Description
Keto Pumpkin Cake is an irresistible fall dessert that brings the cozy flavors of autumn to your table without the carbs. Inspired by gooey butter cake, this low-carb delight is rich, moist, and perfect for any occasion—from family gatherings to festive holiday celebrations. Made with almond flour and sugar-free sweeteners, it offers a guilt-free indulgence that even non-keto eaters will love. Enjoy it warm or cold, with a dollop of whipped cream or a scoop of keto-friendly ice cream for an extra special treat. Dive into this comforting recipe and savor every delicious bite!
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 alternatives)
- 2 large eggs
- 2.5 cups almond flour
- 1 tbsp baking powder
- 1 tsp pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
- In a bowl, cream together the softened butter, cream cheese, pumpkin puree, and sweetener until smooth.
- Add eggs and vanilla extract; mix until fully combined.
- Gradually incorporate almond flour, powdered sweetener, baking powder, and pumpkin spice until just mixed.
- Spread the batter evenly in the prepared pan.
- Drizzle melted butter over the top and sprinkle with additional sweetener and pumpkin spice.
- Bake for 30-32 minutes until the top is golden and set but slightly gooey.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg