Keto Pumpkin Cake Recipe
This is a fantastic Fall treat. Keto or not you will love this spicy pumpkin cake. It is this guiltfree indulgence that helps make Keto easy healthy and delicious.
Servings 12 slices
Calories 183kcal
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
The nutrition info is based on cutting the cake into 12 even sized pieces.
Nutrition
Serving: 1slice | Calories: 183kcal | Carbohydrates: 6g | Protein: 4g | Fat: 17g | Sodium: 216mg | Fiber: 3g | Net Carbs: 3g | Fat Ratio per Serving: 83.61% | Protein Ratio per Serving: 8.74% | Carb Ratio per Serving: 6.56%