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!
Servings Prep Time
8slices 10minutes
Cook Time
20-25minutes
Servings Prep Time
8slices 10minutes
Cook Time
20-25minutes
Ingredients
Pumpkin Cake
  • 3 eggs
  • 1/4cup melted butter
  • 1cup pumpkin puree
  • 1tsp Vanilla Extract
  • 1/4cup Cream Cheese
  • 1tbsp pumpkin spice
  • 1cup almond flour
  • 1/4 cup coconut flour
  • 1/3cup low carb sweetener(Erythritol, Swerve or Stevia
  • 1tsp baking powder
Cream Cheese Frosting
  • 2/3cup Cream Cheese
  • 1/2 cup powedered erythritol
  • 1tsp Vanilla Extract
Instructions
Pumpkin Cake
  1. Preheat oven to 185ºC / 350˚F. line with parchment paper a 9×13 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.