Keto Pumpkin Cake

Keto Pumpkin Cake

Introduction:

As the leaves change and autumn sets in, indulge in the warm and cozy flavors of fall with our Keto Pumpkin Cake. This delightful dessert is rich in pumpkin spice goodness while being low in carbs, making it the perfect treat for those following a keto lifestyle. For personalized keto meal plans and comprehensive support, explore the Custom Keto Meal Plan and the 28-Day Keto Challenge.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 12
Difficulty: Intermediate
Course: Dessert
Cuisine: Keto
kcal per Serving: 180

Ingredients:

For the Cake:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated erythritol or your preferred keto-friendly sweetener
  • 4 large eggs
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 cup powdered erythritol or your preferred keto-friendly powdered sweetener
  • 1 teaspoon vanilla extract

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch (23×23 cm) square baking pan with parchment paper.
  2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and all the spices.
  3. In another bowl, cream together the softened unsalted butter and granulated erythritol until light and fluffy.
  4. Add the eggs, one at a time, to the butter mixture, mixing well after each addition.
  5. Stir in the canned pumpkin puree and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
  7. Pour the batter into the prepared baking pan and spread it evenly.
  8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool completely in the pan.

For the Cream Cheese Frosting:

  1. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
  2. Add the powdered erythritol and vanilla extract, and beat until well combined.
  3. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  4. Slice, serve, and enjoy your Keto Pumpkin Cake!

Note: This Keto Pumpkin Cake is a delightful way to celebrate the flavors of fall without compromising your keto goals.

Nutrition Facts (per serving):

  • Calories: 180
  • Fat: 15g
  • Protein: 5g
  • Total Carbs: 7g
  • Net Carbs: 3g
  • Fiber: 4g
  • Sugar: 1g

For personalized keto meal planning and more keto resources, visit the Custom Keto Meal Plan and embark on the 28-Day Keto Challenge to make your keto journey delicious and successful. Enjoy the pumpkin spice goodness of this keto pumpkin cake!