Pumpkin season calls for something warm, spiced, and comforting—and this keto pumpkin cake hits the spot. It’s soft, moist, and perfectly flavored with cinnamon and nutmeg, without the sugar crash. If you’re keeping carbs low but still want a treat that tastes like the real thing, this cake is a keeper.
It comes together fast, uses simple ingredients, and feels special enough for gatherings or a quiet night in. Make it once, and it’ll end up on repeat.
Ingredients
Method
- Preheat and prep: Set the oven to 350°F (175°C). Line an 8x8-inch pan or a 9-inch round pan with parchment and lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Break up any lumps.
- Beat wet ingredients: In a separate bowl, whisk the pumpkin puree, eggs, melted butter, vanilla, and sweetener until smooth. If the batter looks very thick, add 2 tablespoons of heavy cream or almond milk.
- Combine: Add the dry mixture to the wet and stir until just combined. The batter should be thick but spreadable. If it’s too stiff, add another tablespoon or two of cream.
- Fill the pan: Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake: Bake for 22–28 minutes, until the top is set and a toothpick comes out mostly clean with a few moist crumbs. Avoid overbaking.
- Cool completely: Let it cool in the pan for 10–15 minutes, then lift out with the parchment and cool fully on a rack.
- Make frosting (optional): Beat cream cheese and butter until fluffy. Add powdered sweetener, vanilla, and a pinch of cinnamon. Beat in cream 1 tablespoon at a time until smooth and spreadable.
- Frost and serve: Spread frosting over the cooled cake. Slice into 9–12 pieces. Enjoy as is, or dust with extra cinnamon.
What Makes This Special
This keto pumpkin cake balances flavor and texture in a way that many low-carb desserts don’t. It’s tender, not gritty or dry, thanks to almond flour and pumpkin puree.
The sweetness is clean, using a granulated erythritol or allulose blend that doesn’t overpower the spices. You get a bakery-style finish without the sugar or wheat. Serve it plain, dust it with powdered sweetener, or add a simple cream cheese frosting—either way, it’s satisfying and cozy.
What You’ll Need
- Almond flour (fine blanched): 2 cups
- Coconut flour: 2 tablespoons (helps with structure)
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground cloves (optional): 1/4 teaspoon
- Granulated keto sweetener (erythritol/monk fruit or allulose blend): 3/4 to 1 cup, to taste
- Pumpkin puree (100% pumpkin, not pie filling): 1 cup
- Eggs: 4 large, room temperature
- Unsalted butter, melted and slightly cooled: 1/2 cup (or coconut oil)
- Vanilla extract: 2 teaspoons
- Heavy cream or unsweetened almond milk: 2–4 tablespoons, as needed
Optional Cream Cheese Frosting
- Cream cheese, softened: 8 oz
- Butter, softened: 4 tablespoons
- Powdered keto sweetener: 1/2 to 3/4 cup
- Vanilla extract: 1 teaspoon
- Heavy cream: 1–2 tablespoons, as needed for consistency
- Pinch of cinnamon (optional)
How to Make It
- Preheat and prep: Set the oven to 350°F (175°C).
Line an 8×8-inch pan or a 9-inch round pan with parchment and lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Break up any lumps.
- Beat wet ingredients: In a separate bowl, whisk the pumpkin puree, eggs, melted butter, vanilla, and sweetener until smooth. If the batter looks very thick, add 2 tablespoons of heavy cream or almond milk.
- Combine: Add the dry mixture to the wet and stir until just combined.
The batter should be thick but spreadable. If it’s too stiff, add another tablespoon or two of cream.
- Fill the pan: Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake: Bake for 22–28 minutes, until the top is set and a toothpick comes out mostly clean with a few moist crumbs. Avoid overbaking.
- Cool completely: Let it cool in the pan for 10–15 minutes, then lift out with the parchment and cool fully on a rack.
- Make frosting (optional): Beat cream cheese and butter until fluffy.
Add powdered sweetener, vanilla, and a pinch of cinnamon. Beat in cream 1 tablespoon at a time until smooth and spreadable.
- Frost and serve: Spread frosting over the cooled cake. Slice into 9–12 pieces.
Enjoy as is, or dust with extra cinnamon.
Storage Instructions
- Room temperature: Unfrosted cake keeps well, covered, for up to 24 hours.
- Refrigerator: Store frosted or unfrosted cake in an airtight container for 4–5 days.
- Freezer: Freeze slices (frosted or unfrosted) wrapped tightly for up to 2 months. Thaw overnight in the fridge.
- Warm-up: For a just-baked feel, microwave a slice for 10–15 seconds after chilling.
Health Benefits
- Low in carbs: Almond and coconut flours keep net carbs lower than traditional wheat flour.
- Fiber-rich: Pumpkin and nut flours add fiber, which supports fullness and digestion.
- Healthy fats: Butter or coconut oil provides satisfying fats that fit a keto lifestyle.
- No refined sugar: Using erythritol, monk fruit, or allulose helps avoid glucose spikes.
- Micronutrients: Pumpkin brings vitamin A, potassium, and antioxidants to the party.
Pitfalls to Watch Out For
- Using pumpkin pie filling: It contains sugar. Use pure pumpkin puree only.
- Overbaking: Almond flour cakes dry out fast.
Pull it when the center is just set.
- Sweetener swap issues: Allulose browns faster and may make the cake extra soft. Erythritol can be crisper and less moist. Adjust bake time accordingly.
- Skipping room-temp eggs: Cold eggs can make the batter seize and bake unevenly.
- Wrong pan size: A larger pan makes a thinner cake and shortens baking time.
Keep an eye on it.
- Not measuring flours correctly: Spoon and level almond flour to avoid packing, which leads to dense texture.
Recipe Variations
- Maple spice twist: Add 1 teaspoon maple extract and a pinch of cardamom to the batter.
- Pecan crunch: Fold in 1/2 cup chopped pecans and sprinkle a few on top before baking.
- Chocolate chip version: Stir in 1/2 cup sugar-free dark chocolate chips for a dessert-leaning cake.
- Dairy-free: Use coconut oil instead of butter and a dairy-free cream cheese for the frosting, or simply dust with powdered sweetener.
- Sheet cake for a crowd: Double the recipe and bake in a 9×13-inch pan for 28–34 minutes.
- Muffins: Divide batter into a 12-cup lined muffin tin and bake 16–20 minutes.
- Extra moist: Add 2 tablespoons sour cream to the batter for a softer crumb.
FAQ
Can I use pumpkin pie spice instead of individual spices?
Yes. Use 2–2 1/2 teaspoons pumpkin pie spice and skip the cinnamon, nutmeg, ginger, and cloves. Adjust to taste.
What sweetener works best?
Erythritol/monk fruit blends hold structure well and don’t brown too quickly. Allulose gives a softer, moister crumb but may need slightly less time in the oven.
Taste and adjust sweetness as you prefer.
Can I make this nut-free?
You can try replacing almond flour with a finely ground sunflower seed flour by weight. Expect a slight green tint from a reaction with baking powder—it’s harmless. Texture may be a bit more tender.
Is canned pumpkin the same as pumpkin puree?
Look for labels that say 100% pumpkin with no added sugar or spices.
That’s what you want. Avoid pumpkin pie filling, which is pre-sweetened.
How do I keep the cake moist?
Don’t overbake, and consider adding a touch of heavy cream or sour cream to the batter. Cooling fully before frosting also helps retain moisture.
Can I make it ahead?
Yes.
Bake the cake a day ahead, wrap tightly, and refrigerate. Frost the next day for the best texture and clean slices.
What if my frosting is too thick or too thin?
If it’s too thick, add a teaspoon of cream at a time. If too thin, beat in more powdered sweetener or chill it for 10 minutes to firm up.
In Conclusion
This keto pumpkin cake brings all the fall vibes with none of the sugar overload. It’s easy to make, reliable, and flexible enough to suit your taste, whether you like it plain or fully frosted. Keep the pantry staples on hand, and you’re never far from a cozy slice. Share it at a gathering or enjoy it with a quiet cup of coffee—you can’t go wrong.
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