Let’s be honest: fall is basically pumpkin spice season in disguise. And if you’re on keto, it can feel like you’re dodging landmines of sugar-loaded pumpkin pies and desserts at every turn. But not this time. This Keto Pumpkin Crunch Cake is bringing the cozy, the creamy, and the crunchy — without blowing your carb count.
It’s got all the comforting goodness of a pumpkin pie, but with a rich custard base and a golden, pecan-studded topping that’s straight-up addictive. And the best part? You can make it ahead, eat it warm or cold, and it clocks in at just 3.7g net carbs per serving.
What Is Keto Pumpkin Crunch Cake?
Think of it like a mash-up between a pumpkin pie and a dump cake. You start with a creamy pumpkin custard layer, sprinkle a keto-friendly cake mix over the top, then crown it with a crunchy pecan-butter topping. Bake it until bubbly and golden, and you’ve got yourself a holiday-worthy dessert that nobody will believe is low-carb.
This is comfort food that actually fits your macros. And yeah, it totally tastes as good as it sounds.
Why You’ll Love This Recipe
- Low in carbs: Only about 3.7g net carbs per serving.
- Big on fall flavor: Loaded with pumpkin, warm spices, and toasted pecans.
- Ridiculously easy: No mixer required. Just whisk, layer, and bake.
- Make-ahead friendly: Tastes even better the next day.
- Crowd-pleaser: Keto or not, everyone goes back for seconds.
Ingredients You’ll Need
Here’s everything you need to whip up this fall beauty:
- Pumpkin puree (unsweetened — not pumpkin pie filling)
- Eggs
- Swerve Granular sweetener
- Heavy whipping cream
- Pumpkin pie spice (or your own mix of cinnamon, nutmeg, cloves)
- Salt
- Vanilla extract
- Keto yellow cake mix (store-bought or homemade)
- Chopped pecans
- Swerve Brown sweetener
- Melted butter
Optional: coconut cream and coconut oil/ghee if you need a dairy-free version.
How to Make Keto Pumpkin Crunch Cake
This recipe is as easy as layering stuff in a pan and letting the oven do its magic. Here’s the breakdown:
1. Make the Pumpkin Layer
In a big mixing bowl, whisk together the pumpkin puree, eggs, granular sweetener, heavy cream, pumpkin spice, salt, and vanilla until smooth. Stir in half the keto cake mix to give it some structure.
Pour this mixture into a greased 9×13″ baking dish.
2. Add the Crunch
Sprinkle the remaining half of the keto cake mix evenly over the top of the pumpkin filling. Then mix your chopped pecans with the brown sweetener and sprinkle that on top of the cake mix layer.
3. Drizzle That Butter
Melt the butter and pour it all over the top — don’t skimp. This is what gives the topping that golden, crispy finish.
4. Bake
Pop it in the oven at 350°F and bake for about 45–50 minutes. You’re looking for a golden brown top and a slightly jiggly center — it’ll firm up as it cools.
Tips and Tricks for Success
- Let it cool if you want clean slices. Otherwise, serve it warm and scoop it like a pudding cake.
- Want it dairy-free? Swap heavy cream with full-fat coconut cream, and use coconut oil or ghee instead of butter.
- Make your own keto cake mix if needed. A blend of almond flour, coconut flour, baking powder, and a bit of sweetener does the job.
- Add more spice if you’re into that pumpkin-chai vibe. A little cardamom or ginger goes a long way.
- Use a glass dish if possible — it helps monitor browning and prevents burning on the edges.
Storing and Serving
You can store this cake:
- In the fridge for up to 5 days.
- In the freezer for up to a month. Just wrap it well and thaw overnight in the fridge.
Serve it chilled, at room temp, or warmed in the microwave. Top it with some sugar-free whipped cream or a scoop of keto vanilla ice cream if you’re feeling extra.
Nutrition Info (Per Serving)
- Calories: 214
- Total Carbs: 6.9g
- Fiber: 3.2g
- Net Carbs: ~3.7g
- Fat: 19.3g
- Protein: 4.3g
(Note: These numbers can vary slightly depending on your exact ingredients.)
Other Keto Fall Desserts You Might Like
Looking for more cozy treats that won’t wreck your progress? Check these out:
Craving sweet stuff on keto doesn’t mean you have to settle. With recipes like this, fall dessert season is officially back on the table.
Print
Keto Pumpkin Crunch Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
A cozy, low-carb dessert with creamy pumpkin custard, crunchy pecan topping, and all the warm fall flavors — with only 3.7g net carbs per serving.
Ingredients
- 1 can (15 oz) pumpkin puree (unsweetened)
- 3 large eggs
- 1/2 cup Swerve Granular sweetener
- 3/4 cup heavy whipping cream
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 package keto yellow cake mix (store-bought or homemade)
- 3/4 cup chopped pecans
- 1/4 cup Swerve Brown sweetener
- 1/2 cup melted butter
- Optional: coconut cream (dairy-free sub for heavy cream)
- Optional: coconut oil or ghee (dairy-free sub for butter)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin puree, eggs, granular sweetener, heavy cream, pumpkin spice, salt, and vanilla until smooth. Stir in half of the keto cake mix.
- Pour the pumpkin mixture into the greased baking dish and spread evenly.
- Sprinkle the remaining half of the keto cake mix evenly over the pumpkin layer.
- In a small bowl, mix chopped pecans and brown sweetener, then sprinkle over the cake mix layer.
- Drizzle melted butter over the top evenly.
- Bake for 45–50 minutes, until the top is golden brown and the center is just slightly jiggly.
- Cool before slicing, or serve warm as a pudding-style dessert.
Notes
Let the cake cool for cleaner slices. Store in the fridge for up to 5 days or freeze for up to a month. Serve with sugar-free whipped cream or keto vanilla ice cream for extra indulgence. Use coconut cream and coconut oil/ghee for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 214
- Sugar: 1g
- Sodium: 180mg
- Fat: 19.3g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6.9g
- Fiber: 3.2g
- Protein: 4.3g
- Cholesterol: 90mg
Final Thoughts
This Keto Pumpkin Crunch Cake is one of those desserts that delivers everything: flavor, texture, warmth, and comfort — without the sugar crash. Whether you’re serving it up at Thanksgiving or just want something sweet for a chilly Sunday night, this cake checks all the boxes.
It’s low-carb. It’s indulgent. And it’s practically foolproof.
Seriously — even if you’re new to keto baking, trust me, you won’t mess this up.