It’s pumpkin spice season.. and since I’m back in Canada and can easily find pumpkin here, I decided to make another cake. I know.. I decided a few weeks ago to put up more meals and less desserts but I definitely loved this cake and you will all too!

What you’ll need:


  • 2/3 cup (140g) pumpkin puree
  • 1/2 cup (100g) butter – melted
  • 1/2 cup (118ml) water
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 cup (50g) sugar substitute (I used monk fruit)
  • 3 eggs
  • 2 cups (200g) almond flour
  • 1 tsp baking powder


  • 1 pkg (250g) cream cheese
  • 1/4 cup (40g) confectioners sugar substitute
  • 1 tsp vanilla

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I used a 7-inch cake pan

Mix all the cake ingredients into a bowl, whisk thoroughly.

Pour into 2 cake pans and bake at 350/175 for roughly 40 minutes OR until you can poke the cake with a toothpick and it comes out clean.

Use a hand or stand mixer to mix up the icing ingredients and frost your cake after it cools! I topped mine with a little cinnamon.

This makes roughly 10 slices.

Nutritional Information per slice:

  • CALS: 306
  • FAT: 27.9
  • CARBS: 6.6
  • FIBRE: 2.7
  • NET CARBS: 3.9
  • PROTEIN: 9.8


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  1. Patricia Williams

    September 11, 2018 at 11:17 pm

    can you substitute ground flax seed for the almond flour?

    • hungryelephant

      September 13, 2018 at 3:39 pm

      No, I dont think that will work. You’d need a flour to use.

  2. Susan

    September 15, 2018 at 11:28 pm

    How do you think this would do baked in a bread pan as pumpkin bread without the cream cheese icing?

    • hungryelephant

      September 15, 2018 at 6:31 pm

      I think that should be ok! You may have to keep it in the oven a bit longer so the centre will set, though.

  3. Jorge

    September 16, 2018 at 2:08 pm

    I love anything pumpkin and this is my favorite time of the year because I always come across tons of great look pumpkin recipes! My cheat is come up in a few days so I’ll try this out soon. Thank you!

  4. Marilyn

    September 17, 2018 at 9:24 pm

    I am in a foreign country where I can not ding almond flour. I have, finally found some coconut flour. Yaaay!!!! So my question is, will coconut flour work in this recipe? And if so, how much would I use to substitute for the almond flour? I am loving my vacation, but am frustrated that ingredients are not more available. Such is life!!
    Thank you in advance!

    • hungryelephant

      September 17, 2018 at 4:27 pm

      It should work with coconut flour! I’d try 3/4 cups and go from there!

  5. Dusti

    September 18, 2018 at 5:48 pm

    This recipe was amazing and easy to make. I love that it didn’t kick me out of ketosis.


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