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
Yield: 10

Keto Pumpkin Cake

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.



  • 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


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