Enjoy that favorite fall flavor, yet still stay low-carb & paleo with these Pumpkin Crumb Cake Bars.
To Make this Recipe You will Need:
- coconut flour
- almond flour
- coconut sugar
- maple syrup
- coconut oil
- cinnamon
- nutmeg
- baking soda
- fine sea salt (I use Redmond’s real salt)
- baking powder
- allspice
- ground cloves
- eggs
- solid packed pumpkin
- parchment paper
- vanilla extract
- mixing bowls & utensils
- square baking pan
To begin, preheat your oven to 325° (F).
Line a 9×9 baking pan with parchment paper. Brush or spray the inside very lightly with ghee (or other baking spray.)
In a small bowl, combine dry ingredients for the topping. Add in coconut oil and maple syrup, then mash it all together with a fork until it combines into a crumbly, moist mixture. Set it aside for a moment.
Now for the cake: Sift almond flour, coconut flour, cinnamon, nutmeg, baking soda, salt, baking powder, allspice, and cloves. Set it aside.
In your mixing bowl, beat the eggs until frothy. Add in coconut oil, maple syrup, coconut sugar, pumpkin, and vanilla. Mix until combined.
Add in your dry ingredients and mix well.
Spread the cake batter evenly in the pan.
Sprinkle the crumb mixture all over the top.
Bake this for 45-50 minutes, or until it tests done in the center with a wooden pick. Cool to room temperature.
Enjoy!
Looking for a non-paleo (sweet) version? Check out my Pumpkin Coffee Cake Recipe…
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Paleo Pumpkin Crumb Cake Bars
Ingredients
For the Topping:
- ¼ c coconut flour
- ½ c almond flour
- 2 Tb coconut sugar
- 2 Tb maple syrup, real, organic
- 2 Tb coconut oil
For the Cake:
- 1 c almond flour
- ¼ c coconut flour
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- ⅛ teaspoon allspice
- ⅛ teaspoon ground cloves
- 4 eggs
- ¼ c coconut oil, melted
- ¼ c maple syrup
- ¼ c coconut sugar
- 15 oz solid packed pumpkin, 1 can
- ½ teaspoon vanilla extract
Instructions
- To begin, preheat your oven to 325 degrees.
- Line a 9×9 baking pan with parchment paper. Brush or spray the inside very lightly with ghee (or other baking spray.)
For the Topping:
- In a small bowl, combine the dry ingredients for the topping. Add in the coconut oil and maple syrup, then mash it all together with a fork until it combines into a crumbly, moist mixture. Set it aside for a moment.
For the Cake:
- Sift the almond flour, coconut flour, cinnamon, nutmeg, baking soda, salt, baking powder, allspice, and cloves. Set it aside.
- In your mixing bowl, beat the eggs until frothy. Add in the coconut oil, maple syrup, coconut sugar, pumpkin, and vanilla. Mix until combined.
- Add in your dry ingredients and mix well.
- Spread the cake batter evenly in the pan.
- Sprinkle the crumb mixture all over the top.
- Bake this for 45-50 minutes, or until it tests done in the center with a wooden pick. Cool to room temperature.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Waoo, mouthwatering recipe. I am loving ikt.