’t implying that you fake any of your pictures that you print I’ve only seen this one and I apologize if you took it that way. I never walk away from my baking I’ve been baking for over 30 years it’s just in my journey through baking in this fashion it seems that a lot of the products that I’m trying seem to get dark quickly. I don’t know if it’s because of what you put in them instead of say sugar and regular flour or I have no other explanation for it I haven’t had any other problems in my years of baking. Knowing this and going forward I’ll keep a better eye on my baked products as they’re getting done. Again I apologize if I came across mean I’m not that kind of person I appreciate your recipe and as I said my husband absolutely loves it thank you again.
Carolyn says
Thanks for checking back in. Sorry, I have had people accuse me of faking my photos, which I never ever do. But I am glad it worked out and I am glad you know not to walk away during baking! It’s one of the toughest factors, since I cannot account for other people’s ovens vs mine.
Sandy says
Do you think I could halve the ingredients and bake in a 8 x 8 pan?
Carolyn says
Yes, that should work!
Denise C. says
Oh goodness, Keto desserts have come a long way!
This was soooo good. If you refrigerate it, it’s like a crust-less pumpkin pie with streusel topping. The warm version, while good, was a little mushy for my taste, but that didn’t stop me from devouring it!????
I made a couple of adjustments such as adding a splash of vanilla, little extra pumpkin spice (we like a lot of spice), and slow roasted sea salted pecans.
Can’t wait to try more of your recipes!
Deb says
Eggs were not in instructions, so I missed that step. But I’m re-doing, as all of your recipes are DEVINE.
Carolyn says
I am so sorry. I’ve corrected the recipe now.
Karen Kosel says
thank you for posting the alternative recipe for the cake mix. I will try this recipe. but probably wouldn’t order the cake mix.
Barbara says
Can I freeze this? How long will it stay fresh in the fridge? Thank you!
Carolyn says
Just added that info!
Natalie says
Could I use the keto Duncan Hines cake mix
Carolyn says
How many ounces is it? The swerve one is 11.5 or something so as long as it’s the same in basic weight, it should work.
Sarah says
I used the Duncan Hines keto yellow cake mix and everything turned out great. This is a truly delicious recipe. Most baked keto desserts are just awful but I’m adding this one to the Thanksgiving playlist. So. Good.
Ida says
Thank you for trying the Duncan Hines mix- I really like their cake and brownie mixes.
Roberta Reznik says
This looks amazing and I will be making it asap. One small note: the instructions omitt the addition of the eggs.
I love your recipes and make most of them with zero complaints. Its all good! Thank you
Carolyn says
Thanks for the heads up!!!
Diane says
I don’t see the eggs in the instructions?
Carolyn says
Fixed it!
Lorraine says
As a diabetic, I would like to see the sugar contents in the Nutritional facts if that is possible. I would really appreciate it and so would other diabetic people. I thank you very much for your recipes, they are very tasty, I try a lot of your recipes. Thank you
Carolyn says
Hi Lorraine, given that I am a diabetic myself, I am already providing you with the most important number… carbs. Any sugars will only be a VERY small part of that, because I don’t use added sugars at all. But carbs are what translate to blood sugars.