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
Scale
- 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