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Gluten Free Pumpkin Cake Recipe

The gluten free pumpkin cake is moist, healthy and keto friendly. This low carb pumpkin cake is so delicious and suitable on breakfast with a cup of tea or even as a dessert.
Prep Time10 mins
Cook Time45 mins
Course: Dessert
Cuisine: American, Gluten Free, keto, low-carb
Keyword: gluten free cake, keto cake, keto desserts recipes, low carb cake, pumpkin cake
Servings: 8 slices
Calories: 130kcal



  • Firstly, preheat the oven 190 C.
  • Then, mix the butter, cream cheese and the Erythritol using the hand mixer until the mixture becomes fluffy.
  • After that, add the eggs, one at a time and keep mixing.
  • Then, add the vanilla extract, stevia drops and keep mixing.
  • Now, add the pumpkin puree, coconut flour, almond flour, salt, cinnamon, ginger and baking powder.
  • Mix everything until well combined.
  • After that, add half of the pumpkin seeds to the batter and combine.
  • Grease a cake pan very well then put the batter in it.
  • Then, add the rest of the pumpkin seeds and press on it lightly.
  • Bake the gluten free pumpkin cake for 45 minutes.