It’s pumpkin spice season.. and since I’m back in Canada and can easily find pumpkin here, I decided to make another cake. I know.. I decided a few weeks ago to put up more meals and less desserts but I definitely loved this keto pumpkin cake and you will all too!
The recipe is fairly easy to make! Just mix together the ingredients and pop it in the oven! I used pure pumpkin puree with NO additives. You want to make sure that there is NO added sugars in your pumpkin puree mix or added flavours.
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If you like this recipe, make sure to check out my double chocolate cake with peanut butter icing or my keto birthday cake!
Keto Pumpkin Cake
A keto pumpkin cake with a cream cheese frosting. Like pumpkin pie but in cake form. SO delicious.
Ingredients
CAKE
- 2/3 cup (140g) pumpkin puree
- 1/2 cup (100g) butter - melted
- 1/2 cup (118ml) water
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 cup (50g) sugar substitute (I used monk fruit)
- 3 eggs
- 2 cups (200g) almond flour
- 1 tsp baking powder
ICING:
- 1 pkg (250g) cream cheese
- 1/4 cup (40g) confectioners sugar substitute
- 1 tsp vanilla
Instructions
I used a 7-inch cake pan
Mix all the cake ingredients into a bowl, whisk thoroughly.
Pour into 2 cake pans and bake at 350/175 for roughly 40 minutes OR until you can poke the cake with a toothpick and it comes out clean.
Use a hand or stand mixer to mix up the icing ingredients and frost your cake after it cools! I topped mine with a little cinnamon.
Notes
This makes roughly 10 slices.
Nutritional Information per slice:
- CALS: 306
- FAT: 27.9
- CARBS: 6.6
- FIBRE: 2.7
- NET CARBS: 3.9
- PROTEIN: 9.8
14 comments
can you substitute ground flax seed for the almond flour?
No, I dont think that will work. You’d need a flour to use.
How do you think this would do baked in a bread pan as pumpkin bread without the cream cheese icing?
I think that should be ok! You may have to keep it in the oven a bit longer so the centre will set, though.
I love anything pumpkin and this is my favorite time of the year because I always come across tons of great look pumpkin recipes! My cheat is come up in a few days so I’ll try this out soon. Thank you!
I am in a foreign country where I can not ding almond flour. I have, finally found some coconut flour. Yaaay!!!! So my question is, will coconut flour work in this recipe? And if so, how much would I use to substitute for the almond flour? I am loving my vacation, but am frustrated that ingredients are not more available. Such is life!!
Thank you in advance!
It should work with coconut flour! I’d try 3/4 cups and go from there!
This recipe was amazing and easy to make. I love that it didn’t kick me out of ketosis.
the toothpick comes out clean when it’s not even half done (still wet).
I don’t have 7″ cake pans can I use a 9×9 or do I need a 11 x 9 pan?
No both should be fine, it may just make 1 layer instead of two! And possibly a shorter baking time!
Mine was very dry. However, I used 3 6” pans and baked them at the same time. Would that have made a difference?
Hi! yes that could have been the problem as the layers might have been thinner that mine leading it to overcook at the same temp time.
This was maybe the most delicious pumpkin cake I’ve ever had including ones from my carby days!! I doubled the sweetener with brown swerve because I was making them into donuts. Thanks for bringing the most satisfying keto cakes back into our lives.