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Keto Pumpkin Cake

A slice of keto pumpkin cake topped with white frosting, chopped nuts, and cinnamon on a wooden board.
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This moist and fluffy keto pumpkin cake is a delicious low-carb, gluten-free dessert perfect for fall. Made with almond flour, pumpkin puree, and warm spices, it’s a guilt-free treat that’s easy to bake and packed with flavor.

Ingredients

Scale
  • 1 cup almond flour (super-fine, blanched)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup erythritol or allulose
  • 3 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • Optional: 1/4 cup chopped nuts or sugar-free chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9×9-inch pan with parchment paper.
  2. In a bowl, whisk together almond flour, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In another bowl, mix pumpkin puree, eggs, melted coconut oil, vanilla extract, and sweetener until well combined.
  4. Fold the dry ingredients into the wet mixture. Do not overmix. Add optional nuts or chocolate chips if desired.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before serving or frosting.

Notes

  • Use blanched almond flour, not almond meal, for best texture.
  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Allulose may brown faster than other sweeteners; reduce oven temp slightly if needed.
  • Store in the fridge for up to 5 days or freeze for up to 3 months.
  • Top with cream cheese frosting, glaze, or a keto crumble if desired.

Nutrition

Find it online: https://recipeeasily.com/keto-pumpkin-cake-recipe/