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Pumpkin Spice Crumb Cake

This crumb cake is gluten free, dairy free, and sugar free! It goes perfectly for a fall breakfast along with a 37 calorie Pumpkin Spice Latte.


½ cup almond flour
½ cup coconut flour
⅓ cup Swerve
3 tablespoons ground flax
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
4 eggs
⅓ cup canned pumpkin
¼ cup non-dairy milk
2 tablespoons melted butter
1 teaspoon vanilla extract

Crumb Topping
2 tablespoons melted butter
⅓ cup almond flour
¼ cup chopped pecans
3 tablespoons Swerve
½ teaspoon cinnamon
Pinch sea salt


Heat oven to 350°F. Whisk together the dry ingredients (almond flour through baking powder) in a bowl. In a separate large bowl, whisk the eggs, pumpkin, milk, butter, and vanilla. Add dry ingredients to wet and stir to combine.

Add batter to an 8-by-8-inch dish coated with cooking spray. Stir together the crumb topping ingredients. Sprinkle over the top, and bake for 30-32 minutes on a middle rack until set and the top is golden brown. Let cool before cutting into 9 squares.

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