Preheat oven to 325°F and spray a 9×13 pan with nonstick baking spray.
In a bowl sift salt, xanthan gum, baking powder, baking soda, and coconut flour and set aside.
In a mixer beat eggs and vegetable oil.
Stir in Fructevia and MonkSweet until well combined.
Add in vanilla extract, cinnamon, and nutmeg. Be sure to scrape sides of mixing bowl intermittently.
Mix in pumpkin puree.
Slowly stir in dry, sifted ingredients on lowest mixer setting.
Mix until all flour is combined.
Pour cake batter into prepared 9×13 pan.
Bake at 325ºF for about 50-60 minutes, or until center of cake is no longer jiggly.
Allow to cool on counter.
Please be sure cake is not hot while cutting. Because the cake is made with coconut flour, it needs to firm up during the cooling process.
Place walnuts in a nonstick pan on medium low heat on stove top.
Heat until nuts are fragrant and slightly toasted.
Remove from heat and place in a mixing bowl.
Add in Nectevia and stir well with a rubber spatula, coating all of the toasted walnuts.
Mix in the cinnamon.
Sprinkle on top of the warm pumpkin cake.