Looking for a different take on pumpkin cake for Thanksgiving or any fall celebration? This keto-friendly pumpkin crunch cake recipe is combines a super moist pumpkin cake base with a butter pecan like topping. It’s to die for when combined with ice cream or even just yogurt!

Keto Pumpkin Crunch Cake Recipe


Crunch Topping Ingredients:


  1. Preheat the oven to 350F and grease a 9×13 inch glass or ceramic baking pan. Sift together all dry ingredients except the sweetener.

  2. In a large mixing bowl, whisk together the pumpkin, eggs, sweetener, and coconut milk. Measure out ½ cup of the dry mixture and whisk into the pumpkin mixture until smooth.

  3. Pour into the prepared baking pan, then sprinkle the remaining cake mix evenly overtop.

  4. In a small bowl, whisk the pecans with the erithrytol gold. Sprinkle this evenly over the cake mix, then drizzle the melted butter evenly over the pecans. Sprinkle with flaky sea salt.

  5. Bake 50 to 60 minutes, until the top is just firm to the touch and a rich, deep brown. It will still be very soft underneath. Remove and allow to cool to room temperature. You can also eat it warm (though it will be softer in consistency), or you can chill it in the fridge to firm it up. Serve topped with keto vanilla ice cream orketo yogurt.

Did you make this keto pumpkin crunch cake recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)