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Keto Pumpkin Cake

Keto Pumpkin Cake


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  • Author: Sarah
  • Total Time: 40 minutes
  • Yield: Serves approximately 12 slices 1x

Description

Keto Pumpkin Cake is the ultimate low-carb treat that captures the essence of fall with its rich pumpkin flavor and gooey texture. Inspired by the beloved pumpkin gooey butter cake, this dessert is perfect for any occasion—whether it’s a festive gathering or a cozy night in. Made with wholesome ingredients like almond flour and cream cheese, this cake is not only easy to prepare but also satisfies your sweet cravings without compromising your diet. Each slice delivers a deliciously moist experience that pairs beautifully with coffee or tea. Embrace the flavors of autumn and indulge guilt-free!


Ingredients

Scale
  • 4 oz salted butter (softened)
  • 4 oz cream cheese (softened)
  • 1/2 cup pumpkin puree
  • 1/2 cup Joy Filled Eats Sweetener (or alternatives)
  • 2 eggs
  • 1 tsp vanilla extract
  • 2.5 cups almond flour
  • 1/4 cup powdered sweetener
  • 1 tbsp baking powder
  • 1 tsp pumpkin spice

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 baking pan.
  2. In a mixing bowl, cream together the softened butter, cream cheese, pumpkin puree, and sweetener using an electric mixer until smooth.
  3. Add eggs and vanilla; mix until well combined.
  4. Gradually incorporate almond flour, powdered sweetener, baking powder, and pumpkin spice until fully mixed.
  5. Spread the batter evenly in the prepared baking dish.
  6. Drizzle melted butter over the batter; sprinkle with powdered sweetener and extra pumpkin spice.
  7. Bake for 30-32 minutes until golden on top but still moist.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 75g)
  • Calories: 180
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 50mg