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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:

CAKE

  • 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

ICING:

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

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Directions:

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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14 Comments

  1. Patricia Williams

    September 11, 2018 at 11:17 pm

    can you substitute ground flax seed for the almond flour?

    Reply
    • hungryelephant

      September 13, 2018 at 3:39 pm

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

      Reply
  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?

    Reply
    • 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.

      Reply
  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!

    Reply
  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!

    Reply
    • hungryelephant

      September 17, 2018 at 4:27 pm

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

      Reply
  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.

    Reply
  6. kj

    September 21, 2018 at 8:46 pm

    the toothpick comes out clean when it’s not even half done (still wet).

    Reply
  7. Mel

    October 1, 2018 at 2:32 am

    I don’t have 7″ cake pans can I use a 9×9 or do I need a 11 x 9 pan?

    Reply
    • hungryelephant

      October 1, 2018 at 1:32 am

      No both should be fine, it may just make 1 layer instead of two! And possibly a shorter baking time!

      Reply
  8. Mavis

    October 6, 2018 at 9:43 pm

    Mine was very dry. However, I used 3 6” pans and baked them at the same time. Would that have made a difference?

    Reply
    • hungryelephant

      October 8, 2018 at 2:55 pm

      Hi! yes that could have been the problem as the layers might have been thinner that mine leading it to overcook at the same temp time.

      Reply
  9. Angelique

    October 20, 2018 at 9:58 am

    This was maybe the most delicious pumpkin cake I’ve ever had including ones from my carby days!! I doubled the sweetener with brown swerve because I was making them into donuts. Thanks for bringing the most satisfying keto cakes back into our lives.

    Reply

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