Pumpkin Cake Recipe
If you haven't experienced the magic of pumpkin cake yet, you're in for a delightful surprise. This low-carb, keto-friendly, gluten-free gem made with almond flour is bursting with flavor and incredibly moist—so much so that no one will believe it's low carb! Everyone is going to love this recipe. Perfect for Thanksgiving or Christmas!
Servings: 18 servings
Calories: 150kcal
Ingredients
Pumpkin Cake Ingredient List
- Below is the list of basic ingredients you'll need to make pumpkin sponge cake:
For the Pumpkin Cake
- 4 large eggs
- 4 ounces cream cheese softened
- 2 tablespoon psyllium husk ground
- 1 cup almond flour
- ½ cup pumpkin puree unsweetened
- ½ cup erythritol
- ½ teaspoon kosher salt
- ¼ cup melted butter
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
For the Keto Cream Cheese Frosting
- 4 ounces cream cheese softened
- ⅓ cup erythritol powdered
- ¼ cup butter softened
- 1-2 tablespoons heavy cream optional, to thin the frosting if needed
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease your 9x5 inch loaf pan. If you have parchment paper, laying one rectangular square on the bottom of the pan will help to release the cake when it is done cooking.
- Measure all of the ingredients and set aside until ready to use.
- Take out a large mixing bowl. With an electric mixer, beat the softened cream cheese and erythritol until smooth and creamy. Add in the eggs, pumpkin puree, vanilla extract and melted butter. Mix again until well combined.
- With the mixer turned off, add in the almond flour, psyllium husk, pumpkin pie spice, cinnamon, paking powder and salt. Start the mixer on low and gradually increase the speed until it is on the highest setting, incorporating air into the mixture. Mix for one minute on high speed.
- Pour the batter into the prepared loaf pan and smooth out the top.
Cooking Steps
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. If the top browns too quickly, cover loosely with aluminum foil for the last 10 minutes of baking.
- When the cake is cooked, let it cool in the loaf pan on a wire rack. Adding the frosting to the cake while hot will result in melted frosting. The frosted cake must be completely cooled before adding the frosting.
For the Keto Cream Cheese frosting:
- In a medium sized mixing bowl, beat the softened cream cheese and butter together until completely smooth.
- Add powdered erythritol and vanilla extract. Beat until completely combined and stiff peaks have formed.
- If the frosting is too thick or has a slightly “powdered” texture to it from the powdered sweetener, add in the heavy cream. This will even out the texture.
- Once the cake has cooled, use an offset spatula to spread the cream cheese frosting evenly over the top of the pumpkin cake. If you want, you could also pipe on the frosting. The choice is yours.
- Once the frosting is added to the fancy cake, slice evenly and enjoy your keto pumpkin cake recipe!
Notes
My oh my... this recipe is just so good. You and your family are just going to love how this pumpkin cake with cream cheese frosting turns out.
If you have questions, thoughts or comments... let me know in the comments below.
In the meantime, have a wonderful day in the kitchen.
Nutrition
Serving: 1piece | Calories: 150kcal | Carbohydrates: 5g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 230mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1452IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 1mg
