Keto Pumpkin Crunch Cake



Ingredients:

For the Pumpkin Layer:

  • 1 can (15 ounces) pure pumpkin puree
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • A pinch of salt

For the Crunchy Topping:

  • 1/2 cup almond flour
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup granulated erythritol or your preferred keto-friendly sweetener
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon



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