Low Carb Pumpkin Cake Recipe
As Amazon and Instacart Associates, this post may contain affiliate links that allow us to generate income.
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.
🥘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 tsp Salt
- 1/2 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.
- 1/4 cup Coconut Flour
- 1 3/4 cup Almond Flour
- 2 tsp 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 tbsp 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 tsp Vanilla Extract
Frosting ~
- 8 oz Cream Cheese room temperature
It needs to be a bit soft in order to mix well.
- 1/2 cup Butter Softened
- 1/4 cup Allulose * or preferred sweetener. We used 1/4 cup because we don’t like overly sweet frosting. But you can use as much as you like.
- 4 tbsp Heavy Cream *add one tablespoon at a time until fluffy.
Adding one tablespoon at a time helps get the frosting fluffier.
- 1 tsp 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 Pumpkin Cake Recipe
Equipment
Ingredients
Cake
- 5 Eggs Room Temperature
- ½ cup Olive Oil
- 1 cup Pureed Pumpkin *Just pumpkin – not pumpkin pie filling
- 1 tsp Salt
- 1/2 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.
- 1/4 cup Coconut Flour
- 1 ¾ cup Almond Flour
- 2 tsp Baking Powder
- 1 tbsp Pumpkin pie spice
- ½ walnuts * Optional – chopped
- 1 tsp Vanilla Extract
Frosting
- 8 oz Cream Cheese room temperature
- 1/2 cup Butter Softened
- 1/4 cup Allulose * or preferred sweetener. We used 1/4 cup as we do not like overly sweet frosting. But you can use as much as you like.
- 4 tbsp Heavy Cream *add one tablespoon at a time until fluffy. See post.
- 1 tsp 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.
- 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.
- 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.
- 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. Add in the vanilla continuing to mix. 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.
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
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.
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
Hi Linda! Thanks so much for the kind words. I am so happy that you enjoyed the cake!
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.