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
- 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
- Preheat the oven to 350°F (175°C) and grease a 9×13 baking pan.
- In a mixing bowl, cream together softened butter, cream cheese, pumpkin puree, and sweetener until well combined.
- Add eggs and vanilla extract; mix until smooth.
- Gradually incorporate almond flour, powdered sweetener, baking powder, and pumpkin spice until fully mixed.
- Spread the batter evenly in the prepared pan.
- Drizzle melted butter on top and sprinkle with powdered sweetener and additional pumpkin spice.
- Bake for 30–32 minutes or until the top is barely golden and no longer wet.
- 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