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
Scale
- 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