I’m just in love with this pumpkin cake recipe. This perfect cake with an extremely moistened and fluffy texture might become your best keto cake recipe, especially with the pumpkin and cinnamon combination that gives a splendid rich flavor and melds together well.  

I’ve been meaning to make a keto-friendly pumpkin cake since I started making keto desserts. The day has finally come and now I can share it with you. It’s definitely worth trying! Even if you’re not on a keto diet you still can enjoy this pumpkin cake and you’ll probably want to make it more often. This recipe is perfect for when you’re entertaining, as it is sure to wow your guests and leave them wanting more!

What I enjoyed about this cake recipe are the pumpkin-rich color and its specific taste. It’s a perfect ingredient to add to any recipe, usually used for baking goods and soups, and is the ideal keto-friendly dessert. It’s relatively low in carbs and has an outstanding sweet flavor, it’s also a good option for gluten-free baking. Adding cinnamon to this recipe is the ideal choice as it fits so well with the pumpkin taste. 

 

What makes this pumpkin cake keto-friendly 

The main ingredients that increase the sugar and carbs intake in traditional cake recipes are no other than the added sugar and the wheat flour. To make this cake recipe keto-friendly all we need to do is replace these two ingredients with more suitable ingredients that won’t spike your blood sugar level.

This pumpkin cake recipe is naturally gluten-free since it can be made with almond flour and coconut flour.

In place of sugar, we need to use a sugar substitute. In this cake recipe, I’ve opted to use erythritol.

 

Sugar substitute

In this recipe, I used erythritol which is a zero-carb sugar substitute, therefore it does not raise blood sugar.

Using other sugar substitutes like monk fruit and xylitol would still work perfectly for this cake recipe.  

When making the cream cheese frosting, better use a confectioner’s sugar substitute, like the swerve confectionery.

 

Keto pumpkin cake tips

  • Be careful with the flour quantity. Using more coconut flour than the almond flour would require more water, instead of using only almond flour.
  • Before layering the cake, make sure sure that it’s completely cool then you can freely add the frosting. 
  • Do not over-bake the cake, so it can maintain that soft texture.

 

Frosting ideas

There are many frosting ideas to make instead of cream cheese, you can use buttercream, whipped cream, and also coconut whipped cream. Choose the one that it’s more to your liking.

 

The recipe

Preparation time: 

15 min 

Cook time: 

1h 20 min

Total time:

 1h 35 min 

 

Cuisine: gluten-free, low carb/ keto

Servings: 16                Calories: 275 Kcal

 

Ingredients

For the cake:

  • 3/4 cup pumpkin puree (180 g)
  •  1 cup of water (220 ml)
  •  1 tbsp of Cinnamon
  • 1/2 cup of melted butter (100g)
  • 4 eggs at room temperature 
  • 2 cups of almond flour (200g)
  • 1 cup of coconut flour (100g)
  • 1/4 cup of Sugar substitute (55g) ( i used erythritol)
  • 1 tsp of nutmeg 
  • 1 tsp of vanilla extract 
  • 1/2 tsp Salt
  • 1 tsp Baking powder 
  • 1/2 tsp Baking soda

For the frosting:

  • 2 pckg of room temperature cream cheese ( 450 g)
  • 2 tbsp of confectioners sugar substitute (20g)
  • 1 tbsp of melted butter (5 g)
  • 1 tsp of vanilla extract (optional) adds more flavor 

 

Instructions

First, we need to make the cake

  1. Preheat the oven to 180C/ 350F
  2. Grease a cake pan with butter or coconut oil and set aside.
  3. Start making the cake. In a mixing bowl, combine the almond flour, coconut flour, salt, baking powder, baking soda, and mix in well.
  4. In a large bowl, place the pumpkin puree, add the melted butter, cinnamon, nutmeg, vanilla extract erythritol, and whisk together using a hand mixer until smooth. Place the eggs and beat them to make sure it’s perfectly combined. 
  5. Pour the dry ingredients into the wet ingredients and blend on until combined. Add the water and stir to form a homogenous batter.
  6. Split the batter equally into two 
  7. Pour into 2 cake pans and spread out evenly 
  8. Bake at 175C/ 350F for 40 minutes, or until the toothpick poked in the cake comes out clean.

Now it’s time to make the frosting

  1. Using a hand mixer or electric mixer, beat the melted butter and the room temperature cream cheese together until smooth
  2. Add the swerve confectionery and vanilla extract (optional), mix all the ingredients at low speed then increase the speed gradually until you can see that fluffy and soft texture.
  3. Spread the cream frosting once the cake is completely cooled.
  4. Add the second layer on top and spread again the cream cheese frosting over the cake.
  5. You can add the last touch by topping the cake with a little cinnamon. 
  6. Now you can finally enjoy it! 

Note: I used a 10-inch cake pan for this recipe 

                     

Nutrition facts

Per serving (120g)

Calories: 275 Kcal

Total fat: 27

Saturated fat: 9 g

Trans fat: 0 g

Cholesterol: 60 mg 

Sodium: 120 mg

Potassium: 234 mg 

Carbohydrates: 6 g 

Fiber: 3 g

Sugar : 3 g 

Protein: 9 g

*Nutrition information is not always accurate; it will vary depending on the brands of the ingredients you use. 

 

 

 

 

 

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