What if I don't have a 6-inch spring-form pan?

You can easily make this in an 8 or 9-inch springform pan by simply doubling the ingredients. You will also most likely have to increase the baking time. Since there are only 2 of us in our house, I like this smaller version so I have yet to try a larger cake. However, if you do, please let me know how it turns out as well as how long it took to bake and I will add the information for other readers. If you have a 6-inch regular cake pan, you could easily use it instead of a springform pan.

What if I don't have any Whey Protein powder?

Whey protein powder helps gluten-free baking rise but does not affect the taste at all. If you don't have any whey, simply omit the ingredient and just realize that your crumb cake may be a little more dense.

What type of cream cheese can I use?

For this recipe, any type, full-fat all the way to fat-free should work fine.

How should I store this Pumpkin Cream Cheese Crumb Cake?

We store this sugar-free Pumpkin Cream Cheese Crumb Cake in the fridge due to the cream cheese. It should last at least 5 days and possibly up to 7 days...it has never lasted long enough in our house! If you are the only gluten-free or keto person in your house, this pumpkin cake freezes REALLY well. Simply divide it into pieces and place them in the freezer for up to 3 months.

What if I want to make this gluten-free but not sugar-free?

You can easily replace the sweetener in this recipe with a direct 1:1 sugar replacement.

Why do you first bake the keto pumpkin cake?

When I first tried making this recipe without baking the cake, the middle of the pumpkin cake was not able to bake properly due to the moisture of the cream cheese. So, by parbaking the cake for 10 minutes, the cake has a chance to rise and create a perfectly light cake texture.

Keto Pumpkin Cream Cheese Crumb Cake

Ingredients

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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

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Instructions

Preheat the oven to 350 degrees F. Grease a 6-inch spring-form pan well and set it aside
In a small mixing bowl, add all the crumb ingredients and stir to combine. Set the bowl to the side.
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.
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.
Spread the remaining cake batter into the well-greased pan and place it in the oven for 10 minutes.
While the cake is baking, beat together the cream cheese, sweetener, vanilla and egg, until it is nice and smooth.
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.
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