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Pumpkin Crumb Cake (THM S, Low Carb)

Sarah Criddle
  • minutes
  • Serves 12

INGREDIENTS

2 1/2 cups

almond flour

1/4 cup

butter

6 tbsp

THM Gentle Sweet (or 12 tbsp of xylitol or swerve or 4 tbsp of Truvia or Pyure)

3

eggs, beaten

1 tsp

vanilla

1/2 tsp

baking soda

1/2 tsp

baking powder

1 oz

can of pure pumpkin

3

eggs

1 tsp

vanilla

1/2 cup

plus 2 tbsp of THM Gentle Sweet (or 1 cup of xylitol or swerve or 1/3 cup of Truvia or Pyure)

1/4 tsp

molasses

1/2 tsp

cinnamon

1/2 tsp

nutmeg

or 1 tsp of pumpkin pie spice

1 cup

almond flour

1 tbsp

coconut flour

4 tbsp

melted butter

3 tbsp

THM Gentle Sweet (6 tbsp of xylitol or Swerve or 1 tbsp of Truvia or Pyure)

1/4 tsp

mineral salt

1/3 cup

pecans (sprinkled over the top of crumble)

Whipped Topping-

1/2 cup

heavy whipping cream or coconut cream (just the white not the water part)

1 tsp

pumpkin pie spice or cinnamon

2 tbsp

THM Gentle Sweet (or 4 tbsp of xylitol or Swerve or 2 tbsps of Truvia or Pyure)

1 tsp

vanilla

1 pinch

salt