• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Castle in the Mountains
  • All Recipes
  • Resources
  • Keto Tips
  • Subscribe
  • Stories
menu icon
go to homepage
  • All Recipes
  • Resources
  • Keto Tips
  • Subscribe
  • Stories
subscribe
search icon
Homepage link
  • All Recipes
  • Resources
  • Keto Tips
  • Subscribe
  • Stories
×

Home » Dessert

Low Carb Pumpkin Cake Recipe

· As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.

Low carb pumpkin Cake Pin (4)

The spicy Low Carb Pumpkin Cake is the black cats meow...

This is a rich pumpkin cake with fluffy cream cheese frosting that will be the perfect complimentary ending to any hearty Fall or Winter meal.

Low Carb Pumpkin Cake Served
Jump to Recipe

🥘Ingredients:

Cake ~

  • 5 Eggs Room Temperature

Having the eggs at room temperature allows the batter to be mixed more easily.

  • ½ cup Olive Oil
  • 1 cup Pureed Pumpkin *Just pumpkin - not pumpkin pie filling

You can use fresh pumpkin or canned. Although I find fresh pumpkin to have a sweeter taste, you can use whatever you like.

If you do want to make your own, just cut up a pumpkin (the jack o lantern kind is fine) and bake at 325F for a few hours...until soft.

Freeze the flesh that you won't be using until later.

  • 1 teaspoon Salt
  • ½ cup Allulose *to taste.

Yes, taste the batter before you pour it into the cake pans.

We are not fans of overly sweet cake but you can test the batter. Erythritol nor allulose will not add any carbs or calories.

  • ¼ cup Coconut Flour
  • 1 ¾ cup Almond Flour
  • 2 teaspoon Baking Powder

Make sure your baking powder is fresh to get as much lift as possible.

If you haven't been baking low carb for long you might be surprised at how little low carb breads and desserts rise.

This is normal and nothing to be concerned about.

Your cake will be fantastic...low carb baked goods never rise quite as high as their carby counterparts do. And, nothing short of witchcraft (or a bunch of added gluten) can change it.😉

  • 1 tablespoon Pumpkin pie spice

You can buy pumpkin pie spice or make your own. There's a handy little recipe for that here.

  • ½ walnuts * Optional - chopped

You can use any nuts you like but walnuts and pecans are the most traditional.

  • 1 teaspoon Vanilla Extract

Frosting ~

  • 8 oz Cream Cheese room temperature

It needs to be a bit soft in order to mix well.

  • ½ cup Butter Softened
  • ¼ cup Allulose * or preferred sweetener. We used ¼ cup because we don't like overly sweet frosting. But you can use as much as you like.
  • 4 tablespoon Heavy Cream *add one tablespoon at a time until fluffy.

Adding one tablespoon at a time helps get the frosting fluffier.

  • 1 teaspoon Vanilla Extract

Optional - Additional toppings

  • Chopped Pecans or walnuts
  • Cinnamon sprinkled on top

And, if you want to be bold, opt for this peanut butter frosting on your pumpkin cake.

👩‍🍳How to make the Pumpkin Cake:

  • Preheat oven to 350 degrees.

Line two 8 or 9 inch cake pans or a 9 x 13 inch cake pan with parchment paper and spray with cooking spray.

I made this recipe both ways. No change in baking time was needed.

  • In a medium bowl, beat all wet ingredients together.
  • Mix the dry ingredients in a separate bowl until incorporated.
  • Add the dry ingredients slowly into the wet mixture and combine. Do not over mix.

Once the baking powder is activated it will immediately start losing it's oomph. Don't mix it any longer than you have to.

  • Pour the batter evenly into the two parchment lined pans.

Or a 9 x 13 cake pan if you only want one layer (easier but not a pretty).

  • 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 invert onto cooling racks.

While cake is cooling, prepare the frosting.

Frosting~

  • Beat the butter and cream cheese together until smooth.

Add the sweetener and mix in until smooth. Then add in the vanilla continuing to mix. Finally, add in the heavy cream a little at a time until frosting is nice and fluffy.

If making two layers - Spread the frosting on the top of the bottom layer. Place top layer on top of it. Spread the rest of the frosting on the top and down the sides if desired.

Topping - Optional Additions:

  • Sprinkle nuts on top and add a dash of cinnamon if desired.
  • Refrigerate finished cake for at least 1 hour before serving and store leftovers in the fridge.

📋Tips & FAQ's:

Can I freeze this Low Carb Pumpkin cake?

Yes. You can freeze it on a flat surface and wrap with plastic for up to two months.

You can freeze individual slices or the whole cake. Just be sure to unwrap it while it's thawing so that you don't lose the frosting to the cling wrap.

How do I store the Pumpkin Cake?

This cake will keep in the fridge for up to 5 days.

This seems like a lot of cake!

If it seems like you won't be able to eat all of this cake within five days, maybe the Pumpkin muffin recipe would be better...you can always cut it in half.

That's all for the Low Carb Pumpkin Cake!

This recipe has more steps and ingredients than we usually use when sharing recipes but it's worth it.

This dessert is perfect with coffee or a nice cup of hot tea. It'll compliment any hot meal that you cook up as the days become chilly too.

As always, I hope you enjoy this treat and leave a comment below if you have any questions or awesome additions!

Toodaloo!

Brandy

More Awesome Keto Recipes:

  • Keto Carrot Cake
  • Nut Free Keto Devils Food Cake
  • Chocolate Coconut Mug Cake
Low Carb Pumpkin Cake FI

Keto Pumpkin Cake Recipe

Bran
This is a to-die-for dessert any time of the year.
Keto or not you will love this pumpkin cake with the creamiest of cream cheese frosting. It's this kind of guilt free indulgence that helps make Keto easy, healthy and delicious.
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Cooling & Frosting 25 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 369 kcal

Equipment

Hand Mixer
8 Inch Pan
Parchment

Ingredients
  

Cake

  • 5 Eggs Room Temperature
  • ½ cup Olive Oil
  • 1 cup Pureed Pumpkin *Just pumpkin - not pumpkin pie filling
  • 1 teaspoon Salt
  • ½ cup Allulose *to taste. We are not fans of overly sweet cake but you can test the batter. Erythritol will not add any carbs or calories.
  • ¼ cup Coconut Flour
  • 1 ¾ cup Almond Flour
  • 2 teaspoon Baking Powder
  • 1 tablespoon Pumpkin pie spice
  • ½ walnuts * Optional - chopped
  • 1 teaspoon Vanilla Extract

Frosting

  • 8 oz Cream Cheese room temperature
  • ½ cup Butter Softened
  • ¼ cup Allulose * or preferred sweetener. We used ¼ cup as we do not like overly sweet frosting. But you can use as much as you like.
  • 4 tablespoon Heavy Cream *add one tablespoon at a time until fluffy. See post.
  • 1 teaspoon Vanilla Extract

Optional - Additional toppings

  • Chopped Pecans or walnuts
  • Cinnamon sprinkled on top

Instructions
 

  • Preheat oven to 350 degrees. Line two 8 or 9 inch cake pans or a 9 x 13 inch cake pan with parchment paper and spray with cooking spray.
    Preheat baking oven
  • In a medium bowl, beat all wet ingredients together.
    Mixing wet ingredients
  • Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the wet mixture and combine. Do not over mix.
    Dry Ingredients
  • Pour the batter evenly into the two pans. Or a 9 x 13 cake pan if you only want one layer. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
    Cake in a pan
  • Let cake cool inside pan for 15 - 30 minutes and then invert onto cooling racks. While cake is cooling, prepare the frosting.
    Cooling a cake

Frosting

  • Beat the butter and cream cheese together until smooth. Add the sweetener and mix in until smooth. Add in the vanilla continuing to mix. Add in the heavy cream a little at a time until frosting is nice and fluffy.
    Beating cream cheese frosting
  • If making two layers - Spread the frosting on the top of the bottom layer. Place top layer on top of it. Spread the rest of the frosting on the top and down the sides if desired.
    Frrosting a cake

Topping - Optional Additions

  • Sprinkle nuts on top and add a dash of cinnamon if desired.
    Ground cinnamon
  • Refrigerate finished cake for at least 1 hour before serving and store leftovers in the fridge.
    Low Carb Pumpkin Cake Served

Notes

The nutrition info is based on cutting the cake into 12 evenly sized pieces.

Readers Made These Low Carb Recipes Next:

  • Keto Pumpkin Cake
  • Keto Pumpkin Spice Mug Cake
  • Low Carb Carrot Cake Cupcakes Recipe
  • Low Carb Pumpkin Spice Latte Recipe

Readers' Favorite Categories:

  • Bread
  • Dessert
  • Meals

Nutrition

Serving: 1sliceCalories: 369kcalCarbohydrates: 8gProtein: 8gFat: 35gSodium: 357mgFiber: 3gNet Carbs: 5gFat Ratio per Serving: 85.37%Protein Ratio per Serving: 8.67%Carb Ratio per Serving: 5.42%
Keyword gluten free
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Low Carb Pumpkin Cake with Cream Cheese Frosting is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

More Recipes for Keto Desserts:

  • Pecan Pie Smoothie Recipe
  • Instant Keto Chocolate Mousse Recipe
  • 5 Easy Keto Christmas Treats!
  • Keto Chocolate Crinkle Cookies

About Bran

I'm the Queen B here @ Castle in the Mountains. BSN, MBA. I am a keto enthusiast and food blogging coach.

Reader Interactions

Comments

  1. helen

    April 30, 2021 at 8:19 am

    5 stars
    This Cake is fantastic, i made it as a sponge with the butter frosting in between, and covering the top and sides yum, great hit with everyone one thing i was missing with keto was a coffee and cake, THANK YOU so much for posting this great recipe, I might add this was the first cake i have ever made in my life and it came out perfect, every time i have made it xx

  2. Brenna

    September 28, 2020 at 11:59 am

    Hi Linda! Thanks so much for the kind words. I am so happy that you enjoyed the cake!

  3. Linda

    September 27, 2020 at 5:17 pm

    5 stars
    Thank you for the wonderful recipe! Made it in a 9 x 13 sheet pan. Sweetness level was perfect for us. Only used 1/2 recipe of the frosting. It was the right amount for us.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest

WELCOME!

Castle in the Mountains Family

This is us...Bran, Ada & Thom

We develop and share easy, healthy and delicious low carb recipes. You can read more here...

Footer

↑ back to top

Castle in the Mountains

  • About Us
  • Join the Newsletter
  • Recipe Index
  • Contact
  • Privacy Policy
  • Disclaimer

Keto Recipes

  • Keto Bread
  • Keto Desserts
  • Meals
  • Sides
  • Drinks
  • Keto Recipe Lists

Keto Tips

  • Getting Started on Keto
  • Lose 10 Pounds in 7 Days
  • Holiday Stress and Keto
  • Keto Sweeteners
  • Keto and Imbibing
  • Budget Keto
  • All Keto Tips

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Castleinthemountains.com