Enjoy that favorite fall flavor. yet still stay low-carb & paleo with this Pumpkin Crumb Cake. Moist cake topped with a streusel coating.
Prep Time 10mins
Cook Time 50mins
Total Time 1hr
Course Cookies and Bars, Paleo or Low Carb, Sweets, Treats & Desserts
For the Topping
2Tbmaple syrup(real, organic)
For the Cake
1/2tspfine sea salt
1can(15 oz. solid packed pumpkin, (canned))
To begin, preheat your oven to 325 degrees.
Line a 9x9 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.