Keto Pumpkin Crumb Cake – Moist, Spiced & Perfectly Low-Carb!

Looking for a soft, spiced, and comforting baked treat that brings all the warmth of fall to your kitchen—without refined sugar or unnecessary carbs? This Keto Pumpkin Crumb Cake is exactly what you need. With its tender crumb, bold pumpkin flavor, and rich cinnamon-spiced streusel topping, this low-carb cake delivers all the cozy nostalgia of seasonal baking—without kicking you out of ketosis.

Perfect for weekend breakfasts , holiday brunches , or when you’re craving something sweet but staying in ketosis, this easy-to-make recipe uses simple ingredients like almond flour, erythritol, and real pumpkin puree to bring bold comfort into your keto lifestyle. Whether you’re doing strict ketosis , following a gluten-free diet , or simply love the deep flavors of autumn desserts, this keto pumpkin crumb cake will quickly become a favorite in your weekly rotation.

In this article, we’ll walk you through how to make this perfect keto pumpkin crumb cake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!

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Why You’ll Love This Keto Pumpkin Crumb Cake

This isn’t just any old quick bread—it’s a moist, crumbly, spice-packed delight made with real ingredients that bring bold flavor and satisfying texture together beautifully.

Here’s why it stands out:

• 🎃 Rich pumpkin flavor : Made with real pumpkin puree for natural sweetness and moisture.
• 🍯 Naturally sweetened : Sweetened with powdered erythritol or monk fruit for clean taste.
• 🌿 Warm spice blend : Cinnamon, nutmeg, ginger, and cloves give classic fall flavor.
• 🧀 Creamy texture : Uses butter or coconut oil for richness without dryness.
• 🥣 Easy to make : Just mix, pour, and bake—no mixer needed!
• ⏱️ Ready in under an hour
• 🧁 Great for gifting or storing
• 🧼 Minimal cleanup : One bowl and two pans = easy prep!

Whether you’re making it for yourself, your family, or guests at a dinner party, this keto pumpkin crumb cake will quickly become a go-to dessert or breakfast item.

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Ingredients You’ll Need

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp cloves
• 1/4 tsp salt
• 1/3 cup melted butter or coconut oil
• 1/3 cup powdered erythritol or monk fruit sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup canned pumpkin puree (not pie filling)

Optional: Chopped pecans or walnuts for extra crunch and fall flair

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For the Streusel Topping:

• 1/2 cup almond flour
• 2 tbsp powdered erythritol or monk fruit
• 1 tsp cinnamon
• Pinch of salt
• 2 tbsp melted butter or coconut oil

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Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C) . Grease an 8×8-inch square pan or mini loaf pans and line with parchment paper if desired.

Tip: Use silicone molds for even easier release and clean-up.

Step 2: Mix Dry Ingredients for Cake

In a mixing bowl, whisk together:

• Almond flour
• Coconut flour
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Salt
• Powdered sweetener

Mix well to evenly distribute everything.

Pro Tip: Coconut flour is highly absorbent—measure carefully and sift if possible.

Step 3: Add Wet Ingredients

To the dry mixture, add:

• Melted butter or oil
• Eggs
• Vanilla extract
• Pumpkin puree

Stir until smooth and slightly thick—but still scoopable.

Note: The batter should be firm but moist. Add more pumpkin or cream if too thick.

Step 4: Prepare the Streusel Topping

In a small bowl, combine:

• Almond flour
• Powdered sweetener
• Cinnamon
• Salt

Add melted butter or oil and stir until coarse crumbs form.

Fold in crushed nuts if using.

Step 5: Layer the Cake and Topping

Pour half of the cake batter into the prepared pan and spread evenly.

Sprinkle a generous layer of streusel over the top.

Drop spoonfuls of the remaining batter over the streusel and gently spread.

Top with more streusel before baking.

Step 6: Bake Until Golden and Moist

Bake at 325°F (160°C) for 30–35 minutes , or until a toothpick inserted in the center comes out mostly clean (with just a few moist crumbs).

Let cool completely before slicing.

Step 7: Serve and Enjoy!

Slice into squares or bars and enjoy warm or at room temperature.

Pair with black coffee, tea, or your morning bulletproof coffee for the ultimate treat.

Enjoy every soft, spiced bite of your Keto Pumpkin Crumb Cake !

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Nutritional Information (Per Serving – Makes 9 Servings)

Nutrient	Amount
Calories	~220 kcal
Total Fat	~18 g
Saturated Fat	~6 g
Cholesterol	~40 mg
Sodium	~150 mg
Total Carbs	~6 g
Dietary Fiber	~3 g
Net Carbs	~3 g
Protein	~6 g

Note: Values may vary based on exact measurements and optional add-ins.

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Tips for the Best Keto Pumpkin Crumb Cake

1. Use room temperature eggs and dairy – Ensures smooth blending without lumps.
2. Don’t skip the streusel – It gives the signature crumb cake texture and flavor.
3. Chill before slicing – Keeps the cake firm and prevents crumbling.
4. Add lemon zest for brightness – Balances sweetness and enhances aroma.
5. Make ahead and store – Flavors intensify overnight; keep refrigerated.

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Variations & Customizations

Want to switch things up? Try these tasty variations:

Chocolate Chip Version

Fold in sugar-free chocolate chips for a brownie-style twist.

Maple Pumpkin Crumb Cake

Replace erythritol with sugar-free maple syrup and add 1/2 tsp maple extract.

Banana Pumpkin Swirl

Add 1 mashed ripe banana and reduce pumpkin slightly for deeper flavor.

No-Bake Energy Bars

Press the batter into a pan and chill overnight with layers of nut butter and whipped topping.

Vegan Option

Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), vegan butter, and plant-based sweeteners.

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Frequently Asked Questions (FAQ)

Is this truly keto-friendly?

Yes! With only ~3g net carbs per serving , it fits perfectly within a ketogenic lifestyle.

Can I use other flours?

Try sunflower seed flour, lupin flour, or a grain-free blend for nut-free alternatives.

How do I store leftover cake?

Store cooled slices in an airtight container in the fridge for up to 5 days . Freeze for longer storage.

What kind of sweetener works best?

Erythritol or monk fruit give the best texture and sweetness. Allulose also works well and offers a more traditional mouthfeel.

Can I make muffins instead?

Yes! Fill greased muffin tins ¾ full and bake for 18–20 minutes .

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Why This Recipe Works So Well

This Keto Pumpkin Crumb Cake works because of its perfect balance of moisture, spice, and sweetness:

• The pumpkin keeps the cake tender and naturally sweet , while keeping carbs low.
• The almond flour gives body and depth , mimicking wheat-based cakes.
• And the streusel topping adds texture and crunch , elevating the entire experience.

It’s the kind of baked good that makes eating seasonal produce feel indulgent—because it tastes so good.

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Serving Suggestions

Looking for creative ways to serve your keto pumpkin crumb cake beyond just a plate? Here are some ideas:

With Coffee or Tea

Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.

In Lunchboxes

Pack with veggies, meat, or cheese for a balanced keto lunch.

As French Toast

Soak thick slices in beaten egg and cinnamon for a keto-friendly breakfast.

At a Brunch

Serve alongside scrambled eggs, bacon, and avocado toast.

Gift-Worthy Packaging

Wrap individual slices in parchment paper and tie with twine for homemade gifts.

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Health Benefits of Key Ingredients

Let’s take a quick look at the health benefits of what makes this dish special:

Pumpkin Puree

Rich in beta-carotene, supports eye health and digestion.

Almond Flour

High in vitamin E and healthy fats—great for heart health and satiety.

Fall Spices

Cinnamon, nutmeg, and ginger help regulate blood sugar and support immunity.

Even though this is a cake, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.

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Final Thoughts: A Must-Try Treat for Fall Bakers

This Keto Pumpkin Crumb Cake proves that going low-carb doesn’t mean missing out on rich, seasonal desserts. With its soft texture, warm spice notes, and crunchy streusel finish, it’s the kind of cake that brings back the joy of weekend baking—without breaking ketosis.

Whether you’re new to keto, looking for a portable breakfast idea, or want to impress with homemade flair, this crumb cake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.

So go ahead—whip up a batch, share it with family, or savor it solo. Either way, you’re treating yourself to something worth celebrating.

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