Keto Pumpkin Cake
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We all know that pumpkin spice is in the air right now. And our Keto Pumpkin Cake is a delightfully low carb way to celebrate all things pumpkin.
This keto-friendly dessert can be whipped up in about 40 minutes. It’s the perfect low carb treat to satisfy your sweet tooth while still sticking with your healthy Keto eating plan!
This recipe is just for the cake – not the frosting. You can eat it as is or make this ah-mazing Keto Cream Cheese Frosting to top it with. It’s really, really easy.
This Keto Pumpkin Cake was inspired by my super duper delicious, Pinterest famous Keto Carrot Cake .
Ingredients
- Eggs Room Temperature
- Allulose – *to taste. We are not fans of overly sweet cake but you can test the batter. Allulose will not add any carbs or calories.
- Ground Cinnamon
- Pumpkin Puree – Not pumpkin pie filling.
- Chopped Walnuts – Optional
See recipe card for quantities.
Instructions
Like any cake recipe, it’s important to start with room temperature eggs~
- Preheat oven to 350 degrees. Line a nine inch cake pan with parchment paper and spray with olive oil or grease with butter.
- In a medium bowl, beat the eggs, olive oil, pumpkin and sweetener together until sweetener has dissolved. Add the vanilla continuing to mix.
- Mix the dry ingredients in a separate bowl until incorporated including the nuts if using. Add the dry ingredients slowly into the wet mixture until combined.
- Pour the batter evenly into the pan. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Let cake cool inside pan for 15 – 30 minutes and then remove to cooling racks to cool completely. While cake is cooling prepare the frosting if using. (the link to low carb cream cheese frosting is above).
Hint: Using a good quality olive oil is key in making this cake taste great!
That is unless you decide to use butter. See the substitutions section to see why you might not want to use that ingredient.
Substitutions
- Pumpkin – Any pureed, low carb squash can be used in the place of the pumpkin (even zucchini).
- Olive Oil – you can use an equal amount butter in place of the olive oil IF you plan on letting your cake come to room temp before eating it. If you don’t the butter will stay hard and the cold cake will taste/feel dry.
In the event that you decide to use butter and do NOT allow the cake to come to room temp after storing it in the fridge:
Please do not come back and complain that it’s dry. (You’d be surprised how often this kind of thing happens lol.)
- Walnuts – use a different nut, swap for unsweetened coconut or skip it all together. No biggie.
Variations
- Spicy – double the cinnamon and add a little bit of clove (yum!).
- Deluxe – double the recipe and make a two layer cake with cream cheese or Keto whipped cream frosting in the middle.
- Kid Friendly – Add some extra Allulose and taste the batter to make sure its sweet enough for the whole fam.
See this “ALL THINGS PUMPKIN” page if you just can’t get enough of this sensational squash.
Equipment
You don’t really need anything special for this easy cake recipe. But, if your looking for nice cake pans, these are the cat’s meow.
Storage
Store on the counter (covered) for 2-4 days or in the fridge if you frost it.
You can freeze this cake in an airtight container. But why?
Top tip
I love to use fresh pumpkin puree in this recipe.
If you want to make fresh pumpkin puree you can bake your pumpkin @ 350F until soft and puree, bag and freeze in 1 or 2 cup portion sizes for later.
My dogs are big pumpkin fiends so a whole, large pumpkin will usually last us and the dogs until pumpkin crazy season is over.
More low carb recipes to love:
Keto Pumpkin Cake Recipe
Equipment
Ingredients
Cake
- 3 Eggs Room Temperature
- ¼ -½ cup Allulose *to taste. We are not fans of overly sweet cake but you can test the batter. Allulose will not add any carbs or calories.
- ½ cup Olive Oil *
- 1 tsp Salt
- 1/4 cup Coconut Flour
- 1 cup Almond Flour
- 1 tsp Baking Powder
- 2 tsp Ground Cinnamon
- ¼ tsp Nutmeg
- 1 cup Pumpkin Puree
- 1 tsp Vanilla Extract
- ¼ cup chopped walnuts Optional
Instructions
- Preheat oven to 350 degrees. Line a nine inch cake pan with parchment paper and spray with olive oil or grease with butter.
- In a medium bowl, beat the eggs, olive oil, pumpkin and sweetener together until sweetener has dissolved. Add the vanilla continuing to mix.
- Mix the dry ingredients in a separate bowl until incorporated including the nuts if using. Add the dry ingredients slowly into the wet mixture until combined.
- Pour the batter evenly into the pan. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Let cake cool inside pan for 15 – 30 minutes and then remove to cooling racks to cool completely. While cake is cooling prepare the frosting if using. (the link to low carb cream cheese frosting is in the post).
Notes
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Nutrition
Phew! I hope you enjoy this recipe as much as we did here at the Castle in the Mountains.
If you made it, let me know in the comments below and share a photo on Instagram with #lowcarbcookingcastle so that other keto-ers can enjoy your culinary skills too.
Thanks for following along, stay tuned to find out what our next delicious creation will be 😉 -B
Food safety
- Do not use the same utensils on cooked food, that previously touched raw eggs
- Wash hands after touching raw eggs
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
yum this was good!!! You ask why one would freeze some of it? Well single people might find a reason not to have 12 pieces of the same cake around for almost 2 weeks! 😛 I always have to freeze at least half of the keto desert recipes.
I love pumpkin bread I’m so glad I found this recipe. It makes great muffins too.