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“October.” Might that be the most wonderous word in the English language? 🙂 October is my favorite month of the entire year. It’s finally starting to act like fall might eventually arrive here in Texas.

October means pumpkins. They are everywhere. In food, drinks, on our porches, and in those glorious pumpkin patches that spring up everywhere. I recently tried a delicious recipe for a low-carb Pumpkin Crunch Cake that I want to share with you.

I have been following a low-carb eating plan for almost a year and a half, and as I have mentioned many times, baking is a very challenging aspect of this type of lifestyle.

The holidays can be especially frustrating because we all want to participate in the delicious seasonal flavors. But many of the things that abound this time of year can wreck our waistlines.

I recently stumbled across a recipe for a low-carb Pumpkin Crunch Cake that I just had to try. It had me at 3.7g of net carbs per serving. 🙂

It has all the flavors of the season. Pumpkin puree. Eggs. Heavy cream. Pumpkin pie spice. Pecans. Butter. Yes, yes, yes, yes, yes, and YES.

This cake is very easy to make. You simply mix pumpkin, eggs, sweetener, cream, pumpkin pie spice, and salt until it is smooth. You also use a low-carb yellow cake mix in this recipe.

Once everything is mixed, you put it in your baking pan.

Then you sprinkle the remaining cake mix on top.

Then you mix pecans with a brown sweetener and sprinkle them on top of your cake. Drizzle melted butter on top of all that.

Bake your cake until it is brown. I had to cover mine for the last ten minutes or so to keep the pecans from burning.

It comes out golden brown and the top is crunchy from the nuts and butter and sweetener.

This cake made the whole house smell like fall. Heavenly.

This Pumpkin Crunch Cake is DELICIOUS. I am very wary of low-carb desserts and most are quite disappointing. This one most certainly is not. I tasted it warm out of the oven and found myself “straightening the row.” 🙂

We had it for dessert after dinner with a dollop of Rebel low-carb ice cream. It was divine. I would definitely add this to my list of Thanksgiving recipes.

We should all be able to enjoy the flavors of the season, even when following a low-carb lifestyle. This Low-Carb Pumpkin Crunch Cake is a winner in that regard.

By way of tips, I used the Duncan Hines Keto Yellow Cake Mix for my cake. I have not yet tried this cake mix just as a cake by itself, but it worked beautifully in this recipe. I remain frustrated by how expensive keto baking products are. This one is no exception.

For the sweetener, I used a monk fruit sweetener. I prefer the Lakanto brand. This recipe calls for white and brown sweeteners.

The recipe I used called for using Swerve products. I have tried Swerve and don’t like it. To me, all Swerve products have that “cooling effect” that plagues so many sweeteners. If you do like Swerve, by all means, use it if you make this recipe.

With the holidays approaching, I am on the lookout for ways to incorporate all the flavors of the season into my life without compromising my commitment to eating low-carb.

This recipe is definitely a keeper in helping me do that.

I hope you’ll give this Low-Carb Pumpkin Crunch Cake a try. I’d love to know how yours turns out!

And I’d love for you to follow me on Pinterest!

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