May be an image of crumbcake

5 medium eggs separated

1/2 cup Coconut flour

1/2 cup Erythritol or sweetener

1/2 cup Butter, unsalted softened

1/4 teaspoon salt

1/2 teaspoon Baking powder

1 teaspoon Vanilla extract

1 cup pumpkin puree

1 teaspoon Pumpkin spices

Cream Cheese Filling:

8 oz Cream cheese softened

1/4 cup Erythritol Or Sweetener

1 medium Egg

1 teaspoon Vanilla extract

Crumble Topping

1/3 cup Coconut flour

1/3 cup Erythritol Or Sweetener

1/4 cup Butter, unsalted softened

1 teaspoon Cinnamon



Preheat the oven to 180C/375F degrees.

Grease and line an 8-inch springform cake tin with parchment paper.

In a bowl, mix the erythritol and butter together

until soft and blended.

Add the egg yolks and vanilla extract and stir

thoroughly. Then add the pumpkin.

Add the coconut flour, pumpkin spices, salt, baking

powder and beat until combined.

In another bowl, whisk the egg whites until stiff.

Gently fold the egg whites into the cake mixture.

Spoon half of the mixture into the baking tin and smooth evenly.


In a bowl, add the softened cream cheese and beat with

the erythritol (or sugar substitute).

Add the egg and vanilla extract and beat until smooth.

Spoon this mixture over the cake mixture into the cake

tin and smooth evenly.

Add the other half of the cake mixture over the cream

cheese layer and smooth.


For the topping, place the coconut flour, cinnamon, and erythritol in a bowl and mix until combined.

Add the butter and mix with your hands, gently, so that

the mixture looks like breadcrumbs.

Scatter the topping over the cake mixture.

Bake for 40-45 minutes until firm and the top is cooked.

Remove from the oven, allow to cool, then place in the

fridge to firm.

Whipped topping:

1 cup whipping cream

1/4 confectioner sweetener

Using a mixer an mix until stiff

Serving size: 10

serving: 1

Cal: 278 K

Fat: 224 grams

Protein: 7 grams

Carbohydrates: 10 grams

Fiber: 5 grams

Net carbs: 5