This sugar-free pumpkin crumb cake brings together a moist, warmly spiced pumpkin base and generous clusters of buttery almond-flour crumble. It is an easy fall bake with no added sugar, a tender texture, and just enough sweetness for breakfast, brunch, or dessert.
The recipe is baked in one 8×8-inch pan and makes nine satisfying squares. Brown allulose helps deepen the pumpkin color while granular monk fruit keeps the topping crisp. For another cozy low-carb bake, try our sugar-free lemon poke cake, or browse the pistachio cupcakes.
Why You Will Love This Pumpkin Crumb Cake
- Moist pumpkin crumb: Pure pumpkin purée keeps the almond-flour cake tender without extra oil.
- Big golden clusters: Cold butter creates a visible bakery-style crumble.
- No added sugar: Brown allulose and monk fruit provide sweetness while keeping net carbs low.
- Simple one-pan method: The batter and topping come together with ordinary bowls and a whisk.
Ingredient Notes
Pure pumpkin purée gives the cake moisture and natural pumpkin flavor. Choose canned pumpkin with no added sugar, not pumpkin pie filling. Almond flour forms both the cake and crumble, so use a finely ground flour for the most even texture.
Brown allulose works especially well in the batter because it adds caramel-like depth. The crumble uses granular monk fruit so the cold butter clusters remain distinct. Cinnamon, ginger, nutmeg, and cloves build a balanced pumpkin-spice profile without overpowering the cake.
According to the USDA FoodData Central, nutrition varies by ingredient and brand, so the figures below are estimates based on the listed products and nine servings.
How to Make the Crumble
Make the topping first so it has time to chill. Combine almond flour, monk fruit, cinnamon, and salt, then work in cold cubed butter with your fingertips. Stop when you have large rustic pieces rather than fine sandy crumbs. Refrigeration firms the butter and helps those clusters stay visible during baking.
Mixing and Baking Tips
Whisk the dry ingredients thoroughly so the spices and baking powder are distributed evenly. Beat the eggs, egg white, and brown allulose only until frothy. Overbeating can add too much air and make the almond-flour cake rise unevenly.
Fold the dry ingredients into the pumpkin mixture until no streaks remain, but do not continue mixing once the batter is uniform. Scatter the chilled crumble across the whole surface without pressing it down. Bake until the topping is deep golden and a skewer shows a few moist crumbs.
Cooling, Serving, and Storage
Let the cake cool completely in the pan before lifting it out. The crumb sets as it cools, and cutting too soon can make the center appear underdone. Dust with powdered monk fruit only when fully cool so the finish stays bright instead of melting into the topping.
Store covered in the refrigerator for up to four days. For the best texture, let a slice stand at room temperature for 15 minutes before serving. The cake also freezes well without the final dusting; wrap individual squares and freeze for up to one month.
Sugar-Free Pumpkin Crumb Cake Recipe
Prep: 20 minutes Bake: 34–38 minutes Serves: 9
Pumpkin Cake Base
- 1⅓ cups finely ground almond flour
- 1 teaspoon baking powder
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- 2 large eggs plus 1 egg white, room temperature
- ⅓ cup brown allulose
- ⅔ cup pure pumpkin purée, no added sugar
- 1 teaspoon pure vanilla powder
Cinnamon Crumble Topping
- ½ cup almond flour
- 2 tablespoons granular monk fruit
- 1 teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- 1½ tablespoons cold unsalted butter, cubed
Finish
- 1 tablespoon powdered monk fruit, for dusting
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch pan with parchment, leaving overhang on two sides.
- Combine the crumble ingredients and press the cold butter into large clusters. Refrigerate.
- Whisk almond flour, baking powder, spices, and salt.
- Beat eggs, egg white, and brown allulose for 1½–2 minutes until frothy.
- Add pumpkin and vanilla; mix on low just until combined.
- Fold dry ingredients into wet until no streaks remain.
- Spread batter evenly in the pan.
- Scatter chilled crumble over the surface without pressing.
- Bake 34–38 minutes until golden and a skewer shows a few moist crumbs.
- Cool completely, dust with powdered monk fruit, lift, and slice into nine squares.
Nutrition Estimate
Per serving: approximately 175 calories, 3.2g net carbs, 6.9g protein, 14.4g fat, 4.1g fiber, and 175mg sodium.
Nutrition is an estimate and varies by brand and portion size. “Sugar-free” here means no added sugar; naturally occurring carbohydrates may still be present.