Paleo Pumpkin Crumb Cake

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

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from A Good Life Farm.

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Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from A Good Life Farm.
Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from A Good Life Farm.
Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from A Good Life Farm.

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

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

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

Constance Smith – A Good Life Farm
Enjoy that favorite fall flavor. yet still stay low-carb & paleo with this Pumpkin Crumb Cake. Moist cake topped with a streusel coating.
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
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 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking powder
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves
  • 4 eggs
  • 1/4 c coconut oil, melted
  • 1/4 c maple syrup
  • 1/4 c coconut sugar
  • 1 can, 15 oz. solid packed pumpkin, (canned)
  • 1/2 tsp 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.)
  • In a small bowl, combine the dry ingredients for the topping. Add in the coconut oil and maple syrup and 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 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.

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