It hit me on a quiet afternoon when the leaves outside had just started turning gold. I wanted something warm and sweet, but without the sugar crash. That’s when this keto pumpkin cake came to life soft, rich, and filled with cozy spice. It’s the kind of dessert that makes fall feel like home, bite after bite.
Table of Contents
Why You’ll Love This Keto Pumpkin Cake
This cake is soft and lightly spiced with just enough sweetness. It’s everything you love about fall desserts, without the carbs.
Each slice is low-carb and gluten-free, yet full of flavor thanks to real pumpkin and warm spices. You don’t need fancy tools or ingredients. Just one bowl and some pantry staples. It’s perfect for holidays or quiet evenings with coffee.
If you love low-sugar desserts with texture and heart, this one belongs in your kitchen.
Ingredients You’ll Need
The ingredients are simple and keto-approved. Make sure to use pure pumpkin puree, not pie filling.
For the Cake
- Salted butter: Softened for easy mixing
- Cream cheese: Adds moisture and tang
- Pumpkin puree: Rich in fiber and flavor
- Joy Filled Eats Sweetener: Or your favorite keto-friendly sweetener
- Eggs: Provide structure
- Vanilla extract: Adds warmth
- Almond flour: Base for a soft crumb
- Powdered sweetener: For fine texture
- Baking powder: Helps the cake rise
- Pumpkin spice: Classic fall flavor
For the Topping
- Melted salted butter: Soaks into the top for richness
- Powdered sweetener: Light dusting of sweetness
- Pumpkin spice: A final warm note
How to Make Keto Pumpkin Cake
This cake comes together quickly and bakes up beautifully golden. Just follow these easy steps.
Step-by-Step Instructions
- Preheat your oven to 350°F and grease a 9×13-inch pan.
- In a large bowl, cream together the softened butter, cream cheese, pumpkin, and sweetener using an electric mixer.
- Add eggs and vanilla, then mix again until smooth.
- Stir in the almond flour, powdered sweetener, baking powder, and pumpkin spice until everything is well combined.
- Spread the mixture evenly into your prepared pan.
- Drizzle the melted butter over the top. Sprinkle with powdered sweetener and pumpkin spice.
- Bake for 30 to 32 minutes. The top should be lightly golden and no longer look wet.
- Cool before slicing. Store covered at room temperature for 1–2 days or refrigerate and warm gently before serving.
Storage & Reheating Tips
Let the cake cool fully before storing. Cover and leave at room temp for up to 2 days. For longer storage, refrigerate in an airtight container. It reheats beautifully in the microwave.
You can also freeze slices for up to 6 months. Just wrap tightly and thaw before warming.
Variations & Substitutions
This recipe is flexible and easy to customize. Here are some ideas to switch it up:
- Nut-free? Use sunflower seed flour instead of almond flour, 1:1.
- Using Swerve or Lakanto? Increase sweetener to 1.5x the listed amount.
- Add-ins: Stir in chopped nuts, sugar-free white chocolate chips, or swirl in some cinnamon for a cozy twist.
- Optional frosting: Top with cream cheese frosting or a drizzle of melted keto white chocolate.
Looking for more fall treats? Try mini keto pumpkin pies for a handheld dessert alternative or this keto pumpkin bundt cake as another sugar-free fall treat.
Frequently Asked Questions (FAQ)
Is pumpkin keto-friendly?
Yes! In small amounts, pumpkin is perfect for low-carb baking. It’s rich in fiber, which helps lower the net carbs. Just use pure pumpkin puree, not pumpkin pie mix.
Can I freeze keto pumpkin cake?
Definitely. Slice the cooled cake and freeze pieces in an airtight container or wrapped tightly in plastic. Thaw and warm before enjoying. It keeps well for up to 6 months.
Why is my cake too soft or wet?
This usually happens if it’s underbaked or if you used too much puree. Check your oven temp, and make sure the top looks set and slightly golden before removing. Let it cool to firm up fully.
Keto Pumpkin Cake Recipe Card
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Keto Pumpkin Cake – Easy & Moist Fall Favorite
- Total Time: 42 mins
- Yield: 12 slices
Description
This easy, low-carb keto pumpkin cake is soft, spiced, and perfect for fall. Made with almond flour, real pumpkin puree, and a buttery topping, it’s moist, gluten-free, and ready in just 30 minutes.
Ingredients
**For the Cake**
4 oz salted butter, softened
4 oz cream cheese, softened
1/2 cup pumpkin puree
1/2 cup Joy Filled Eats Sweetener
2 large eggs
1 tsp vanilla extract
2.5 cups almond flour
1/4 cup powdered sweetener
1 tbsp baking powder
1 tsp pumpkin spice
**For the Topping**
4 oz salted butter, melted
1/4 cup powdered sweetener
1/4 tsp pumpkin spice
Instructions
1. Preheat oven to 350°F (175°C); grease a 9×13 pan.
2. Cream together butter, cream cheese, pumpkin puree, and sweetener.
3. Add eggs and vanilla, mix until smooth.
4. Stir in almond flour, powdered sweetener, baking powder, and pumpkin spice.
5. Spread mixture evenly into the prepared pan.
6. Drizzle melted butter on top and sprinkle with sweetener and pumpkin spice.
7. Bake for 30–32 minutes until lightly golden and set.
8. Cool before slicing and serving.
Notes
Use pure pumpkin puree, not pie filling.
Both granular and powdered sweeteners are needed.
To make it nut-free, use sunflower seed flour as a 1:1 replacement for almond flour.
Swerve or Lakanto users should use 1.5x the sweetener amount.
Optional: top with cream cheese frosting, chopped nuts, or keto-friendly white chocolate drizzle.
Freeze slices for up to 6 months; reheat gently before serving.
- Prep Time: 10 mins
- Cook Time: 32 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 293.9
- Sugar: 1.8g
- Sodium: 199.8mg
- Fat: 27.7g
- Saturated Fat: 10.9g
- Unsaturated Fat: 5.0g
- Trans Fat: 0.6g
- Carbohydrates: 7.6g
- Fiber: 2.8g
- Protein: 7.6g
- Cholesterol: 69mg
More Such Recipes
If you love this one, don’t miss these:
- Chewy maple pumpkin cookies if you’re craving soft pumpkin-spiced bites
- Pumpkin crunch cake with irresistible texture contrast
Final Thoughts
This keto pumpkin cake brings fall flavor without the sugar spike. It’s cozy, moist, and just the right amount of sweet.
Make it once and you’ll find yourself craving it even after the leaves fall. If you try it, leave a comment and share it with someone who loves pumpkin as much as you do.
You can also follow me on Pinterest or Facebook for more cozy keto treats.