Keto Pumpkin Crunch Cake

• portions: 18 servings
• temps actif: 20 minutes
• temps total: 1 hour 15 minutes

Ingrédients

1 1/2 cups pumpkin puree

3 large eggs (room temperature)

2/3 cup Swerve Granular

1/2 cup heavy whipping cream

2 tsp pumpkin pie spice

1/4 tsp salt

1 box Swerve Yellow Cake Mix (divided)

1 cup chopped pecans

1/3 cup Swerve Brown

1/2 cup butter (melted)

Instructions

Preheat the oven to 350ºF and grease a 9x13 inch glass or ceramic baking pan.

In a large bowl, whisk together the pumpkin, eggs, sweetener, whipping cream, pumpkin spice, and salt. Measure out 1/2 cup of the cake mix and whisk into the pumpkin mixture until smooth.

Pour into the prepared baking pan, then sprinkle the remaining cake mix evenly overtop.

In a small bowl, whisk the pecans with the Swerve Brown. Sprinkle this evenly over the cake mix, then drizzle the melted butter evenly over the pecans.

Bake 45 to 55 minutes, until the top is just firm to the touch and a rich, deep brown. It will still be very soft underneath.

Remove and let cool to room temperature. You can also eat it warm, or chill it in the refrigerator to firm it up.

Nutrition

• Taille de Portion: 1 serving = 1/18th of ca
• Calories: 214 kcal
• Lipides Totaux: 19 g
• Glucides Totaux: 6.9 g
• Fibres Diététiques: 3.2 g
• Protéines: 5.1 g