Delicious Keto Pumpkin Spice Cake Recipe

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If you’re on a low-carb diet and craving something sweet, this Keto Pumpkin Spice Cake is your answer! This cake is not only easy to make, but it captures the warm flavors of fall with its delightful pumpkin and spice combination. Perfect for those seeking a guilt-free dessert that doesn’t compromise on taste.

Imagine a cake that’s moist, fluffy, and infused with aromatic spices like cinnamon and nutmeg, all while keeping your carb count low. This Keto Pumpkin Spice Cake will satisfy your sweet tooth and impress your family and friends at any gathering.

The Perfect Low-Carb Dessert

Slice of Keto Pumpkin Spice Cake with whipped cream and pumpkin spice on a rustic plate.

This Keto Pumpkin Spice Cake is rich and flavorful, offering a blend of pumpkin puree and warm spices that create a comforting dessert experience. With a deliciously moist texture and just the right amount of sweetness, this cake is perfect for any occasion.

The taste is reminiscent of traditional pumpkin spice cake but without the carbs, featuring a subtle sweetness balanced by the spices, making it an ideal treat for those on a ketogenic diet.

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup erythritol or preferred keto sweetener
  • 1/2 cup butter, softened
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  3. Cream Butter and Sweetener: In another bowl, beat the softened butter with erythritol until fluffy. Add pumpkin puree, eggs, and vanilla extract, mixing until well combined.
  4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve as is or with sugar-free whipped cream.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 8 slices
  • Calories: 180kcal
  • Fat: 14g
  • Protein: 6g
  • Carbohydrates: 5g
  • Net Carbs: 3g

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