Gluten Free, Keto Pumpkin pie cake with crumble top

If you are tired of using alternative flours for your yummy desserts, try using this flour-less recipe. Although the crumb top is made with almond flour, this dessert is delicious without the crumb top if you don’t want any Almond flour.

Below is a recipe that when made without the crumb top is flour-less.

If you decide to make it with the crumb top you will be incorporating a little almond flour.

Trying to find gluten-free alternatives for my daughter who has Celiac Disease has been challenging. We pretty much gave up on having any GF baking yummies for many years. In these last 20 years since she had been diagnosed, we have been able to find the occasional bake shop that carried cakes but these are usually far away and very pricey.  Although having owned a bakery and sandwich shop, it was before she was diagnosed and before all the alternative flours became available. Since then I have closed the bakery shop and for many years I believed that we would have to live without baked goods.  In these last 20 years, the market has bloomed like a dahlia flower with so many petals for options in GF and Keto. This recipe came out so good my family asks me to make it frequently. Enjoy!!

Recipe: Gluten Free, Keto Pumpkin Pie cake with crumble topping.

  • 1 Can of white beans (Navy). *Special Note: See below
  • 1 Cup of canned pumpkin puree
  • 2 large eggs
  • 3/4 cup Swerve
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 2 Tablespoons of Spices: Any of these spices can be used as long as your total amount is 2 Tablespoons.  Allspice, Nutmeg, Pumpkin Pie Spice, Cloves, Cinnamon.
  • *Special Note: although not necessary for this recipe, I use pre-cooked beans that I’ve canned. Since my husband is sensitive to store bought canned food.

Directions:

Place the wet ingredients into the bottom of a Blender,  add the dry ingredients and pulse till smooth. Small amounts of warm water can be added to the blender mixture if it appears to be too dry.

Pour into a prepared 9X9 inch baking dish. Please note: if baking in a glass or light colored dish, please add 5 minutes to the cooking process.

Prepare a 9 X 9 inch baking dish with butter and then line with parchment paper.

OPTIONAL: Crumble Top

  • 1/2 cup Almond Flour
  • 3 Tablespoons cold butter
  • 1/4 cup Swerve
  • 1/4 cup Cut up walnuts
  • 1 Teaspoon all spice

Directions: In a small bowl, mix all dry ingredients and put butter in. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the butter is the size of small peas. Sprinkle topping evenly onto the cake mixture and place in the oven without a cover.

Bake for 30 to 35 minutes at 350 degrees

Nutritional information:

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