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What you will need to make this gluten free pumpkin cake:
- Almond flour
- Coconut flour
- Erythritol or any sugar substitute
- Eggs
- Butter
- Pumpkin puree
- Cream cheese
- Stevia drops
- Baking powder
- Vanilla extract
- Cinnamon powder
- Ginger powder
- Salt
- Pumpkin seeds
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.
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.
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.
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.
Servings: 12 slices
Calories: 95kcal
Ingredients
- 1/2 Cup Almond flour
- 1/2 Cup Coconut flour
- 1/2 Cup Erythritol
- 3/4 Cup Pumpkin puree
- 1/3 Cuo Butter
- 1/4 Cup Cream cheese
- 20 Stevia drops
- 3 Eggs
- 1 Tsp Vanilla extract
- 1 Tsp Cinnamon powder
- 1/2 Tsp Ginger powder
- 1/4 Tsp Salt
- 1/4 Cup Pumpkin seeds
- 1 Tbsp Baking powder
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:
- Sugar-Free Muffins: Keto Muffins Recipe
- Keto Chocolate Cake – Low-Carb And Sugar Free
- Keto Blueberry And Yogurt Muffins
Enjoy making this gluten free pumpkin cake recipe this Fall and let me know the result.
Why do you use both erythritol and stevia? I noticed the same on your avocado brownie recipe.
That is how I adjusted the taste; when I made these brownies the first time I used only Erythritol but the taste was not so good because of the dark chocolate, and I don’t want to add any more dry ingredients like another 1/4 cup of Erythritol for not making the brownies gummy. so, I add 20 drops of stevia and the taste was so good. You don’t have to use the stevia drops if you don’t want to. Also, you can try to add 1/4 cup of Erythritol and see the result.