⬇️ Keto Pumpkin Crunch Cake 😋⬇️
If you’re craving a delicious dessert that aligns with your keto lifestyle, try this Keto Pumpkin Crunch Cake! With its rich pumpkin essence and a satisfying crunchy topping, it's an ideal treat for any celebration or just as a tasty snack. 🎃✨
Ingredients:
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/2 cup erythritol or your favorite keto sweetener
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup almond flour
- 1/4 cup erythritol or your favorite keto sweetener
- 1/2 cup chopped pecans or walnuts
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy lifting.
2. In a large bowl, mix the pumpkin puree, eggs, erythritol, heavy cream, vanilla extract, cinnamon, ginger, cloves, and salt until smooth and creamy. Pour this mixture into the prepared baking dish.
3. In a separate bowl, combine almond flour, erythritol, chopped nuts, melted butter, and cinnamon. Mix until it forms a coarse crumb texture, then sprinkle this topping over the pumpkin layer.
4. Bake for 45-50 minutes until the top is golden, and a toothpick inserted in the center comes out clean.
5. Allow the cake to cool in the pan for about 10 minutes before cutting it into squares. It can be enjoyed warm or at room temperature. Leftovers can be kept in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Indulge in this delightful Keto Pumpkin Crunch Cake topped with whipped cream or an extra sprinkle of cinnamon! 🍂💖
#KetoDessert #PumpkinLovers #LowCarb #HealthyEating #BakingFun