Keto Pumpkin Cake
Keto Pumpkin Cake is a delightful low carb fall dessert that captures the essence of seasonal flavors while staying true to a keto lifestyle. This cake offers a rich, moist texture reminiscent of pumpkin gooey butter cake, making it perfect for gatherings or cozy nights at home. Whether you’re celebrating Thanksgiving or simply indulging in a sweet treat, this Keto Pumpkin Cake is sure to impress with its delicious taste and easy preparation.
Why You’ll Love This Recipe
- Low Carb Delight: Enjoy all the flavors of fall without the carbs. This cake fits seamlessly into your keto diet.
- Quick Preparation: With just 10 minutes of prep time, you can have this cake in the oven in no time.
- Versatile Serving Options: Perfect for dessert or as a breakfast treat with coffee—this cake works for any occasion!
- Rich Flavor Profile: The combination of pumpkin spice and creamy ingredients creates a mouthwatering experience.
- Gooey Texture: The unique gooey butter aspect makes each bite an irresistible treat.
Tools and Preparation
To make your Keto Pumpkin Cake, you’ll need a few essential tools to help you along the way. Having the right equipment can make preparation easier and more efficient.
Essential Tools and Equipment
- Electric mixer
- 9×13 baking pan
- Mixing bowls
- Measuring cups and spoons
- Spatula
Importance of Each Tool
- Electric mixer: This tool saves time and ensures your ingredients are thoroughly combined for a smooth batter.
- 9×13 baking pan: The right size pan allows for even baking, giving you that perfect gooey texture.
- Spatula: A spatula helps in spreading the batter evenly in the pan and is essential for serving slices cleanly.
Ingredients
Keto Pumpkin Cake is made with wholesome ingredients that contribute to its deliciousness and health benefits.
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 Cake Mixture
- 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
How to Make Keto Pumpkin Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray to prevent sticking.
Step 2: Prepare the Batter
Cream together the softened butter, cream cheese, pumpkin puree, and sweetener using an electric mixer until smooth and well combined.
1. Add in the eggs and vanilla extract; mix until fully incorporated.
2. Gradually add in almond flour, powdered sweetener, baking powder, and pumpkin spice. Mix until everything is well combined.
Step 3: Bake Your Cake
Spread the batter evenly into the prepared baking dish using a spatula.
1. Drizzle melted butter over the top of the cake batter.
2. Sprinkle with additional powdered sweetener and 1/4 teaspoon pumpkin spice.
Step 4: Monitor Baking Time
Bake for 30-32 minutes until the cake is barely golden on top and looks set but not wet. Avoid overbaking to maintain that signature gooey texture.
Step 5: Cool Down and Serve
Allow the cake to cool slightly before cutting into pieces.
Store at room temperature for up to 2-3 days or refrigerate for longer storage, warming pieces before serving to restore their gooey goodness.
How to Serve Keto Pumpkin Cake
Keto Pumpkin Cake is a delightful treat that can be enjoyed in various ways. Whether you prefer it plain or dressed up, these serving suggestions will elevate your dessert experience.
With Whipped Cream
- Fresh whipped cream adds a light and creamy texture that complements the dense cake beautifully.
Topped with Pecans
- Chopped pecans provide a crunchy contrast to the soft cake and enhance its nutty flavor.
Served Warm with Ice Cream
- A warm slice paired with sugar-free vanilla ice cream creates a comforting dessert perfect for fall gatherings.
Drizzled with Sugar-Free Caramel Sauce
- A drizzle of sugar-free caramel sauce adds sweetness and richness, making each bite even more indulgent.
Accompanied by a Cup of Coffee
- Enjoying a slice of Keto Pumpkin Cake with a warm cup of coffee enhances the flavors and makes for a cozy snack.
How to Perfect Keto Pumpkin Cake
To make your Keto Pumpkin Cake even more delicious, follow these tips for the best results.
- Use Room Temperature Ingredients: Allow butter and cream cheese to soften at room temperature for easier mixing and better texture.
- Don’t Overmix: Mix just until ingredients are combined to keep the cake tender.
- Check for Doneness Early: Start checking your cake at 30 minutes to avoid overbaking, which can ruin the gooey texture.
- Cool Before Serving: Let the cake cool slightly before slicing. This helps the flavors meld together.
- Store Properly: Keep leftovers in an airtight container at room temperature or refrigerate for longer freshness.
Best Side Dishes for Keto Pumpkin Cake
Pairing side dishes with your Keto Pumpkin Cake can create a well-rounded dessert spread. Here are some tasty options to consider:
-
Sugar-Free Hot Cocoa
A warm cup of sugar-free hot cocoa is perfect for those chilly evenings and balances the cake’s sweetness. -
Coconut Flour Cookies
Light and fluffy coconut flour cookies offer a different texture while keeping your meal low carb. -
Cheese Platter
A selection of soft cheeses like brie or goat cheese pairs well with the spiced pumpkin flavor. -
Roasted Vegetables
Savory roasted vegetables provide a healthy contrast to the sweetness of the cake, enhancing your meal’s nutritional value. -
Chia Seed Pudding
A creamy chia seed pudding is not only healthy but also offers additional fiber to complement your dessert. -
Berry Salad
A fresh berry salad brings brightness and acidity, balancing out the richness of the cake perfectly.
Common Mistakes to Avoid
When making Keto Pumpkin Cake, it’s easy to make a few common mistakes. Here are some to watch out for:
- Skipping Room Temperature Ingredients: Using cold butter or cream cheese can lead to a lumpy batter. Always soften these ingredients before mixing for a smooth texture.
- Overmixing the Batter: Mixing too much can result in a dense cake. Stir just until the ingredients are combined to keep it light and fluffy.
- Not Preheating the Oven: Baking in an unheated oven can affect the cake’s rise and texture. Always preheat your oven before baking.
- Ignoring Bake Time: Overbaking will dry out your cake and lose its gooey texture. Keep an eye on the time, checking for doneness around the 30-minute mark.
- Using Incorrect Sweetener: Not all sweeteners work the same way. Ensure you use a keto-friendly sweetener that measures like sugar for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store Keto Pumpkin Cake in an airtight container.
- It will stay fresh for 2-3 days in the refrigerator.
Freezing Keto Pumpkin Cake
- Wrap individual pieces tightly in plastic wrap before placing them in a freezer bag.
- The cake can be frozen for up to 2 months without losing flavor.
Reheating Keto Pumpkin Cake
- Oven: Preheat to 350°F and reheat pieces for about 10 minutes to restore moisture.
- Microwave: Heat on medium power for about 20-30 seconds until warm.
- Stovetop: Use a non-stick pan over low heat for a few minutes, flipping occasionally.
Frequently Asked Questions
Here are some common questions about Keto Pumpkin Cake that might help you as you prepare this delicious dessert.
Can I use canned pumpkin puree for Keto Pumpkin Cake?
Yes, canned pumpkin puree works well and saves time. Just ensure it’s pure pumpkin without added sugars.
How can I customize my Keto Pumpkin Cake?
Feel free to add nuts, chocolate chips, or a cream cheese frosting to enhance flavors while keeping it keto-friendly.
What makes this cake gooey?
The combination of butter, cream cheese, and pumpkin puree creates a moist, gooey texture that is irresistible.
Can I make this recipe dairy-free?
Yes! Substitute the butter with coconut oil and use dairy-free cream cheese for a delicious dairy-free version of Keto Pumpkin Cake.
Final Thoughts
Keto Pumpkin Cake is not only an amazing low-carb dessert but also versatile enough for any occasion. Whether you’re serving it at a fall gathering or enjoying it at home, its rich flavors will delight everyone. Don’t hesitate to customize it with your favorite add-ins!
Keto Pumpkin Cake
- Total Time: 42 minutes
- Yield: Approximately 12 servings 1x
Description
Keto Pumpkin Cake is an indulgent low-carb dessert that beautifully encapsulates the flavors of fall. With its rich, moist texture reminiscent of gooey butter cake, this delightful treat offers a perfect balance of sweetness and spice. Ideal for cozy nights at home or festive gatherings like Thanksgiving, this easy-to-make cake will impress family and friends alike. Enjoy it plain or topped with your favorite keto-friendly enhancements for a truly satisfying dessert experience.
Ingredients
- 4 oz salted butter (softened)
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener (or alternative)
- 2 eggs
- 2.5 cups almond flour
- 1 tbsp baking powder
- 1 tsp pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, cream together softened butter, cream cheese, pumpkin puree, and sweetener until smooth. Add eggs and vanilla; mix well.
- Gradually incorporate almond flour, powdered sweetener, baking powder, and pumpkin spice until fully combined.
- Spread the batter evenly in the prepared pan. Drizzle melted butter over the top and sprinkle with additional sweetener and pumpkin spice.
- Bake for 30-32 minutes until set but not overbaked to maintain gooeyness.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
