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.
The sugar alcohols in Lakanto Monkfruit Powdered and Lakanto Monkfruit Golden are not included in the nutritional information since most subtract to calculate net carbs.