Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Crumb Cake (THM S, Low Carb)

Pumpkin Crumb Cake (THM S, Low Carb)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Sarah Criddle
  • Yield: 12 1x

Description

A low carb, Trim Healthy Mama take on the very sugary Pumpkin Crumb Cake that uses yellow cake mix.


Ingredients

Scale

Cake Base-

  • 2 1/2 cup of almond flour
  • 1/4 cup of butter
  • 6 tbsp of THM Gentle Sweet (or 12 tbsp of xylitol or swerve or 4 tbsp of Truvia or Pyure)
  • 3 eggs, beaten
  • 1 tsp vanilla
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder

Filling-

  • 115oz can of pure pumpkin
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup plus 2 tbsp of THM Gentle Sweet (or 1 cup of xylitol or swerve or 1/3 cup of Truvia or Pyure)
  • 1/4 tsp of molasses
  • 1/2 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • or 1 tsp of pumpkin pie spice

Crumble-

  • 1 cup of almond flour
  • 1 tbsp of coconut flour
  • 4 tbsp melted butter
  • 3 tbsp of THM Gentle Sweet (6 tbsp of xylitol or Swerve or 1 tbsp of Truvia or Pyure)
  • 1/4 tsp of mineral salt
  • 1/3 cup of pecans (sprinkled over the top of crumble)
  • Whipped Topping-
  • 1/2 cup of heavy whipping cream or coconut cream (just the white not the water part)
  • 12 tsp of pumpkin pie spice or cinnamon
  • 2 tbsp of THM Gentle Sweet (or 4 tbsp of xylitol or Swerve or 2 tbsps of Truvia or Pyure)
  • 1 tsp vanilla
  • a pinch of salt

Instructions

Preheat oven to 350 degrees.

Grease a 9×13 baking cake pan.

For cake base- mix all ingredients in a bowl and press into 9X13 baking cake pan.

For filling- mix all ingredients in a bowl and spread gently over the pressed cake.

For crumb- mix roughly and sprinkle over the filling.

Sprinkle the pecans over the top.

Bake for 35 minutes.

Top with a whipped cream or whipped coconut cream.