Keto Pumpkin Cake
Keto Pumpkin Cake is the ultimate low carb fall dessert that captures the essence of pumpkin gooey butter cake. This delightful treat is perfect for family gatherings, holiday celebrations, or any cozy evening at home. With its rich flavors and creamy texture, it stands out as a satisfying option for those following a keto lifestyle. Enjoy this cake with friends and family, making every occasion feel special!
Why You’ll Love This Recipe
- Easy to Make: The simple steps make this cake a breeze to whip up, even for beginner bakers.
- Deliciously Rich Flavor: The combination of pumpkin and cream cheese creates a moist, flavorful cake that everyone will love.
- Perfect for Any Occasion: Whether it’s a holiday feast or a casual get-together, this cake fits right in.
- Low Carb & Keto-Friendly: Enjoy your dessert without guilt! This recipe keeps carbs low while satisfying your sweet tooth.
- Versatile Serving Options: Serve it warm or chilled; it’s delicious either way!
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth baking experience. The right equipment can make all the difference in achieving that gooey texture.
Essential Tools and Equipment
- Electric mixer
- 9×13 baking pan
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
Importance of Each Tool
- Electric mixer: Ideal for combining ingredients smoothly without over-mixing.
- 9×13 baking pan: The perfect size for even baking and easy serving.
- Mixing bowls: Essential for organizing ingredients and avoiding mess during prep.
Ingredients
Keto Pumpkin Cake is the perfect low carb fall dessert inspired by the amazing treat known as pumpkin gooey butter cake.
For the Cake Base
- 4 oz salted butter (softened (not melted))
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 eggs
- 1 tsp vanilla
For the Dry Ingredients
- 2.5 cups almond flour
- 1/4 cup powdered sweetener
- 1 tbsp baking powder
- 1 tsp pumpkin spice
For Topping
- 4 oz salted butter (melted)
- 1/4 cup powdered sweetener
- 1/4 tsp pumpkin spice
How to Make Keto Pumpkin Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your 9×13 pan to prevent sticking.
Step 2: Cream Together Ingredients
In a mixing bowl, use an electric mixer to cream together:
1. Softened salted butter
2. Softened cream cheese
3. Pumpkin puree
4. Joy Filled Eats Sweetener
Mix until smooth and creamy.
Step 3: Add Eggs and Vanilla
Add in the eggs and vanilla extract. Mix until well combined.
Step 4: Combine Dry Ingredients
Gradually add in:
– Almond flour
– Powdered sweetener
– Baking powder
– Pumpkin spice
Mix until all ingredients are incorporated.
Step 5: Spread in Baking Dish
Spread the batter evenly into your prepared baking dish using a rubber spatula.
Step 6: Add Topping
Drizzle melted butter over the top of the batter. Sprinkle with powdered sweetener and 1/4 tsp pumpkin spice for added flavor.
Step 7: Bake
Bake in your preheated oven for about 30-32 minutes. The cake should be barely golden on top; do not over-bake as you want to keep that gooey texture intact.
Step 8: Storage
Allow to cool before serving. Store at room temperature for 2-3 days or refrigerate for longer storage. Always warm pieces before serving for optimal texture.
How to Serve Keto Pumpkin Cake
Keto Pumpkin Cake is a delightful dessert that pairs well with various accompaniments. Whether you’re hosting a gathering or enjoying a cozy night in, here are some serving suggestions that will enhance your experience.
With Whipped Cream
- Lightly sweetened whipped cream adds a creamy texture that complements the rich flavors of the cake.
Ice Cream Alternative
- Consider using a keto-friendly ice cream for a cold treat. It balances the warm, gooey cake perfectly.
Fresh Berries
- A handful of fresh berries can add a refreshing tartness that cuts through the sweetness of the cake.
Nuts and Seeds
- Top with chopped pecans or walnuts for added crunch and flavor. They also provide healthy fats.
Drizzle of Sugar-Free Caramel
- A drizzle of sugar-free caramel sauce can elevate the dessert with an extra layer of richness.
How to Perfect Keto Pumpkin Cake
To ensure your Keto Pumpkin Cake turns out perfectly every time, follow these helpful tips.
- Use room temperature ingredients: Make sure your butter and cream cheese are at room temperature to blend smoothly.
- Don’t overmix: Mix just until combined to keep the cake’s texture light and gooey.
- Check doneness carefully: Keep an eye on baking time; it should be barely golden and not wet on top.
- Cool before serving: Allow the cake to cool slightly for better slicing and enhanced flavor.
- Experiment with spices: Feel free to adjust or add spices like nutmeg for a personalized touch.
- Store properly: For best results, store leftovers at room temperature but reheat them before serving for optimal texture.
Best Side Dishes for Keto Pumpkin Cake
Pairing side dishes with your Keto Pumpkin Cake can create a balanced meal. Here are some excellent options to consider.
- Keto-Friendly Cheesecake Bites: These bite-sized desserts offer a rich, creamy contrast to the pumpkin flavors.
- Roasted Brussels Sprouts: Their slight bitterness complements the sweetness of the cake beautifully.
- Garlic Butter Green Beans: A savory side that adds freshness and crunch alongside your dessert.
- Zucchini Noodles: Light and low-carb, these noodles can serve as a refreshing counterpoint to the rich cake.
- Cauliflower Mash: Creamy cauliflower mash provides comfort while keeping the meal low carb.
- Stuffed Mushrooms: These savory bites can add depth to your meal with their umami flavor profile.
- Spinach Salad with Feta: A refreshing salad topped with feta cheese adds both saltiness and brightness.
- Avocado Slices: Simple yet effective, avocados lend healthy fats and a smooth texture to balance out your dessert.
Common Mistakes to Avoid
When making Keto Pumpkin Cake, it’s easy to overlook a few key steps. Here are common mistakes to watch out for:
- Skipping the Softening Step – Not softening the butter and cream cheese can lead to a lumpy batter. Always allow them to reach room temperature for easier mixing.
- Overbaking the Cake – Baking too long can ruin the gooey texture. Keep an eye on it; remove it when it’s barely golden and looks set.
- Ignoring Ingredient Measurements – Accurate measurements are crucial in baking. Use a kitchen scale for precision, especially with almond flour.
- Not Prepping the Pan – Failing to grease your baking dish can result in a cake that sticks. Always prep your pan with butter or cooking spray.
- Using Unsweetened Pumpkin Purée – This mistake can lead to a bland cake. Make sure you use pumpkin purée meant for baking, as it’s sweeter.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The cake can be refrigerated for up to 5 days.
Freezing Keto Pumpkin Cake
- Wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe bag.
- It can be frozen for up to 3 months.
Reheating Keto Pumpkin Cake
- Oven – Preheat to 350°F (175°C). Place the cake on a baking tray and heat for 10-15 minutes until warm.
- Microwave – Heat individual slices for 20-30 seconds on medium power until warmed through.
- Stovetop – Place slices in a skillet over low heat for about 5 minutes, flipping halfway through.
Frequently Asked Questions
Here are some common questions about Keto Pumpkin Cake:
Can I use a different sweetener for Keto Pumpkin Cake?
Yes, you can substitute with other low-carb sweeteners like erythritol or stevia, but adjust quantities based on sweetness level.
How do I know when my Keto Pumpkin Cake is done?
The cake should be slightly golden and not wet on top. A toothpick inserted should come out with a few moist crumbs.
Is Keto Pumpkin Cake suitable for meal prep?
Absolutely! This cake stores well in both the fridge and freezer, making it great for meal prep or snacks throughout the week.
What makes this recipe keto-friendly?
This recipe uses almond flour instead of wheat flour and low-carb sweeteners, keeping it low in carbohydrates while still delicious.
Can I add nuts or chocolate chips?
Yes! Feel free to customize your Keto Pumpkin Cake by adding walnuts, pecans, or sugar-free chocolate chips for extra flavor and texture.
Final Thoughts
Keto Pumpkin Cake is an amazing dessert that perfectly captures the essence of fall. It’s not only low carb but also incredibly versatile; you can easily customize it with your favorite nuts or spices. Give this delightful recipe a try and enjoy its warm flavors during festive gatherings!
Keto Pumpkin Cake
- Total Time: 42 minutes
- Yield: Approximately 12 servings 1x
Description
Keto Pumpkin Cake is a delightful low-carb dessert that embodies the flavors of fall with its rich pumpkin and cream cheese combination. This easy-to-make cake is perfect for family gatherings, holiday celebrations, or a cozy evening at home. Its moist, gooey texture and deliciously sweet taste will satisfy your cravings without the guilt! Enjoy this keto-friendly treat warm, topped with whipped cream or paired with fresh berries for an extra burst of flavor. Whether you’re on a keto diet or simply looking for a healthier dessert option, this cake is sure to impress everyone at your table.
Ingredients
- 4 oz salted butter (softened)
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener (or alternatives)
- 2 eggs
- 2.5 cups almond flour
- 1 tbsp baking powder
- 1 tsp vanilla
- 1/4 cup powdered sweetener
- 1 tbsp pumpkin spice
- 4 oz salted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
- Cream together softened butter, cream cheese, pumpkin puree, and sweetener until smooth.
- Add eggs and vanilla extract; mix until well combined.
- Gradually incorporate almond flour, powdered sweetener, baking powder, and pumpkin spice until fully mixed.
- Spread batter evenly in prepared pan and drizzle melted butter on top; sprinkle with additional sweetener and pumpkin spice.
- Bake for 30-32 minutes, or until the top is barely golden.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
