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    Home » Recipes » Keto Dessert

    Keto Pumpkin Cake With Cream Cheese Frosting

    Modified: Jun 10, 2022 · Published: Nov 7, 2019 by Radwa ·

    Jump to Recipe

    Seriously, this is the most delicious keto pumpkin cake I have ever tasted. SO good! It is soft, fluffy, moist, loaded with pumpkin puree, spiced with warm spices and topped with cream cheese frosting.

    a slice of keto Pumpkin Cake in a plate.

    Keto Pumpkin Cake

    I love making this low carb easy pumpkin cake any time not only in fall. Actually, it is one of my favourite low carb desserts ever! This cake also sugar-free and gluten-free.

    I am into pumpkin recipes these days, and since I have lots of pumpkin puree. I have decided to make this pumpkin cake recipe.

    The cake is super easy to put together, doesn't take much time in the oven and my daughter LOVE it.

    So, if you love pumpkin desserts, I highly recommend this pumpkin cake I promise you will not be disappointed!

    keto Pumpkin Cake slice.

    Ingredients

    recipe ingredients.

    Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

    Pumpkin puree: I used homemade pumpkin puree (learn how to make pumpkin puree from scratch). You can also use canned pumpkin puree.

    Egg: I used 2 large eggs at room temperature.

    Butter: For a buttery taste.

    Cream cheese: I used Philadelphia cream cheese.

    Baking powder: It is important for a better cake texture.

    Vanilla extract: For extra flavor.

    Flour: I used almond flour and lightened it a little bit with a tiny amount of coconut flour.

    Erythritol: To sweeten the cake.

    Spices: I used ground cinnamon, ground Ginger and pinch of salt.

    For the cream cheese frosting, I used Philadelphia cream cheese, powdered Erythritol and cinnamon.

    Topping: I topped my cake with pecans. You may use any topping, such as pumpkin seeds, sliced almonds, or chocolate ganache.

    How to Make Keto Pumpkin Cake

    how to make the recipe by photos.

    One: Preheat the oven to 180c / 350f and grease a 20cm cake pan with butter.

    Two: Mix the eggs with cream cheese in a bowl using an electric mixer, add the melted butter and mix.

    Three: Add the pumpkin puree and vanilla extract and continue mixing.

    Four: Fold in almond flour, coconut flour, erythritol, baking powder and the spices until well combined.

    Five: Pour the batter in the cake pan and bake for 35-40 minutes. Leave it to cool completely.

    Tip: Don't top the cake with the cream cheese frosting until it is completely cool.

    How to add the topping by photos

    Six: To make the cream cheese frosting, mix the cream cheese, powdered erythritol, cinnamon and vanilla, until smooth. 

    Seven: Spread the cream cheese on top and sides of the cake and then decorate with the pecans.

    sugar-free pumpkin cake

    More Keto Cake Recipes

    • Gluten Free Carrot Cake With Almond Flour
    • Keto Almond Raspberry Cake
    • Almond Flour Pumpkin Cake (Gluten Free)
    • Keto Coffee Mug Cake
    • Keto Raspberry Cake

    Thank you for checking out my recipe! Follow Healthy Life Trainer on Facebook and Pinterest to keep up-to-date with all new recipes.

    keto pumpkin cake topped with cream cheese frosting.
    Print Pin
    5 from 2 votes

    Keto Pumpkin Cake

    This keto pumpkin cake is soft, fluffy, moist, loaded with pumpkin puree, spiced with warm spices and topped with cream cheese frosting.
    Course Dessert
    Cuisine American
    Diet Gluten Free
    Prep Time 5 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 40 minutes minutes
    Servings 16 slices
    Calories 198kcal
    Author Radwa

    Equipment

    • Cake pan
    • Measuring spoons
    • Measuring cups
    • Mixing bowl
    • Electric mixer

    Ingredients

    The Pumpkin cake:

    • 1 cup Pumpkin puree
    • 2 Eggs
    • ¼ cup Butter
    • 100 g Cream cheese
    • 2 teaspoon Baking powder
    • 1 teaspoon Vanilla extract
    • 2 cup Almond flour
    • ⅓ cup Coconut flour
    • ⅔ cup  Erythritol
    • ½ teaspoon Cinnamon powder
    • ¼ teaspoon Ginger powder
    • ¼ teaspoon Salt

    Cream Cheese Frosting

    • 200 g Cream cheese
    • 1 teaspoon Vanilla extract
    • ½ cup Powdered Erythritol
    • ¼ teaspoon Cinnamon powder

    Topping

    • ¼ cup Pumpkin seeds or  Pecan

    Instructions

    • Preheat the oven to 180c / 350f and grease a 20cm cake pan with butter.
    • Mix the eggs with cream cheese in a bowl using an electric mixer, add the melted butter and mix.
    • Add the pumpkin puree and vanilla extract and continue mixing.
    • Fold in almond flour, coconut flour, erythritol, baking powder and the spices until well combined.
    • Pour the batter in the cake pan and bake for 35-40 minutes. Leave it to cool completely.
    • To make the cream cheese frosting, mix the cream cheese, powdered erythritol, cinnamon and vanilla, until smooth. 
    • Spread the cream cheese on top and sides of the cake and then decorate with the pecans.

    Notes

    Don't add the frosting to the cake until it is completely cool.

    Nutrition

    Serving: 1slice | Calories: 198kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 175mg | Potassium: 69mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2679IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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