Prep Time: 20 minutes
Bake Time: 45–55 minutes
Cooling Time: 2 hours (highly recommended for clean slices)
Total Time: Approximately 3 hours (including cooling)
Ingredient Notes
For the best results, ensure all your ingredients, especially the eggs and cream, are at room temperature. This helps create a smooth, emulsified custard base.
Pumpkin Puree: Be sure to buy 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced .
Sweeteners: This recipe uses a combination of Swerve Granular for the base and Swerve Brown for the topping. The brown sugar substitute is key for that classic, molasses-like crunch flavor.
Cake Mix Shortcut: This version uses a box of Swerve Yellow Cake Mix for convenience. It creates a perfectly textured crumb topping and simplifies the recipe .
Ingredients
For the Pumpkin Custard Base
1 1/2 cups pumpkin puree (not pumpkin pie filling)
3 large eggs (room temperature)
2/3 cup Swerve Granular (or equivalent granulated erythritol/monk fruit blend)
1/2 cup heavy whipping cream
2 tsp pumpkin pie spice
1/4 tsp salt
1 box (approx. 11-12 oz) Swerve Yellow Cake Mix, divided
For the Crunch Topping
1 cup chopped pecans
1/3 cup Swerve Brown (or brown sugar substitute)
1/2 cup butter, melted
Image of the ingredients laid out on a wooden board.
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×13-inch glass or ceramic baking dish. Glass or ceramic is preferred as it conducts heat gently, ensuring the custard bakes evenly without burning the edges .
2. Make the Pumpkin Layer
In a large bowl, whisk together the pumpkin puree, eggs, Swerve Granular, heavy whipping cream, pumpkin pie spice, and salt until the mixture is completely smooth and well combined.
Measure out 1/2 cup of the Swerve Yellow Cake Mix from the box. Whisk this 1/2 cup into the pumpkin mixture until no lumps remain.
Pour the pumpkin mixture into your prepared baking dish and spread it into an even layer.
3. Layer the Dry Cake Mix
Take the remaining cake mix from the box and sprinkle it evenly and gently over the top of the pumpkin layer. Do not stir it in; this dry layer is what helps create the crunchy topping.
4. Assemble the Crunch Topping
In a small bowl, combine the chopped pecans and the Swerve Brown. Sprinkle this nut mixture evenly over the dry cake mix layer.
Finally, drizzle the melted butter as evenly as possible over the entire surface, making sure to cover the pecans and cake mix.
5. Bake to Perfection
Place the dish in the preheated oven and bake for 45 to 55 minutes. The top should be a rich, deep golden brown and feel firm to the touch. The center will still have a slight jiggle, as it sets further while cooling .
6. The Crucial Cooling Step
Remove the cake from the oven and place it on a wire rack. Allow it to cool completely to room temperature. For the best texture and cleanest slices, once cooled, cover the dish and refrigerate for at least 2 hours, or overnight. This allows the pumpkin custard to fully set, transforming it from a soft pudding into a sliceable cake .
https://images.unsplash.com/photo-1464349095431-e98a988ff86c?ixlib=rb-4.0.3&auto=format&fit=crop&w=1036&q=80
Tips for Recipe Success
Don’t Overbake: The cake is done when the edges are set and the top is golden. A slight jiggle in the center is your cue to pull it out. It will continue to cook from residual heat and set as it cools.
Cool Completely: I cannot stress this enough. If you try to cut into this cake while it’s warm, it will be runny. Patience is rewarded with perfect, clean layers.
DIY Cake Mix: If you don’t have a boxed mix, you can make your own by whisking together 2 cups of almond flour, 1/2 cup of granular sweetener, 2 tbsp coconut flour, 2 tsp baking powder, and 1/4 tsp salt .
Serving Suggestions
This cake is delicious on its own, but for an extra-decadent treat, serve slices with a dollop of homemade keto whipped cream (heavy cream whipped with a touch of vanilla and powdered erythritol). A sprinkle of cinnamon on top makes for a beautiful presentation .
Storage Information
Refrigerator: Store leftover cake tightly covered in the refrigerator for up to 5 days. The flavors continue to meld, making it even better .
Freezer: This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving .
Nutrition Information
The following nutrition information is calculated based on the recipe as written, using Swerve sweeteners and standard ingredients. Please note that net carbs are calculated by subtracting fiber and sugar alcohols (erythritol) from total carbohydrates, as sugar alcohols do not significantly impact blood sugar for most individuals.
Nutrition Facts Per Serving
Serving Size 1 slice (1/18th of cake)
Calories 214 kcal
Total Fat 19 g
Saturated Fat 9 g
Total Carbohydrates 6.9 g
Dietary Fiber 3.2 g
Sugar Alcohols (Erythritol) 2.3 g
Net Carbs 1.4 g
Protein 5.1 g