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