Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Keto Pumpkin Cake
This keto pumpkin cake is soft, fluffy, moist, loaded with pumpkin puree, spiced with warm spices and topped with cream cheese frosting.
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free
Servings:
16
slices
Calories:
198
kcal
Author:
Radwa
Equipment
Cake pan
Measuring spoons
Measuring cups
Mixing bowl
Electric mixer
Ingredients
The Pumpkin cake:
1
cup
Pumpkin puree
2
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
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
Preheat the oven to 180c / 350f and grease a 20cm cake pan with butter.
Mix the eggs with cream cheese in a bowl using an electric mixer, add the melted butter and mix.
Add the pumpkin puree and vanilla extract and continue mixing.
Fold in almond flour, coconut flour, erythritol, baking powder and the spices until well combined.
Pour the batter in the cake pan and bake for 35-40 minutes. Leave it to cool completely.
To make the cream cheese frosting, mix the cream cheese, powdered erythritol, cinnamon and vanilla, until smooth.
Spread the cream cheese on top and sides of the cake and then decorate with the pecans.
Notes
Don't add the frosting to the cake until it is completely cool.
Nutrition
Serving:
1
slice
|
Calories:
198
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Cholesterol:
59
mg
|
Sodium:
175
mg
|
Potassium:
69
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
2679
IU
|
Vitamin C:
1
mg
|
Calcium:
91
mg
|
Iron:
1
mg