A Delectable Low-Carb Treat for Autumn


2 cups almond flour

1/2 cup coconut flour

1/2 cup granulated erythritol

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp salt

1/2 cup unsalted butter, melted

1/2 cup canned pumpkin puree

2 large eggs

1 tsp vanilla extract

For the crumb topping:

1/4 cup almond flour

2 tbsp granulated erythritol

2 tbsp unsalted butter, melted

1/2 tsp ground cinnamon


Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.

In a large mixing bowl, whisk together the almond flour,

coconut flour, erythritol, baking powder, cinnamon, nutmeg, cloves, and salt.

In a separate bowl, combine the melted butter, pumpkin puree, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until well combined.

Spread the batter evenly in the prepared pan.

To make the crumb topping, mix together almond flour, erythritol, melted butter, and cinnamon until it resembles coarse crumbs.

Sprinkle this over the cake batter.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out of the pan. Transfer to a wire rack to cool completely.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 220 kcal | Servings: 9 servings

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