I love making this low carb easy pumpkin cake any time not only in autumn. 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 pumpkin, which is nutrient density and low-calorie count. Also, it is rich in vitamin A, potassium and many other vitamins.
Ingredients:
Here are the ingredients you will need to make this 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:
Cream Cheese Frosting:
Topping:
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 a hand mixer
- After that, add the melted butter and mix.
- Then, add the pumpkin puree and vanilla extract and continue mixing.
- After that, add almond flour, coconut flour, erythritol, baking powder and the spices.
- Then, use a spatula to mix everything until well combined.
- Grease a cake pan.
- 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, you can choose any topping you like. you can use Pumpkin seeds, Pecan or sliced almond. Moreover, you can add some chocolate ganache if you like.
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.
Ingredients
The Pumpkin cake:
- 1 cup Pumpkin puree
- 3 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
Spices:
- 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
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.
Nutrition
Serving: 1sliceCalories: 198kcalCarbohydrates: 8gProtein: 6gFat: 17gSaturated Fat: 6gCholesterol: 59mgSodium: 175mgPotassium: 69mgFiber: 3gSugar: 2gVitamin A: 2679IUVitamin C: 1mgCalcium: 91mgIron: 1mg
Tried this recipe?Let us know how it was!
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.
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