Ingredients:

  • 1/2 cup (56g) superfine almond flour
  • 3 tbsp (35g) brown monk fruit sweetener
  • 1 tsp (2g) ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed
  • 1 cup (245g) pumpkin puree
  • 2 large (100g) eggs
  • 1 1/2 cups (170g) superfine almond flour
  • 2 tbsp (14g) coconut flour
  • 1/2 cup (95g) granulated monk fruit sweetener
  • 1 tsp (4g) pumpkin pie spice
  • 1 tsp (4g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) melted butter

Instructions:

  1. Preheat your oven to 325°F (163°C). Line a 9x9 inch pan with parchment paper, leaving a slight overhang on the sides. Note: This lets you lift the whole cake out later.
  2. In a medium bowl, mix 56g almond flour, 35g brown sweetener, and 2g cinnamon.
  3. Work the 42g cold, cubed butter into the streusel mix with a fork until pea sized clumps form. Put this bowl in the fridge immediately.
  4. In a large bowl, whisk the pumpkin puree, eggs, and vanilla extract until completely smooth. Stir in the 28g melted butter.
  5. Sift in the 170g almond flour, 14g coconut flour, 95g granulated sweetener, pumpkin pie spice, baking powder, and salt.
  6. Mix the batter until just combined. Note: Overmixing can make the cake feel too dense.
  7. Spread the batter evenly into the prepared pan.
  8. Sprinkle the chilled streusel over the top, pressing very lightly.
  9. Bake for 30-35 minutes until the edges are golden brown and a toothpick in the center comes out clean.