Keto Pumpkin Crunch Cake

Ingredients:

For the Pumpkin Layer:

• 1 can (15 ounces) pure pumpkin puree
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• A pinch of salt

For the Crunchy Topping:

• 1/2 cup almond flour
• 1/2 cup chopped pecans or walnuts
• 1/4 cup granulated erythritol or your preferred keto-friendly sweetener
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon