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Keto Pumpkin Cake

4.88 from 64 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

A slice of almond flour pumpkin cake topped with a pecan crumble and drizzle of yogurt.
Table of contents

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:

Ingredients for Keto Pumpkin Cake in small bowls and ramekins with labels.
  • 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:

Keto Pumpkin Cake crumbly topping  ingredient in various bowls with labels.
  • 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

Making Keto Pumpkin Cake
  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.
Making Keto Pumpkin Cake
  1. Combine all the crumble topping ingredients in a mixing bowl.
  2. When the mixture is consistent, bring the warm cake back.
  3. Let the cake cool before decorating.
  4. Crumble the topping on top of the cake.

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.

Slices of almond flour pumpkin cake topped with a pecan crumble and drizzle of yogurt on a chopping board.

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.

Allergy Swaps

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.

Can I make egg-free keto cakes?

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.

Is pumpkin Ok for keto diet?

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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Slices of almond flour pumpkin cake topped with a pecan crumble and drizzle of yogurt

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.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield: 12 slices
Serving Size: 1 slice
4.88 from 64 votes

Ingredients

Dry Ingredients

  • 1 ¾ cup Almond Flour ultra-fine, blanched, packed, and swept.
  • 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.

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.
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%)

Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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Recipe Rating




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    5 Thoughts On Keto Pumpkin Cake
  1. 5 stars
    I have been looking for a good keto cake recipe and I finally found it! This cake is so flavorful and easy to make.

Disclaimer

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.

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