Description
Keto Pumpkin Cake is a delightful low-carb dessert that perfectly captures the essence of fall. This irresistibly gooey cake combines rich pumpkin flavor and creamy texture, making it an ideal treat for family gatherings, holiday celebrations, or a cozy evening at home. Made with wholesome ingredients, this sugar-free option allows you to indulge without guilt. Serve it warm with whipped cream or enjoy it chilled—either way, it’s sure to impress!
Ingredients
Scale
- 4 oz salted butter (softened)
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener (or alternative)
- 2 eggs
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1/4 cup powdered sweetener
- 1 tbsp baking powder
- 1 tsp pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, cream together softened butter, cream cheese, pumpkin puree, and sweetener using an electric mixer until smooth.
- Add eggs and vanilla extract; mix until fully combined.
- Gradually incorporate almond flour, powdered sweetener, baking powder, and pumpkin spice until just combined.
- Spread the batter evenly in the prepared pan.
- Drizzle melted butter over the batter and sprinkle with additional powdered sweetener and pumpkin spice.
- Bake for 30-32 minutes until lightly golden on top and set in the center.
- Allow to cool before slicing and serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (70g)
- Calories: 220
- Sugar: 2g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg