Can we use homemade pumpkin puree instead of canned?

Absolutely! We often make our own pumpkin puree from sugar pumpkins when they're in season. We cut the pumpkin in half, remove the seeds, and roast it cut-side down at 350°F until tender. After cooling, we scoop out the flesh and blend it until smooth. Homemade puree sometimes contains more water than canned, so we may need to reduce it on the stovetop until it reaches a thick, paste-like consistency before using it in keto pumpkin crunch cake recipe.

What if we don't have pumpkin pie spice?

We can create our own blend using 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch of ground cloves. This combination replicates the classic pumpkin pie spice flavor profile perfectly. We can adjust these ratios based on our personal preferences.

Can we make keto pumpkin crunch cake recipe in a smaller pan?

Yes, we can halve the recipe and bake it in an 8x8-inch or 9x9-inch square pan. We reduce the baking time to 35-40 minutes since the smaller, deeper cake will bake differently than the larger, shallower version. We watch for the same visual cues golden brown top and slightly jiggly center.

Why is the center still jiggly when we remove it from the oven?

This slight jiggle indicates proper doneness the custard will continue setting as it cools, firming up to the perfect sliceable consistency. If we bake until the center is completely firm, the custard will become dense and rubbery once cooled. We trust the process and resist the urge to overbake.

Can we use a different type of nut?

Walnuts, almonds, or macadamia nuts all work wonderfully in place of pecans. We roughly chop them to similar sizes for consistent texture. Each nut brings its own flavor profile walnuts offer earthiness, almonds provide subtle sweetness, and macadamia nuts add buttery richness. We experiment with combinations to find our favorite.

How do we know if our cake mix is truly keto-friendly?

We check the nutrition label carefully, looking for products with 5 grams or fewer net carbs per serving. We also review the ingredient list, avoiding mixes that contain sugar, wheat flour, or other high-carb ingredients. Many brands specifically market their products as keto or low-carb, making identification easier.

Keto Pumpkin Crunch Cake Recipe, Easy Low-Carb Pumpkin Dessert

Keto Pumpkin Crunch Cake: The Ultimate Low-Carb Fall Dessert

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A delicious low-carb pumpkin dessert featuring creamy pumpkin custard, crunchy pecan topping, and warm fall spices with only 3.7g net carbs per serving.

Author: Emily
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 12 servings 1x
Category: Dessert
Cuisine: American

Ingredients

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For the Pumpkin Custard Base:

15 oz unsweetened pumpkin puree (one standard can)
3 large eggs, room temperature
1/2 cup Swerve Granular sweetener
3/4 cup heavy whipping cream (or full-fat coconut cream)
2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract

For the Crunch Topping:

1 package keto yellow cake mix (approximately 12–14 oz)
3/4 cup pecans, roughly chopped
1/4 cup Swerve Brown sweetener
1/2 cup unsalted butter, melted

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or coconut oil.
Make the Custard: In a large mixing bowl, whisk together pumpkin puree, eggs, Swerve Granular sweetener, heavy cream, pumpkin pie spice, salt, and vanilla extract until completely smooth. Stir in half of the keto cake mix until well incorporated.
Add Base Layer: Pour the pumpkin custard mixture into the greased baking dish and spread evenly across the bottom.
Create Cake Layer: Sprinkle the remaining half of the keto cake mix evenly over the pumpkin layer, distributing it gradually to ensure complete coverage.
Add Pecan Topping: In a small bowl, toss chopped pecans with Swerve Brown sweetener. Sprinkle this mixture evenly over the cake mix layer.
Drizzle Butter: Pour the melted butter over the entire surface in a zigzag pattern, ensuring even distribution across all areas.
Bake: Bake for 45-50 minutes, until the top is golden brown, edges are bubbling, and the center has a slight jiggle. If the top browns too quickly, tent loosely with aluminum foil.
Cool and Serve: Allow to cool for at least 30 minutes before serving. For cleaner slices, cool completely and refrigerate for 2-3 hours before cutting. Serve warm or cold with sugar-free whipped cream if desired.

Notes

Storage: Store covered in the refrigerator for up to 5 days. Flavors improve after 24 hours.
Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator.
Dairy-Free Option: Use coconut cream instead of heavy cream and coconut oil or ghee instead of butter.
Spice Blend: If you don’t have pumpkin pie spice, combine 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.
Texture Tip: The center should be slightly jiggly when removed from the oven—it will firm up as it cools.

Nutrition

Serving Size: 1 serving
Calories: 214
Sugar: 1g
Sodium: 180mg
Fat: 19.3g
Saturated Fat: 9g
Carbohydrates: 6.9g
Fiber: 3.2g
Protein: 4.3g
Cholesterol: 90mg

Find it online: https://www.recipescommunity.com/keto-pumpkin-crunch-cake-recipe/