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.

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