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Keto Pumpkin Cake

Keto Pumpkin Cake


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  • Author: Grace
  • Total Time: 47 minutes
  • Yield: Serves about 12 slices 1x

Description

Keto Pumpkin Cake is a scrumptious low-carb dessert that encapsulates the essence of fall with its warm spices and rich pumpkin flavor. Inspired by the classic gooey butter cake, this delightful treat boasts a moist, gooey texture that’s sure to impress both keto enthusiasts and dessert lovers alike. Perfect for holiday gatherings or cozy evenings at home, this easy-to-make cake is versatile enough to serve warm with whipped cream or chilled as a refreshing treat. With a blend of wholesome ingredients, you can indulge guilt-free and satisfy your sweet cravings this season.


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 alternative)
  • 2 eggs
  • 2.5 cups almond flour
  • 1 tbsp baking powder
  • Pumpkin spice

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 baking pan.
  2. In a mixing bowl, cream together softened butter, cream cheese, pumpkin puree, and sweetener until well combined.
  3. Add eggs and vanilla extract; mix until smooth.
  4. Gradually incorporate almond flour, powdered sweetener, baking powder, and pumpkin spice until fully mixed.
  5. Spread the batter evenly in the prepared pan.
  6. Drizzle melted butter on top and sprinkle with powdered sweetener and additional pumpkin spice.
  7. Bake for 30–32 minutes or until the top is barely golden and no longer wet.
  8. Allow to cool for 10 minutes before slicing.
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Keto

Nutrition

  • Serving Size: 1 slice (50g)
  • Calories: 210
  • Sugar: 2g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 50mg