Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. It is so fluffy, moist and amazingly delicious. Simply the BEST!

Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. It is so fluffy, moist and amazingly delicious. Simply the BEST!
It is probably the moistest cake I’ve ever made/eaten and it´s filled with the perfect amount of all those delicious autumn spices. And the cream cheese frosting (I’m addicted to it!!) goes so well with this cake!… It´s a perfect choice to impress all your guests. I think this cake makes a perfect dessert for your Thanksgiving dinner or for your Christmas celebration. And you still have time to try it on Halloween…

Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. It is so fluffy, moist and amazingly delicious. Simply the BEST!

It’s fall season and if there’s one thing that I LOOVE in this season definitely are pumpkins.

I still had a pumpkin that leftover from my pumpkin cookies. Making a pumpkin cake it was the best destiny that I could give to this pumpkin.

No wonder I have on my blog many pumpkin recipes. If you are a pumpkin lover just like me you can try my roasted pumpkin, or my roasted pumpkin soup, or even my keto pumpkin cookies.

Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. It is so fluffy, moist and amazingly delicious. Simply the BEST!

 

This pumpkin cake is really easy to make. In the other day, I made this recipe with my kids helping me. They love to get in the kitchen and prepare something to satisfy their sweet taste. Especially my youngest son. Once in a while, he pulls a chair to the counter and rolls up his sleeves to help me with dinner. He does this since he was 2 years old…

 

Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. It is so fluffy, moist and amazingly delicious. Simply the BEST!

I can guarantee you that everyone is going to love this cake. This is one of my new favorite cakes and I’m already trying to think up another excuse to bake it again because we finished it off so quickly!
I can guarantee you that everyone is going to love this cake. This is one of my new favorite cakes and I’m already trying to think up another excuse to bake it again because we finished it off so quickly!

Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. It is so fluffy, moist and amazingly delicious. Simply the BEST!

What will you need to make this keto pumpkin cake?

eggs

pumpkin puree

melted butter

cream cheese

almond flour

coconut flour

baking powder

erythritol (or any low carb sweetener)

vanilla extract

Then, you’ll need two separate bowls: one for the dry ingredients and another for the wet ingredients. Add the dry ingredients into the wet and pour into a baking sheet.

Here is a video showing how to make this keto pumpkin cake.


For me, this keto pumpkin cake is a match made in heaven.

Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. It is so fluffy, moist and amazingly delicious. Simply the BEST!

 

Print Recipe
Keto Pumpkin Cake
Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. It is so fluffy, moist and amazingly delicious. Simply the BEST!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
slices
Ingredients
Pumpkin Cake
  • 3 eggs
  • 1/4 cup melted butter
  • 1 cup pumpkin puree
  • 1 tsp Vanilla Extract
  • 1/4 cup Cream Cheese
  • 1 tbsp pumpkin spice
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup low carb sweetener (Erythritol, Swerve or Stevia
  • 1 tsp baking powder
Cream Cheese Frosting
  • 2/3 cup Cream Cheese
  • 1/2 cup powedered erythritol
  • 1 tsp Vanilla Extract
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
slices
Ingredients
Pumpkin Cake
  • 3 eggs
  • 1/4 cup melted butter
  • 1 cup pumpkin puree
  • 1 tsp Vanilla Extract
  • 1/4 cup Cream Cheese
  • 1 tbsp pumpkin spice
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup low carb sweetener (Erythritol, Swerve or Stevia
  • 1 tsp baking powder
Cream Cheese Frosting
  • 2/3 cup Cream Cheese
  • 1/2 cup powedered erythritol
  • 1 tsp Vanilla Extract
Instructions
Pumpkin Cake
  1. Preheat oven to 185ºC / 350˚F. line with parchment paper a 9x13 non-stick baking pan.
  2. In a large bowl, whisk together the wet ingredients:eggs, melted butter, pumpkin puree, cream cheese and vanilla extract.
  3. In another bowl, whisk together the dry ingredients: almond flour, coconut flour, low carb sweetener, salt, pumpkin spices and baking powder.
  4. Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 185ºC / 350˚F for 20-25 min (my oven took 20 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan.
Cream Cheese Frosting
  1. Combine all of your frosting ingredients in the bowl of a stand mixer , and beat on medium speed until fluffy.
  2. Spread the top with frosting.

Nutrition Facts

Amount Per Serving

Calories: | Total Fat: | Cholesterol: | Total Carbohydrates: | Protein:

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