Keto Pumpkin Cake

by hungryelephant

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 keto pumpkin cake and you will all too!

 

 

The recipe is fairly easy to make! Just mix together the ingredients and pop it in the oven! I used pure pumpkin puree with NO additives. You want to make sure that there is NO added sugars in your pumpkin puree mix or added flavours.

 

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If you like this recipe, make sure to check out my double chocolate cake with peanut butter icing or my keto birthday cake!

Keto Pumpkin Cake

Keto Pumpkin Cake

Yield: 10
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A keto pumpkin cake with a cream cheese frosting. Like pumpkin pie but in cake form. SO delicious.

Ingredients

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

Instructions

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.

Notes

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

Patricia Williams September 11, 2018 - 11:17 pm

can you substitute ground flax seed for the almond flour?

Reply
hungryelephant September 13, 2018 - 3:39 pm

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

Reply
Susan September 15, 2018 - 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 - 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
Jorge September 16, 2018 - 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
Marilyn September 17, 2018 - 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 - 4:27 pm

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

Reply
Dusti September 18, 2018 - 5:48 pm

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

Reply
kj September 21, 2018 - 8:46 pm

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

Reply
Mel October 1, 2018 - 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 - 1:32 am

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

Reply
Mavis October 6, 2018 - 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 - 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
Angelique October 20, 2018 - 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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