Keto Pumpkin Cake
This Keto Pumpkin Cake is a delicious almond flour pumpkin cake with a crunchy pecan cinnamon topping. It’s a moist cake packed with pumpkin pie spices flavors and the best low-carb fall dessert with only 6 grams of net carbs and 12 grams of protein per slice.
I love keto pumpkin dessert recipes, but there’s one that I never published. The sugar-free pumpkin cake with almond flour.
How To Make Keto Pumpkin Cake
It’s so easy to bake this fall keto cake that you will have it on repeat this fall, or for your Thanksgiving dinner.
All you need to bake this low-carb pumpkin cake are:
- Almond Flour
- Brown Sugar-Free Crystal Sweetener – like brown erythritol or, if you can’t find a brown sweetener, use allulose or classic erythritol.
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Pumpkin Pie Spices
- Large Eggs
- Canned Pumpkin Puree – not pumpkin pie filling!
- Vanilla Extract
- Coconut Oil or melted butter or any light-flavored oil like avocado oil or light olive oil.
Pecan Pumpkin Spice Crumbs
This topping is totally optional and you can also cool down the pumpkin cake, and frost with a keto vanilla frosting like the one used in my keto vanilla cake recipe.
However, I do like the crunchy pecan on top of this pumpkin cake, it turns the recipe a little bit like a pumpkin coffee cake.
All you need is to stir the below ingredient into a bowl:
- Almond Flour
- Brown Erythritol – or any other brown crystal sweetener.
- Chopped Pecans or walnuts
- Coconut Oil
- Pumpkin Pie Spices – it’s basically a mix of nutmeg, ginger, allspice, and ground cloves that you can make at home if you don’t have the mix.
- Vanilla Extract
- First, preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside. In a large bowl, whisk all the dry ingredients – except the sweetener. Set aside.
- In another bowl, beat eggs with a hand whisk, then whisk in brown sugar-free sweetener, pumpkin puree, vanilla extract, and cooled melted coconut oil.
- Stir the dry ingredients with the liquid ingredients.
- Keep stirring until the pumpkin cake batter is smooth and lightly thick. Transfer to the prepared baking pan and crumble the pecan cinnamon topping on top of the cake. Bake your low-carb pumpkin cake in the center rack of the oven at 350°F (180°C) for 35 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. You may want to foil the top of the pan after 25 minutes to protect the top of the cake from burning. Cool completely in the pan, then pull the pieces of parchment paper to release on a cooling rack.
- Combine all the crumble topping ingredients in a mixing bowl.
- When the mixture is consistent, bring the warm cake back.
- Let the cake cool before decorating.
- Crumble the topping on top of the cake.
Serve the cake with a yogurt drizzle, stirring plain Greek yogurt and powdered sugar-free sweetener together. Drizzle on top of the cooled cake just before serving.
Store cake leftovers in an airtight container in the fridge for up to 4 to 5 days.
Freeze the cake in freezer bags for up to one month. Thaw in the fridge the day before serving.
Below are some ingredient substitution ideas if you need them.
- Nut-Free – Almond flour can be replaced with the same amount of sesame seed flour. For the topping, swap the pecans for pumpkin seeds or sunflower seeds.
- Coconut-Free – Swap the coconut oil for melted butter or light olive oil.
Frequently Asked Questions
Below are my answers to your most common questions about this keto gluten-free pumpkin cake recipe.
No, you must use eggs in keto baking, especially for cake, or the cake won’t hold its shape and crumble apart, even if use flax eggs as an egg replacer.
Yes, pumpkin is a low-medium carb vegetable with 12g net carb per cup. Therefore, you can use pumpkin in many of your keto recipes.
More Keto Pumpkin Recipes
Here are some more fall keto dessert recipes with pumpkin puree:
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Keto Pumpkin Cake
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.