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, 1/2 cup Swerve Granular, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 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 1/2 cups (367.5 g) pumpkin puree
- 3 large eggs, room temperature
- 2/3 cup (121.33 g) Swerve Granular
- 1/2 cup (119 g) heavy whipping cream
- 2 tsp pumpkin pie spice
- 1/4 tsp (0.25 tsp) salt
- 1 box Swerve Yellow Cake Mix, divided
- 1 cup (109 g) chopped pecans
- 1/3 cup (60.67 g) Swerve Brown
- 1/2 cup (113.5 g) 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 1/2 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
Nutrition
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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I entered this in MyFitness Pal and got 27 carbs per serving!
That’s because it’s counting the erythritol, which you need to subtract for an accurate carb count. I am very clear about how I calculate my nutritional information in the disclaimer on each blog post.
Thank you! By the way it turned out wonderfully!
I am making the pumpkin crunch cake and when it called for putting sweetener in the egg pumpkin mixture I put the granular and the brown sugar in. Not realizing the brown sugar was for the pecans. So, will this mess up the cake or will it just be sweeter?
It will just be sweeter.
Is there a recipe substitute for the yellow cake, we don’t have that in Australia
Please read the blog post.
I made this today and it smells fabulous in my house. it tastes great although I would definitely cook it less. I used the least amount of time and it is almost too done.
This is sooo good like pumpkin pie and cake mixed into one so hard to not eat a ton of it.
Thank you so much for sharing your talent!
This was fantastic, easy and delicious. Even my non keto eaters loved it. It has become a family favourite.
Thank you again, Carolyn. I made this for Thanksgiving, and it was KILLER GOOD. One question in retrospect, though. Am I supposed to pack down the brown sugar Swerve when I measure it as I would brown sugar ??? I did, and it didn’t seem too sweet. Used a little more than 1 cup of chopped pecans in the topping. I was wonderful, especially topped with stabilized cinnamon whipped cream on top ! Susan
Fantastic!! Doubled the pecan topping – will make again and again. Thank you!
I made the pumpkin crunch cake for thanksgiving. Yum and LEGAL!! Yay
Thank you so much
Pantry Staples list vanilla extract and panic set in because I didn’t use any in this recipe. I reread the recipe and didn’t see it listed there. Was it supposed to be? It’s in the oven as I type so it’s too late now. 🙂 I can read something several times and see different things, so I guess it’s just one of those things.
I have everything except a glass or ceramic baking dish. Will that really make a huge difference?
Since it’s a custard based filling, I worry it won’t do as well in metal.
I have made this in a foil pan and it came out just fine.
Very delicious! My FIRST attempt at any pumpkin keto treat, and I think I chose a good one, Carolyn, this is really yummy!
I love the combination of the creamy custard bottom and the crunchy top. Once refrigerated, this really tastes and cuts like a “bar” and that’s how I ate most of it. The cake mix sort of stabilizes everything and sort of creates a satisfying firm “cookie” layer.
In case it helps someone: I made as written with two substitutions and one addition, which went well:
1) I used Sukrin Gold Brown Sugar Substitute (instead of Swerve Brown) with the Pecans on top.
2) I used the Duncan Hines Vanilla cake mix box instead of Swerve brand.
3) I added 1 tsp of vanilla to the pumpkin custard.
I loved the sweetness level, but my husband thought it was a bit too much, so I will try to cut down the sugar topping by 10% next time to see if that helps him out.
One area of difficulty was the bake time. Luckily, I’m already tuned into the fact that keto baked goods can often burn more quickly and so can pecans. Mine looked quite burnt around the edges, but actually still tasted really great. (Relieved!) I got it just in time. Maybe 35 minutes in the oven. I did use 13 x 9 glass pan and I do use a thermometer placed in the oven. Used lower than middle shelf, because of the pecans. The Duncan Hines cake mix is 10.6 oz vs Swerve’s @ 11.4…not sure if that could be why mine was so done.
Carolyn…do you think this could be covered lightly with foil about 1/2 way to prevent over-browning…or would that hurt the crunch topping? When I checked mine at 25 minutes, it was nearly dark enough on top, but wasn’t done yet In the center. I had mine placed one wrung below center.
Thank you, Happy Thanksgiving, I’m so grateful for you. Hoping to find some USA pans on Black Friday.
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.
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.
I almost always do, when it calls for a very specific product…
My non- keto husband loves this! He couldn’t get enough! Lol, neither could I.
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.