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a angled view of a keto pumpkin cream cheese crumb cake with a cup of coffee, cinnamon sticks, pumpkins and a whisk lying around the keto pumpkin cake

Keto Pumpkin Cream Cheese Crumb Cake

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This delicious Keto Pumpkin Cream Cheese Crumb Cake is the perfect bake to embrace the coming Fall weather.  Spicy pumpkin cake with a layer of delicious cream cheese filling and topped with a crunchy cinnamon crumb makes this the perfect breakfast or dessert.   Drizzle it with a sweet glaze and a warm cup of coffee and you are guaranteed to have the best day ever!

  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale

For the Crumb Topping:

  • 1/2 cup almond flour
  • 1/4 cup almond slivers, chopped
  • 3 tbsp Lakanto Golden Sweetener
  • 1/2 tsp pumpkin pie spice
  • 2 tbsp butter, melted
  • 1/8 tsp salt

For the Cream Cheese Filling:

  • 6 oz cream cheese, softened
  • 2-4 tbsp allulose *
  • 1 tsp vanilla
  • 1 egg

For the Pumpkin Cake:

  • 1 cup almond flour
  • 1/4 cup whey protein powder (unflavored or vanilla)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 egg
  • 1/4 cup - 1/3 cup Lakanto Golden sweetener (or brown sugar) *
  • 1/2 cup pumpkin puree
  • 2 tbsp coconut oil
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 350 degrees F.  Grease a 6-inch spring-form pan well and set it aside
  2. In a small mixing bowl, add all the crumb ingredients and stir to combine.  Set the bowl to the side.
  3. In a separate mixing bowl, combine all the dry ingredients for the cake and whisk to incorporate.  Add in the wet ingredients and beat until fully combined.
  4. Remove 1/4 cup of the cake batter and place it in the bowl with the crumb topping.  Stir to incorporate, making sure it still has a "crumbly" texture.
  5. Spread the remaining cake batter into the well-greased pan and place it in the oven for 10 minutes.
  6. While the cake is baking, beat together the cream cheese, sweetener, vanilla and egg, until it is nice and smooth.
  7. Once cake has baked for 10 minutes, remove it from the oven and carefully pour the cream cheese layer over the cake.  Gently spread the mixture evenly over the cake to the edge of the pan.  Add the crumb mixture over the top of the cream cheese layer and gently press it into the cream cheese.  Place the cake back into the oven and bake for an additional 30 minutes.
  8. Remove cake from the oven and allow to fully cool before slicing removing the springform pan.

Notes

  • * Feel free to use the amount of sweetener to suit your tastes - we do not care for overly sweet desserts but if you do, add the higher quantity listed in the recipe.
  • I used Lakanto Golden which is a brown sugar substitute for the cake and crumb topping but I use allulose for the cheesecake layer
  • Allulose does brown quickly so you may want to cover your keto crumb cake is you are only using allulose
  • Author: Cat
  • Prep Time: 15
  • Cook Time: 40
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 Slice
  • Calories: 320
  • Sugar: 1.8
  • Fat: 21
  • Carbohydrates: 9
  • Fiber: 3
  • Protein: 9.1
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