⬇️ Keto Pumpkin Crunch Cake 😋⬇️
If you're seeking a delectable dessert that aligns with your keto lifestyle, this Keto Pumpkin Crunch Cake is the answer! With a robust pumpkin taste and a satisfying crunchy topping, it's perfect for any gathering or just as a tasty snack. 🎃🍂
Ingredients:
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/2 cup erythritol or your chosen 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 selected 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 removal.
2. In a large bowl, mix together the pumpkin puree, eggs, erythritol, heavy cream, vanilla extract, cinnamon, ginger, cloves, and salt until smooth and creamy. Pour the mixture into the prepared baking dish.
3. In a separate bowl, combine the almond flour, erythritol, chopped nuts, melted butter, and cinnamon. Mix until it resembles coarse crumbs, then sprinkle this crunchy topping over the pumpkin layer evenly.
4. Bake in the oven for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for about 10 minutes before slicing into squares. Enjoy it warm or at room temperature—either way, it's delightful! Any leftovers can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.
Indulge in this delicious Keto Pumpkin Crunch Cake topped with a dollop of whipped cream or extra cinnamon for that perfect finishing touch! 🎉🍰✨
#KetoDessert #PumpkinLovers #LowCarb #HealthyEating #BakingFun