Ingredients:

  • 2 cups Blanched Almond Flour, fine
  • 1/2 cup Granulated Keto Sweetener
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Fine Sea Salt
  • 1 stick (8 Tbsp) Unsalted Butter, cold, cubed
  • 8 oz block Cream Cheese, full fat, softened
  • 1 (15 oz) can Pure Pumpkin Purée
  • 2 Large Eggs, room temperature
  • 1/4 cup Heavy Cream
  • 1/2 cup Powdered Keto Sweetener
  • 1 tsp Vanilla Extract
  • 2 tsp Pumpkin Pie Spice Blend
  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 1/4 cup Pecan halves or chopped walnuts (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Create the Streusel: In a large bowl, whisk together the almond flour, granulated sweetener, cinnamon, and salt.
  3. Cut in the Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbs.
  4. Form the Base Layer: Press half of the prepared streusel mixture firmly and evenly into the bottom of the greased baking dish. Set the remaining half aside for the top crunch.
  5. Cream the Cheese: In a separate large bowl, use an electric mixer to beat the softened cream cheese until perfectly smooth.
  6. Combine Wet Ingredients: Beat in the pure pumpkin purée, heavy cream, eggs, and vanilla extract until well combined.
  7. Add Sweeteners and Spice: Add the powdered keto sweetener and pumpkin pie spice blend. Mix on medium-low speed until the filling is uniform and smooth.
  8. Layer the Filling: Carefully pour the pumpkin filling mixture over the streusel base in the pan. Use a spatula to spread it evenly.
  9. Add the Crunch Topping: Sprinkle the reserved half of the streusel mixture evenly over the pumpkin filling. Scatter the pecans or walnuts across the top, if using.
  10. The Butter Drizzle: Pour the 1/2 cup (113g) of melted butter evenly over the top layer of the streusel. This is crucial for maximizing the crunch.
  11. Bake: Bake for 45 to 55 minutes, or until the edges are set, the filling no longer jiggles significantly in the center, and the topping is golden brown.
  12. Cool and Set: Remove from the oven and let cool completely on a wire rack. Transfer the cake to the refrigerator and chill for a minimum of 3 hours (preferably overnight) before slicing.