Banana Pumpkin Spice Crumble Cake (Gluten-Free, Keto-Friendly, Low Net Carbs, No Added Sugar)!

What happens when banana and pumpkin spice come together in one healthy fall dessert? 🎃🍌

 Meet my Banana Pumpkin Spice Crumble Cake! Made with my signature banana flavored almond flour and naturally inspired ingredients, this cozy fall treat is gluten-free, no added sugar, low net carb, and keto-friendly. Who says you can't enjoy fall flavors and still make healthier choices?

Would you enjoy this warm with a little creamy frosting on top?

Cake

• 2 cups of banana flavored almond flour

• 2 tablespoons tapioca flour

• 1 teaspoon of baking powder

• ¼ teaspoon of salt

• 1 teaspoon cinnamon

• ½ teaspoon pumpkin pie spice

• ½ cup pumpkin purée

• 2 eggs

• ⅓ cup monk fruit sweetener

• ¼ cup melted coconut oil

• 1 teaspoon pure vanilla extract

• ¼ cup of ripe mashed bananas (optional)

Crumble

• ½ cup banana flavored almond flour

• 2 tablespoons of melted coconut oil

• 2 tablespoons monk fruit

• ½ teaspoon cinnamon

Instructions

1. Heat oven to 350°F. Prepare a square 9 x 9 cake pan with parchment paper. (I like my silicone).

2. Mix the cake ingredients until smooth. Whisk the almond flour, baking powder, vanilla, and cinnamon. Next combine your pumpkin puree, monk fruit, coconut oil, eggs, bananas (optional), and vanilla. Then combine your wet ingredients with your dry.

3. Chill for 1 hour.

4. Pour into a prepared small baking pan.

5. Combine crumble ingredients until crumbly and sprinkle on top.

6. Bake for approximately 25–30 minutes. Cool and Enjoy!