Keto Pumpkin Cake is a delicious gluten-free, low-carb, pumpkin spice cake with a smooth and creamy vanilla cream cheese frosting.
Fall is in the air, and that can only mean one thing: pumpkin-flavored everything is making its annual comeback.
Fortunately, pumpkin is naturally low in carbohydrates and high in fiber.
This delectable frosted pumpkin spice cake is my granddaughter's favorite, and she asks me to bake it every time she visits.
My Keto pumpkin cake is a moist, yummy, guilt-free dessert that will have your taste buds singing with delight.
Packed with warming spices, creamy pumpkin, and a thick and sweet cream cheese frosting, this cake perfectly satisfies your autumn cravings while staying true to your dietary goals.
So get ready to indulge in all the pumpkin-flavored goodness without compromising your healthy lifestyle.
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Health Benefits of Pumpkin
- Contains antioxidants- Pumpkin is high in antioxidants and has been known to support healthy inflammation levels.
- Helps to support heart and blood pressure health- Pumpkin contains potassium, which can support heart and blood pressure health.
- High in fiber for weight loss support- Pumpkin's fiber helps make you feel full, aiding in weight loss.
(Source)
Recipe is inspired by my Keto Pumpkin Pumpkin Scones recipe.
Jump to:
Ingredients
Pumpkin Cake Ingredients
Cream Cheese Frosting Ingredients
Pumpkin Cake
- 2 cups Blanched Fine Almond Flour
- 1 cup Low-Carb Granulated Sweetener
- Two teaspoons of Baking Powder
- One teaspoon of Baking Soda
- ¼ teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice
- 1 ½ Ground Cinnamon
- 1 ⅔ cups Canned Pumpkin Puree (not pie filling)
- 1 cup Avocado Oil or olive oil
- Four large Eggs
- 1 ½ teaspoons Vanilla Extract
Cream Cheese Frosting
- Six ounces of Full-Fat Cream Cheese, softened
- 6 ounces Butter, softened
- 1 ⅔ cups Powdered Low-Carb Sweetener
- 1 teaspoon Vanilla Extract
- 2-4 tablespoons unsweetened Almond Milk
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Preheat the oven to 350℉ (180℃). Grease and line a 9x13-inch baking pan with parchment paper. Set aside.
Add almond flour, low-carb granulated sweetener, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to a large mixing bowl.
Whisk until thoroughly combined.
Add pumpkin puree, avocado oil, eggs, and vanilla extract to the dry mixture.
Mix until smooth and combined.
Pour the cake batter into the prepared pan and spread until level and even.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely.
Add cream cheese, butter, vanilla extract, and half of the powdered sweetener to a stand mixer or large mixing bowl with a hand mixer and beat on medium speed until combined.
Add the remaining sweetener and two tablespoons of the almond milk and beat until creamy. If needed, add more almond milk to thin the frosting.
Once the cake has cooled completely, frost it with the cream cheese frosting, cover, and refrigerate for 2 hours or more before serving.
Slice and serve.
Substitutions
- Almond Flour - If you want a gluten-free cake that is not low-carb, you can substitute the almond flour with 2-cups of gluten-free baking mix.
- Low-Carb Sweeteners- If you are not following a low-carb diet, you can substitute the low-carb granular sweetener for the same amount of sugar and the low-carb powdered sweetener for the same amount of confectioners' sugar.
Equipment
Storage
Store the frosted cake in a covered dish in the fridge for up to 1 week. I don't recommend freezing the cake.
📖 Printable Recipe Card
Keto Pumpkin Cake
Equipment
Ingredients
Pumpkin Cake
- 2 cups Blanched Fine Almond Flour
- 1 cup Low-Carb Granulated Sweetener
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice
- 1 ½ Ground Cinnamon
- 1 ⅔ cups Canned Pumpkin Puree not pie filling
- 1 cup Avocado Oil or olive oil
- 4 large Eggs
- 1 ½ teaspoons Vanilla Extract
Cream Cheese Frosting
- 6 ounces of Full-Fat Cream Cheese softened
- 6 ounces Butter softened
- 1 ⅔ cups Powdered Low-Carb Sweetener
- 1 teaspoon Vanilla Extract
- 2-4 tablespoons unsweetened Almond Milk
Instructions
- Preheat the oven to 350℉ (180℃). Grease and line a 9x13-inch baking pan with parchment paper. Set aside.
- Add almond flour, low-carb granulated sweetener, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to a large mixing bowl. Whisk until thoroughly combined.
- Add pumpkin puree, avocado oil, eggs, and vanilla extract to the dry mixture. Mix until smooth and combined.
- Pour the cake batter into the prepared pan and spread until level and even.
- Bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake.
- Remove the cake from the oven and let it cool completely.
- Add cream cheese, butter, vanilla extract, and half of the powdered sweetener to a stand mixer or large mixing bowl with a hand mixer and beat on medium speed until combined. Add the remaining sweetener and two tablespoons of the almond milk and beat until creamy. You can add more almond milk to thin the frosting if needed.
- Once the cake has cooled completely, frost it with the cream cheese frosting, cover, and refrigerate for 2 hours or more before serving. Slice and serve.
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Notes
Nutrition
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