Keto Pumpkin Cake always shows up on my fall craving list, and trust me, I am NOT a patient person when it comes to healthy sweets. Ever run into that moment where you just want a fluffy, pumpkin-y slice with your coffee but every recipe calls for a cartful of sugary nonsense? Been there.
Keto Pumpkin Cake
If you think pumpkin treats are only for cheat days, well, you’re gonna change your mind after this. And if you already found the magic of low-carb baking (if not, check out these cinnamon swirl pumpkin bread minis), then friend, buckle up.
How to Make Keto Pumpkin Cake
Okay, first things first: This isn’t one of those “fussy” cakes requiring a million mixing bowls or ingredients you gotta order from a secret baking society. I keep it as hassle-free as humanly possible. Grab your measuring cups and get ready for some mess—because I always end up with almond flour dusting my counter.
So here’s my trick—start by mixing your dry stuff first. Almond flour, sweetener (go monk fruit if you ask me), a dash of baking powder, some pumpkin spice if you want a whole vibe. Get it all cozy in one bowl. Now, in another, quickly whisk together eggs, pumpkin purée (NOT the pie filling), a little melted coconut oil, and vanilla.
Pour the wet stuff into the dry, stir so it’s just mixed and don’t fret if it looks a bit lumpy. Pour that into your pan, and bake till the house smells like a pumpkin candle exploded. Voila.
If you like things EXTRA (hello, we’re friends for a reason), slap on some keto cream cheese frosting, or sprinkle roasted pecans on top. Your kitchen might look messy, but who’s judging?
This recipe turned my “dieting” family into pumpkin addicts—my husband said it tastes like fall in a five-star restaurant, which made me laugh for a week.
Keto Pumpkin Cake
Ingredients You Need
We’re not chasing rare unicorn ingredients here. Just easy, pantry basics that make you go, “Yeah, I’ve got that.” Here’s what you’ll need for Keto Pumpkin Cake:
- Almond flour (don’t substitute with coconut flour or your cake will cry)
- Pumpkin purée (not pie mix, seriously)
- Granulated keto sweetener (monkfruit, erythritol, stuff like that)
- Baking powder
- Pumpkin pie spice or ground cinnamon
- Eggs (room temp, please)
- Coconut oil or butter, melted
- Vanilla extract
- Pinch of salt (because flavor)
By the way, you can swap the oil for softened butter if you want it richer. DON’T use regular sugar or you’ll miss the whole point.
Keto Pumpkin Cake
Expert Tips
Now, here’s where my years (okay, months) of trial and error can save you. Don’t overmix the batter. Seriously, if you want fluffiness, put the whisk down before your arm gets tired. Also, if you forget to grease your pan, you’re going to end up with a cake puzzle instead of a slice (guilty).
Oven temps can be wild—my mom’s ancient oven bakes this in 21 minutes flat, but mine takes 25. Watch the edges; if they turn golden, grab it out. Worst case, poke with a toothpick: if it comes out mostly clean, you’re golden. If your cake sinks after baking, it’s probably normal with almond flour, so don’t panic and scrap the whole thing. Just frost it.
Last thing: let it cool before slicing. I always want to dig in right away, but it isn’t pretty—trust me!
Keto Pumpkin Cake
Variations
Honestly, this Keto Pumpkin Cake is like a blank canvas for your wild kitchen ideas. Sometimes when I’m feeling experimental, I stir in a handful of sugar-free chocolate chips or fold in crushed walnuts for some bite. If you’re avoiding dairy, coconut oil makes the cake very moist (some say “succulent” but, weird word, right?).
Want it in cupcake form? Just scoop into a muffin tin and check after 17-18 minutes, tops. Oh, and if you’re dying for stress-free mornings, make it ahead—slice up, freeze, then toast a piece. Still tastes fresh.
Play around with your spice game too. Toss in a smidge of ginger or cloves if you want more of that “holiday candle” aroma. Not into pumpkin? Substitute with mashed zucchini or even applesauce (lower carb, obviously) for a totally different spin.
Keto Pumpkin Cake
Recipe FAQs
Is this Keto Pumpkin Cake really low-carb?
You bet. Swap the sweetener and stick to almond flour and you’re rolling low carb all the way. Promise, I’ve tried it with regular wheat flour and it’s not even close.
Can I turn this into a layer cake for parties?
Absolutely. Just double the recipe, use two pans, and add a simple keto frosting between the layers. It holds up surprisingly well.
How do I store leftovers?
Pop slices in a sealed container in your fridge for up to five days. But, let’s be real, it rarely lasts that long.
Any killer serving suggestions?
Actually, yes. Here’s how I like to do it:
- Top with whipped cream (keto-friendly, not the spray stuff)
- Pair with coffee for breakfast, not even joking
- Add a sprinkle of cinnamon on top right before serving
- Heat a slice just a little—makes it taste fresh baked
Keto Pumpkin Cake
If you like this cake, definitely check out my friend’s keto peanut butter earthquake cake. It’s wild.
Now that you’ve got my tried-and-true Keto Pumpkin Cake, you’re about to start some new fall traditions (or, heck, whenever—you don’t need a pumpkin-scented candle burning to enjoy this).
If pumpkin’s your jam, and you’re after more ideas, you should see this Keto Pumpkin Spice Cake at I Breathe I’m Hungry—lots of low carb cake inspo for your next baking adventure.
Keto Pumpkin Cake
Print
Keto Pumpkin Cake
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Description
A fluffy, low-carb pumpkin cake that’s perfect for fall cravings.
Ingredients
- 2 cups almond flour
- 1 cup pumpkin purée
- 3/4 cup granulated keto sweetener (like monk fruit or erythritol)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice or ground cinnamon
- 3 large eggs (room temperature)
- 1/4 cup coconut oil or melted butter
- 1 tsp vanilla extract
- a pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine almond flour, keto sweetener, baking powder, and spices.
- In another bowl, whisk together eggs, pumpkin purée, melted coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 21-25 minutes until the edges are golden and a toothpick comes out mostly clean.
- Let the cake cool before slicing and serve with keto-friendly toppings if desired.
Notes
Don’t overmix the batter and ensure to grease the pan to avoid sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
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