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.

Table of contents

+ View More- View Less

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.

Ingredients

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.
• Salt
• 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
• Cinnamon
• 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

Preparation

1. 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.
2. 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.
3. Stir the dry ingredients with the liquid ingredients.
4. 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.

5. Combine all the crumble topping ingredients in a mixing bowl.
6. When the mixture is consistent, bring the warm cake back.
7. Let the cake cool before decorating.
8. Crumble the topping on top of the cake.

NEW My no-fail Keto Baking Recipe ebooks are now available SHOP NOW!

Serving

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.

Or, try my keto cream cheese frosting or vegan buttercream frosting as seen in my keto cake recipe.

Storage Instructions

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.

Frequently Asked Questions

Below are my answers to your most common questions about this keto gluten-free pumpkin cake recipe.

More Keto Pumpkin Recipes

Here are some more fall keto dessert recipes with pumpkin puree:

Almond Flour Pumpkin Muffins

Almond Flour Pumpkin Bread

Keto Pumpkin Pancakes

Keto Pumpkin Cookies

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Keto Pumpkin Cake

6.2gNet Carbs

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 flavors and the best low-carb fall dessert with only 6 grams of net carbs and 12 grams of protein per slice.

Author: Carine Claudepierre

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Yield: 12 slices

Serving Size: 1 slice

4.89 from 72 votes

Pin Share Save Saved! Review Print

Ingredients

US Customary – Metric

Dry Ingredients

• ▢ 1 ¾ cup Almond Flour ultra-fine, blanched, packed, and swept.
• ▢ ⅓ cup Brown Crystal Sweetener I used brown erythritol, but coconut sugar would work as well if not keto/sugar-free.
• ▢ ¼ teaspoon Salt
• ▢ ¾ teaspoon Baking Soda
• ▢ ½ teaspoon Baking Powder
• ▢ 1 teaspoon Ground Cinnamon
• ▢ 2 teaspoons Pumpkin Pie Spices

Liquid Ingredients

• ▢ 4 Large Eggs at room temperature
• ▢ ¾ cup Canned Pumpkin Puree not pumpkin pie filling!
• ▢ 1 teaspoon Vanilla Extract
• ▢ 3 tablespoons Coconut Oil melted, or melted butter

Pecan Pumpkin Spice Crumb

• ▢ ½ cup Almond Flour softened
• ▢ 1 teaspoon Vanilla Extract
• ▢ 3 tablespoons Coconut Oil melted
• ▢ ¾ cup Pecan finely chopped
• ▢ 2 tablespoons Brown Crystal Sweetener
• ▢ 1 teaspoon Ground Cinnamon
• ▢ 1 teaspoon Pumpkin Pie Spices

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch pan with lightly oiled parchment paper. Set aside.
• In a large mixing bowl, whisk the dry ingredients until evenly combined: almond flour, baking soda, baking powder, any brown crystal sweetener you love, salt, ground cinnamon, and pumpkin pie spices. Set aside.
• In another bowl, beat eggs, pumpkin puree, vanilla extract, and cooled, melted coconut oil.
• Combine the dry ingredients into the wet ingredients until they form a lightly thick consistent pumpkin cake batter.
• Transfer the batter to the baking pan and prepare the pecan crumble.

Pecan Crumble

• In a mixing bowl, stir all the ingredients, then sprinkle evenly all over the tip of the cake.
• Bake the pumpkin cake in the center rack of the oven for 35 to 45 minutes or until a pick inserted in the center of the pumpkin cake comes out clean.
• If the top browns too fast, cover the top of the pan with a piece of foil after 25 minutes of baking.
• Cool down in the pan, then pull the hanging part of parchment paper to cool completely on a wire rack for 3 hours before slicing.
• Decorate with a drizzle of 1/3 cup yogurt combined with 2 tablespoons of sugar-free powdered sweetener (I used powdered erythritol).

Storage

• Store in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.

Tools

Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal   Plans Recipe Ebooks Intermittent Fasting    Keto    Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners

Want My Kitchen Equipment?

Measuring Cups Set

Mixing Bowls

Parchment Paper

Cooling Rack

Tried this recipe?Mention @sweetashoneyrecipes

Serving Size: 1 slice

Yield: 12 slices

Serving: 1sliceCalories: 383.6kcal (19%)Carbohydrates: 12.1g (4%)Fiber: 5.9g (25%)Net Carbs: 6.2gProtein: 12.3g (25%)Fat: 35g (54%)Saturated Fat: 8.3g (52%)Polyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gTrans Fat: 0.01gCholesterol: 62mg (21%)Sodium: 159mg (7%)Potassium: 82.4mg (2%)Sugar: 2.5g (3%)Vitamin A: 2477.5IU (50%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.7mg (1%)Vitamin D: 0.3µg (2%)Calcium: 124.1mg (12%)Iron: 2.4mg (13%)Magnesium: 13.3mg (3%)Zinc: 0.5mg (3%)