Name: Low Carb Easy Pumpkin Cake With Cream Cheese Frosting
Prep time: 10 min
Cook time: 45 min
Ingredients: 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; 1/2 tsp Cinnamon powder; 1/4 tsp Ginger powder; 1/4 tsp Salt; 200 g Cream cheese; 1 tsp Vanilla extract; 1/2 cup Powdered Erythritol; 1/4 tsp Cinnamon powder; 1/4 cup Pumpkin seeds or Pecan

Jump to Recipe Print Recipe

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 post may contain affiliate links. See Disclosure.

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:

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 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

Radwa

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.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Course Dessert

Cuisine Gluten Free, keto, low-carb

Servings slices

Calories 198 kcal

Ingredients

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

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

Tried this recipe?Let us know how it was!

More kept cake recipes:

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

Ingredients: