Paleo Pumpkin Crumb Cake Bars

Home » In the Kitchen » Sweets, Treats & Desserts » Cakes » Paleo Pumpkin Crumb Cake Bars

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

Enjoy that favorite fall flavor, yet still stay low-carb & paleo with these Pumpkin Crumb Cake Bars.

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!

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
Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

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!

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.
Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

Looking for a non-paleo (sweet) version? Check out my Pumpkin Coffee Cake Recipe

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

Paleo Pumpkin Crumb Cake Bars

Constance Smith – Cosmopolitan Cornbread
Enjoy that favorite fall flavor, yet still stay low-carb & paleo with these Pumpkin Crumb Cake Bars.
5 from 3 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Cookies and Bars, Paleo or Low Carb, Sweets, Treats & Desserts
Cuisine American
Servings 9
Calories 329 kcal

Ingredients
  

For the Topping:

  • 1/4 c coconut flour
  • 1/2 c almond flour
  • 2 Tb coconut sugar
  • 2 Tb maple syrup, real, organic
  • 2 Tb coconut oil

For the Cake:

  • 1 c almond flour
  • 1/4 c coconut flour
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 4 eggs
  • 1/4 c coconut oil, melted
  • 1/4 c maple syrup
  • 1/4 c coconut sugar
  • 15 oz solid packed pumpkin, 1 can
  • 1/2 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

Store uneaten portions in the refrigerator.

Nutrition

Serving: 1cCalories: 329kcalCarbohydrates: 24gProtein: 7gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 10gCholesterol: 83mgSodium: 248mgFiber: 4gSugar: 18g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

1 thought on “Paleo Pumpkin Crumb Cake Bars”

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.