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With the fall season officially in full gear, it’s hard to beat those familiar flavors. This indulgent bread uses the newest Keto Brick flavor, Pumpkin Pie, as a source of fat and toppings.
Cake -
¼ Pumpkin Pie Keto Brick
1c almond flour
2T erythritol*
1⁄3c pumpkin purée (not filling)
2T heavy cream
2 large eggs
1t baking powder
1t pumpkin spice
Crumble -
1⁄2c almond flour
2T erythritol
1⁄2t pumpkin spice
4T melted butter
1⁄4c pecan pieces
1⁄4t salt
¾ Pumpkin Pie Keto Brick
Preheat oven to 350°.
In a microwave safe bowl, melt the ¼ brick, about 30-45 seconds (melt in intervals so as not to burn the brick). Mix in all cake ingredients with the exception of the eggs and combine. Add eggs and mix until smooth.
Spray an 8x6** baking dish with coconut oil and place a sheet of parchment paper to prevent sticking. Pour in cake batter and spread out evenly.
Spread cake batter
In a separate bowl, combine all crumble ingredients. Spoon mixture onto the cake batter.
Spread mixture onto cake batter

Bake for 30-45 minutes or until a toothpick comes out clean. Note that the crumble may remain slightly undercooked so insert a toothpick through an area not covered by the crumble.

Let rest for 20-30 minutes.

Baked Cake


Melt the remaining brick and drizzle over the whole cake to add additional pumpkin flavor.

Finished pumpkin pie cake


Macros for full batch (be sure to divide by the number of servings, depending on pan used):

Calories: 2970

Fat: 270g

Protein: 84g

Total carbs: 58

*This amount yields a less sweet cake. If you enjoy a sweeter dessert, double the amount.

**Using an 8x8 brownie pan or 13x9 will result in more servings, however, note that this batter doesn’t rise too much.


Order your Pumpkin Pie Keto Bricks: 


Joe Trevino

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