Keto Pumpkin Cake With Cream Cheese Frosting

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.

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!

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

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.

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.

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

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Recipe Card