Pumpkin Crumb Cake (THM S, Low Carb)

By seamline

A low carb, Trim Healthy Mama take on the very sugary Pumpkin Crumb Cake that uses yellow cake mix.

Ingredients

• Cake Base-
• 2 1/2 cup of almond flour
• 1/4 cup of butter
• 6 tbsp of THM Gentle Sweet (or 12 tbsp of xylitol or swerve or 4 tbsp of Truvia or Pyure)
• 3 eggs, beaten
• 1 tsp vanilla
• 1/2 tsp of baking soda
• 1/2 tsp of baking powder
• Filling-
• 1- 15oz can of pure pumpkin
• 3 eggs
• 1 tsp vanilla
• 1/2 cup plus 2 tbsp of THM Gentle Sweet (or 1 cup of xylitol or swerve or 1/3 cup of Truvia or Pyure)
• 1/4 tsp of molasses
• 1/2 tsp of cinnamon
• 1/2 tsp of nutmeg
• or 1 tsp of pumpkin pie spice
• Crumble-
• 1 cup of almond flour
• 1 tbsp of coconut flour
• 4 tbsp melted butter
• 3 tbsp of THM Gentle Sweet (6 tbsp of xylitol or Swerve or 1 tbsp of Truvia or Pyure)
• 1/4 tsp of mineral salt
• 1/3 cup of pecans (sprinkled over the top of crumble)
• Whipped Topping-
• 1/2 cup of heavy whipping cream or coconut cream (just the white not the water part)
• 1-2 tsp of pumpkin pie spice or cinnamon
• 2 tbsp of THM Gentle Sweet (or 4 tbsp of xylitol or Swerve or 2 tbsps of Truvia or Pyure)
• 1 tsp vanilla
• a pinch of salt

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Grease a 9×13 baking cake pan.

3. For cake base- mix all ingredients in a bowl and press into 9X13 baking cake pan.

4. For filling- mix all ingredients in a bowl and spread gently over the pressed cake.

5. crumb- mix roughly and sprinkle over the filling.

6. Sprinkle the pecans over the top.

7. Bake for 35 minutes.

10. Top with a whipped cream or whipped coconut cream.