Ingredients
Scale
- Crumb Topping:
- 1 cup (110 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 cup (91 g) Swerve Brown
- 1/2 tsp pumpkin pie spice
- 1/2 cup (113.5 g) butter, melted
- 1/4 tsp salt
- Pumpkin Cake:
- 1 cup (110 g) almond flour
- 1/2 cup (91 g) Swerve Sweetener
- 1/3 cup (40 g) coconut flour
- 1/4 cup (30 g) unflavored whey protein powder
- 2 tsp baking powder
- 3/4 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup (122.5 g) pumpkin puree
- 1/4 cup (59.15 ml) butter, melted
- 2 large eggs
- 1/2 tsp vanilla extract
- Drizzle (optional):
- 1/4 cup (45.5 g) Swerve Confectioners
- 2 tbsp heavy cream
- 1/4 tsp vanilla extract
Instructions
- Crumb Topping:
- In a medium bowl, combine almond flour, coconut flour, sweetener, pumpkin pie spice, and salt.
- Stir in melted butter until well combined. Set aside.
- Pumpkin Cake:
- Preheat oven to 325°F and grease a 9×9-inch baking pan.
- In a large bowl, whisk almond flour, sweetener, coconut flour, whey protein, baking powder, pumpkin pie spice, and salt.
- Stir in pumpkin puree, melted butter, eggs, and vanilla extract until combined.
- Spread batter in the pan and smooth the top.
- Crumble topping mixture over the batter.
- Bake 35-40 minutes until golden and a tester comes out clean.
- Let cool completely.
- Drizzle (optional):
- Whisk sweetener, cream, and vanilla until smooth.
- Drizzle over cooled cake.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Egg white protein powder can substitute whey protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg