Ingredients:

  • 1 cup Super-fine Almond Flour (for streusel)
  • 1/2 cup Granular Keto Sweetener (Monkfruit/Erythritol blend recommended, for streusel)
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg (freshly grated is best)
  • 4 tablespoons Unsalted Butter, melted
  • 2 cups Super-fine Almond Flour (for cake)
  • 1/4 cup Coconut Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Xanthan Gum
  • 3/4 cup Granular Keto Sweetener (for cake)
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 3 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract (for cake)
  • 1/2 cup Canned Pumpkin Puree (not pie filling)
  • 2 tablespoons Heavy Cream (35% Fat, for cake)
  • 1/2 cup Powdered Keto Sweetener (Confectioner’s sugar substitute, for glaze)
  • 1 to 2 tablespoons Heavy Cream (for glaze)
  • 1/2 teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line an 8x8 inch pan with parchment paper, allowing some overhang for easy removal.
  2. To prepare the streusel, whisk together 1 cup almond flour, 1/2 cup granular keto sweetener, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a small bowl. Pour in 4 tablespoons melted butter and mix until coarse crumbs or small clumps form. Set aside.
  3. For the cake batter, cream the softened 1/2 cup butter and 3/4 cup granular keto sweetener in a large bowl using an electric mixer until light and fluffy (about 2-3 minutes).
  4. Beat in the 3 large room-temperature eggs one at a time, followed by 1 teaspoon vanilla extract. Mix in the 1/2 cup pumpkin puree and 2 tablespoons heavy cream until just incorporated.
  5. In a separate medium bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 1 tablespoon baking powder, 1/2 teaspoon xanthan gum, and 1/2 teaspoon sea salt.
  6. Gradually add the dry mixture to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
  7. Assemble the cake: Pour approximately half (40%) of the cake batter into the prepared pan and spread evenly. Sprinkle half (50%) of the reserved streusel mixture evenly over this layer.
  8. Gently dollop the remaining cake batter over the streusel layer and carefully spread it out. Sprinkle the remaining streusel mixture over the top surface.
  9. Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean (a slight dampness is acceptable). Allow the cake to cool completely in the pan on a wire rack for at least 30 minutes before glazing.
  10. Prepare the glaze: Sift 1/2 cup powdered keto sweetener into a small bowl. Whisk in 1/2 teaspoon vanilla extract and 1 tablespoon of heavy cream, adding the second tablespoon gradually until a thick but drizzle-able consistency is achieved.
  11. Remove the cooled cake from the pan using the parchment paper overhang. Drizzle the glaze generously over the cooled cake. Allow the glaze to set slightly (5-10 minutes) before slicing into 9 squares.