Keto Pumpkin Cake with a Crunchy Streusel Topping
Just because you eat keto doesn’t mean you have to feel left when all things pumpkin spice is everywhere you look! This scrumptious low carb Keto Pumpkin Cake is absolutely amazing with its crunchy streusel topping. Kids love it; grown-ups love it! This keto dessert is a treat that may become a new fall tradition.
Keto Pumpkin Cake with a Crunchy Pecan Streusel Topping
I absolutely love all things that go along with pumpkin…cooler weather, hayrides, vibrant colored leaves, and crackling bonfires. Imagine spending an evening snuggled in front of the fireplace while eating this delicious sugar-free, low carb Keto Pumpkin Cake. It’s easy to make…a bit of mixing and stirring and pop it in the oven. You’ll soon have a house smelling of sweet autumn spices. This pumpkin cake may even take the place of your low carb pumpkin pie at Thanksgiving.
This keto recipe is based off my keto pumpkin bread recipe with a cream cheese layer topped with a pecan streusel topping. Since my family loved the pumpkin bread, I decided a streusel-topped Keto Pumpkin Cake would also be a hit.
Is This Recipe Gluten-Free?
Coconut flour is gluten-free, which makes this recipe gluten-free. I suggest you always check the ingredients you use for any recipe you are making. If you are gluten sensitive, you will want to make sure all the ingredients you use are gluten-free certified.
Is Pumpkin a Low Carb Food?
Pumpkin is definitely keto-friendly. Aren’t you glad? A half-cup of pumpkin has less than 5g of net carbs. Pumpkin is high in fiber and contains beta-carotene and vitamin A. After dividing this recipe into servings; the net carb count is barely impacted. This keto pumpkin recipe is perfect for low carb diets!
One thing I love about quick keto bread like this keto pumpkin cake is that it is so easy to make. Even a non-experienced baker can pull off this low carb pumpkin cake recipe without a hitch.
Tip: Make sure that the melted butter is not piping hot. You’ll want to set it aside to cool down a bit before adding to other ingredients. Otherwise, it could begin to cook the eggs too soon.
This Keto Pumpkin Cake with coconut flour is so easy to make. Coconut flour is very absorbent, so you need to use only a small amount. I always use coconut flour due to my oldest daughter’s tree nut allergy. If you prefer to use almond flour, feel free to do so, but they are not interchangeable. You will need 4x as much almond flour as coconut. Don’t forget to add the baking powder and salt to your dry ingredients before combining with the rest of the batter.
Tip: Because of its deep flavor, I always use vanilla extract instead of artificial vanilla in all my keto baking.
What Kind of Pumpkin Do I Use in this Keto Pumpkin Dessert?
When shopping at the grocery, make sure you purchase 100% pumpkin or pumpkin puree. Pumpkin pie filling is loaded with sugar, so make sure to check your labels.
You may normally make your own pumpkin puree. This is one time you can take the easy route and just buy it at the store. Homemade pumpkin puree has a much thinner consistency and would change the outcome of this recipe.
The batter will be thick due to the high absorbency of coconut flour. Don’t worry! Your keto pumpkin dessert will still be moist and delicious!
The cream cheese layer adds a little something extra special to this delicious keto pumpkin dessert. I dolloped the cream cheese layer like in the photo above, then swirled it into the batter with a knife.
What is better than a deliciously crunchy and sweet (no real sugar!!) streusel topping? The rich flavor of the topping not only tastes fabulous but will add dimension to the Keto Pumpkin Cake.
Pumpkin spice! Nothing smells better. When your Keto Pumpkin Cake comes out of the oven, your house will smell amazing! Wow!!! It not only will smell wonderful but will look so good you won’t be able to wait to enjoy your cake. You may just have to sample a taste before the rest of the family!
How to Store Pumpkin Low Carb Dessert?
You can always store your Keto Pumpkin Cake on the counter. I feel refrigerated is best for recipes with eggs and, especially, cream cheese. Your cake will keep for up to a week in the fridge. You can also freeze individual pieces in freezer-safe containers for up to two to three months. I love to keep my freezer stocked with home-baked goodies like this deliciously spicy, easy pumpkin cake recipe. I always have a treat at my fingertips!
Just because we follow a healthy keto lifestyle doesn’t mean we can’t ever have a sweet treat. With so many keto dessert options, it is easy to stay on track while experiencing incredible weight loss. Keto desserts like this Low Carb Pumpkin Cake sure make it easier.
How to Serve Keto Pumpkin Cake?
This heavenly low carb recipe is perfect to serve to company. It’s so tasty you won’t have any problem satisfying those pumpkin spice cravings. Here are some tips on how to serve this low carb pumpkin cake:
- room temperature or, even better, warmed up, so the wonderful pumpkin pie spice aroma fills your kitchen
- with a dollop of homemade keto whipped cream
- with a keto-friendly vanilla ice cream (my favorite)
More Pumpkin Keto Recipes:
- Keto Pumpkin Bread
- Keto Pumpkin Pie Bars
- Pumpkin Muffins with a Cream Cheese Swirl
- Low Carb Pumpkin Crisp
- Pumpkin Fluff
- Pumpkin Cheesecake Muffins
How to Make Keto Pumpkin Cake with a Delicious Streusel Topping:
Keto Pumpkin Cake with a Crunchy Pecan Streusel Topping
For the Bread:
- 5 eggs
- 9 tbsp butter, melted and cooled
- 1 cup pumpkin puree or 100% pumpkin
- 1 tbsp pumpkin pie spice
- 1/2 cup Lakanto monkfruit powdered
- 10 tbsp coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
For the Cream Cheese Layer:
- 1.5 oz Cream Cheese, softened
- 3/4 tbsp Lakanto monkfruit powdered
- 1/2 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
For the Streusel Topping:
- 3 tbsp butter, melted
- 1/3 cup pecans
- 1 1/2 tbsp coconut flour
- 1/3 cup Monkfruit, Golden
- 1 tsp pumpkin pie spice
For the Cake:
- Preheat oven to 350 degrees. Melt butter then set aside to cool.
- Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined.
- Slowly add melted butter to the mixture.
- In a separate bowl, combine coconut flour, salt, and baking powder.
- Add flour mixture to other ingredients and mix well.
- Pour into a 10.5 X 7 greased baking dish.
- For the cream cheese layer, combine all of the ingredients in a small bowl and stir until combined.
- Spoon evenly in lines (see process pics above the recipe card) then use a nice to spread over cake.
- To make the streusel topping, combine all ingredients then mix with a fork. Spread evenly over top of pumpkin cake.
- Bake for 25-35 minutes or until a toothpick or knife inserted in the middle comes out clean.
- When you remove this keto pumpkin cake out of the oven some of the butter from the topping will be on top, but it will settle down into the cake making it amazingly moist and delicious as it cools. This cake is best served warm.
I made this today. It was perfect for that fall taste we crave in the fall. It was amazing! Thanks for all your great recipes 😋
Awesome. So glad you loved it. I’d really appreciate you rating the recipe on the recipe card with the star rating.