Keto Dessert

Gluten Free Pumpkin Cake Recipe

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The gluten free pumpkin cake is moist, healthy and keto friendly. This low carb pumpkin cake is so delicious and suitable on breakfast with a cup of tea or even as a dessert. I have used a homemade pumpkin puree in making this tasty keto pumpkin cake.

Gluten Free Cake
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What you will need to make this gluten free pumpkin cake:

Gluten Free Cake
Gluten Free Cake

How to make pumpkin puree at home:

  • Use a sharp knife to cut the pumpkin into two halves and scoop out the seeds, Then slice it into several half-moons.
  • With the same sharp knife peel the pumpkin. If the knife is sharp, it will be easy to peel the pumpkin.
  • After that, line a baking sheet with parchment paper.
  • Then, place the pumpkin in the oven tray and bake for about 30 minutes on a 230 C until it becomes soft.
  • After that, remove the pumpkin from the oven and leave it to cool.
  • Then, using the food processor beat the pumpkin very well until it becomes a puree.
  • You may need to add a tablespoon of water to make the pumpkin puree easily.
  • Now, you have the pumpkin puree, store it in a closed jar in the fridge until you need it. 
  • You can freeze the extra homemade pumpkin puree until you need it.
Gluten Free Cake
keto Pumpkin Cake

How to make the low carb pumpkin cake:

  • After that, add the eggs, one at a time and keep mixing.
  • Firstly, preheat the oven 190 C.
  • Then, mix the butter, cream cheese and the Erythritol using the hand mixer until the mixture becomes fluffy.
  • Then, add the vanilla extract, stevia drops and keep mixing.
  • Now, add the pumpkin puree, coconut flour, almond flour, salt, cinnamon, ginger and baking powder.
  • Mix everything until well combined.
  • After that, add half of the pumpkin seeds to the batter and combine.
  • Grease a cake pan very well then put the batter in it.
  • Then, add the rest of the pumpkin seeds and press on it lightly.
  • Bake the gluten free pumpkin cake for 45 minutes.
keto Pumpkin Cake

Tips and suggestions for better keto pumpkin cake:

  • The cake pan I used to make this keto pumpkin cake measures 21 cm.
  • The cake becomes ready to remove from the oven once the toothpick inserted in the middle of the cake come out clean.
  • If you don’t like the pumpkin seeds inside the cake, you can only place the seeds on the top.
keto Pumpkin Cake
Gluten Free Cake
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Gluten Free Pumpkin Cake Recipe

The gluten free pumpkin cake is moist, healthy and keto friendly. This low carb pumpkin cake is so delicious and suitable on breakfast with a cup of tea or even as a dessert.
Prep Time10 mins
Cook Time45 mins
Course: Dessert
Cuisine: American, Gluten Free, keto, low-carb
Keyword: gluten free cake, keto cake, keto desserts recipes, low carb cake, pumpkin cake
Servings: 12 slices
Calories: 95kcal

Ingredients

Instructions

  • Firstly, preheat the oven 190 C.
  • Then, mix the butter, cream cheese and the Erythritol using the hand mixer until the mixture becomes fluffy.
  • After that, add the eggs, one at a time and keep mixing.
  • Then, add the vanilla extract, stevia drops and keep mixing.
  • Now, add the pumpkin puree, coconut flour, almond flour, salt, cinnamon, ginger and baking powder.
  • Mix everything until well combined.
  • After that, add half of the pumpkin seeds to the batter and combine.
  • Grease a cake pan very well then put the batter in it.
  • Then, add the rest of the pumpkin seeds and press on it lightly.
  • Bake the gluten free pumpkin cake for 45 minutes.

Nutrition

Serving: 1slice | Calories: 95kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 197mg | Potassium: 64mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2506IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
Tried this recipe?Let us know how it was!

More gluten free cake:

Enjoy making this gluten free pumpkin cake recipe this Fall and let me know the result.

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