I love making the low carb easy pumpkin cake any time not only in the Pumpkin season. Actually, it is one of my favourite low carb desserts.

This easy keto pumpkin cake recipe is so tasty and nutritious. It is made with the pumpkin, which is nutrient density and low-calorie count. Also, it is rich in vitamin A, potassium and many other vitamins.

Low carb pumpkin cake ingredients:

Here are the ingredients you will need to make the pumpkin cake and the cream cheese frosting. So, make sure they are available in your kitchen.

The Pumpkin cake ingredients:

• Pumpkin puree
• Egg
• Butter
• Cream cheese
• Baking powder
• Vanilla extract
•  Almond flour
• Coconut flour
• Erythritol

Spices:

• Cinnamon powder
• Ginger powder
• Salt

Cream Cheese Frosting:

• Cream cheese
• Vanilla extract
• Powdered Erythritol
• Cinnamon powder

Topping:

Pumpkin seeds or  Pecan

How to make the keto pumpkin cake:

• firstly, microwave the butter for 20 seconds.
• Then, mix the eggs with cream cheese in a bowl using the hand mixer
• After that, add the melted butter and mix.
• Then, add the pumpkin puree and vanilla extract and keep mixing.
• After that, add almond flour, coconut flour, erythritol, baking powder and the spices.
• Then, use a spatula to mix everything well until combined.
• Grease a cake pan. 
• Then, pour the batter in the pan.
• After that, bake for 40 minutes at 190 degrees C.
• Leave it to cool while making the cream cheese frosting.

How to make the cream cheese frosting:

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

Tips:

• I have used a cake pan size 23 in making this recipe.
• You can make the frosting thin by adding a little milk.
• Don’t add the frosting on the cake until it is completely cool.
• Also, choose any topping you like. you can use Pumpkin seeds,  Pecan or sliced almond. Moreover, you can add some chocolate ganache if you like.

Print Recipe

Low Carb Easy Pumpkin Cake With Cream Cheese Frosting

This keto easy pumpkin cake recipe is so tasty and nutritious. It is made with the pumpkin, which is nutrient density and low-calorie count.

Prep Time10 mins

Cook Time45 mins

Course: Dessert

Cuisine: Gluten Free, keto, low-carb

Keyword: Cream Cheese Frosting, keto Pumpkin Cake, low carb Pumpkin Cake

Servings: 12

Calories: 145kcal

Ingredients

The Pumpkin cake:

• 1 cup Pumpkin puree
• 3 Eggs
• 1/4 cup Butter
• 100 g Cream cheese
• 2 tsp Baking powder
• 1 tsp Vanilla extract
• 2 cup Almond flour
• 1/3 cup Coconut flour
• 2/3 cup  Erythritol

Spices:

• 1/2 tsp Cinnamon powder
• 1/4 tsp Ginger powder
• 1/4 tsp Salt

Cream Cheese Frosting:

• 200 g Cream cheese
• 1 tsp Vanilla extract
• 1/2 cup Powdered Erythritol
• 1/4 tsp Cinnamon powder

Topping:

• 1/4 cup Pumpkin seeds or  Pecan

Instructions

How to make the pumpkin cake:

• Microwave the butter for 20 seconds.
• Mix the eggs with cream cheese in a bowl using the hand mixer
• Add the melted butter and mix.
• Add the pumpkin puree and vanilla extract and keep mixing.
• Add almond flour, coconut flour, erythritol, baking powder and the spices.
• Use a spatula to mix everything well until combined.
• Grease a cake pan. 
• Pour the batter in the pan.
• Bake for 40 minutes at 190 degrees C.
• Leave it to cool while making the cream cheese frosting.

How to make the cream cheese frosting:

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

More kept cake recipes:

• Sugar-Free Greek Yogurt Cheesecake
• Raspberry Pecan Cake With Keto Chocolate Glaze
• Gluten Free Lemon Flavoured Cheesecake

Enjoy making this low carb easy pumpkin cake and eating it as well. Also, don’t forget to tell me if you like it.