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Keto Pumpkin Cake is such a simple, delicious cake to get that fall pumpkin fix. It’s topped with a scrumptious cream cheese frosting which makes it a perfect dessert.
Keto Pumpkin Cake with Cream Cheese Frosting
My keto pumpkin cake is gluten free and sugar free. This means it’s perfect for anyone following a low carb, keto, gluten free, or sugar free lifestyle. It’s also a good option for diabetics.
It’s absolutely delicious and it freezes well too. It definitely will give you your pumpkin fix this fall. It also would make a fun dessert for Thanksgiving or even Christmas, if you want to skip the traditional pie.
Ingredients to make this cake
- eggs
- sugar substitute
- butter
- canned pumpkin puree (not pumpkin pie filling)
- real vanilla extract
- almond flour
- coconut flour
- unflavored whey protein powder (can also use egg protein)
- salt
- baking powder
- cinnamon
- pumpkin pie spice
- Keto Cream Cheese Frosting
- cream cheese
- unsalted butter
- powdered sugar substitute
- real vanilla extract
Tools needed to make this cake
How to make Keto Pumpkin Cake
My gluten free, sugar free pumpkin cake is easy to make. Don’t let the ingredient list fool you. Mix the dry ingredients, mix the wet ingredients. Combine them and bake. Easy Peasy.
- Whisk eggs then add sugar, butter, pumpkin puree, and vanilla and mix until smooth.
- In a separate bowl, whisk together the flours, protein powder, salt, baking powder, cinnamon and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Spread batter into pan.
- Bake at 325F for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Tips for Keto Pumpkin Cake
Can keto pumpkin cake be frozen? Yes, can absolutely be made in advance and frozen. However, freeze it without the frosting. Add the frosting fresh when ready to serve.
Best Icing for keto pumpkin cake? I’m a little bias, but I just love this keto cream cheese frosting on the cake. However, you could add a simple “powdered sugar” glaze or even a crumb topping would be delicious.
Does keto pumpkin cake need to be refrigerated? I do recommend keeping the cake refrigerated since it has a cream cheese frosting or the icing will melt down, get too soft, and will spoil quickly.
Grab a plate because you don’t want to miss out on this cake!
Keto Pumpkin Cake
Keto Pumpkin Cake is such a simple, delicious cake to get that fall pumpkin fix. It's topped with a scrumptious cream cheese frosting which makes it a perfect dessert.
Ingredients
Cake
- 2 large eggs
- 1/2 cup sugar substitute
- 1/4 cup butter melted
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 tsp real vanilla extract
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/4 cup unflavored whey protein powder (can also use egg protein)
- 2 tsp baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 tsp salt
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar substitute, depending on the consistency
- 1 teaspoon real vanilla extract
Instructions
Cake
- Preheat oven to 325F. Coat a 9x9 baking pan with a non-stick cooking spray.
- In a large bowl, whisk eggs. Add sugar, butter, pumpkin puree, and vanilla and mix until smooth.
- In a medium bowl, whisk together the flours, protein powder, salt, baking powder, cinnamon and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Evenly spread batter into prepared baking pan.
- Bake at 325F for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven onto wire rack and cool completely.
Frosting
- In a mixing bowl, cream together butter and cream cheese until smooth.
- Gradually add powdered sugar mixing well after each addition until desired consistency.
- Add vanilla and mix well.
- Frost cake.
- Serve immediately or store in refrigerator until ready to serve. Store leftovers in refrigerator in airtight container.
Notes
Can keto pumpkin cake be frozen? Yes, can absolutely be made in advance and frozen. However, freeze it without the frosting. Add the frosting fresh when ready to serve.
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Nutrition Information:
Yield: 16 Serving Size: 1 sliceAmount Per Serving: Calories: 115Total Fat: 9.9gCarbohydrates: 24.1gNet Carbohydrates: 1.8gFiber: 1.3gSugar Alcohols: 21g
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Can’t wait to try this! But what’s the purpose of the whey protein? Just to add some protein and health benefit? Can I leave it out? Thanks!
It adds protein and texture. I haven’t tried without it, but let me know if you do. w-
Oops, you forgot to add the amount of sugar to the recipe. Luckily, I noticed this before putting it in the oven. I doubled the recipe and added 2/3 cup erythritol sweetener based on another recipe I looked at. Hope it turns out ok!
Hi Terri. It’s there. It’s listed as 1/2 cup of sugar substitute in the recipe. Glad you were able to make it work. w-
Girl, this looks SO perfect for Fall! I just need to get you to show substitutes for coconut flour… #DangAllergy