A Joyful Happy Educator

Few things go better with coffee than crumb cake, and what better way to celebrate the season than to enjoy a pumpkin spice latte with some delicious pumpkin crumb cake? This recipe is relatively easy to make, and has been adapted for sugar free, grain free, and gluten free diets—especially for keto diets. Don’t be put off by all the “frees,” this really is a delicious and healthy morning treat or any time snack.

Cake Ingredients:

• 1.5 cups almond flour
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp xanthan gum
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 cup butter, room temperature
• 1 cup granulated monk fruit
• 2 eggs
• 1 Tbsp vanilla
• 1 (15 oz) can pumpkin
• 1 cup whole milk or half-and-half

Crumb Ingredients:

• 1/2 cup cold butter
• 1 cup golden monk fruit
• 1 1/2 cups almond flour
• 1/2 tsp salt

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Instructions:

1. Preheat oven to 350°F
2. Spray a 9×13 baking dish with cooking spray, set aside.
3. Whisk together almond and coconut flours, baking powder, xanthan gum, salt and cinnamon. Set aside.
4. In large bowl mix the monk fruit and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
5. Add dry ingredients in halves, alternating with milk, then the dry mixture. Mix until smooth, scraping sides as necessary.
6. Spread batter into pan evenly.
7. To make crumb mixture, cut together all ingredients using a fork or pastry cutter.
8. Spread this mixture on top of cake batter.
9. Bake 60 minutes or until center is set and toothpick comes out clean.
10. Can be served warm or at room temperature, and topped with powdered monk fruit. And of course, it pairs really well with a pumpkin spice latte!

Notes:

If you’d like to try a traditional version of the recipe, replace the almond and coconut flours with regular flour, the monk fruit with regular sugar, and the golden monk fruit with brown sugar, and omit the xanthan gum.