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    Home » Dessert Recipes » Keto Pumpkin Cake

    Keto Pumpkin Cake

    Last updated: Jun 9, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

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    An incredibly flavorful, moist and fluffy keto pumpkin cake, made with almond flour, is quite appropriate to serve for breakfast!

    Low Carb Keto Pumpkin Cake

    I usually try to have eggs for breakfast. I find that they are more satiating than baked goods.

    Still, I consider this almond flour keto pumpkin cake as a legitimate breakfast or snack cake. Free of frosting and made with just a few simple ingredients, it's also surprisingly satiating. (Another good one is this keto pound cake.)

    The ingredients you'll need

    You'll only need a few simple ingredients to make this tasty cake. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Eggs: I use large eggs in most of my recipes, this one included.

    Canned pumpkin puree: Make sure it's pure pumpkin puree and not sweetened pumpkin pie filling.

    Melted unsalted butter: I love using creamy European butter whenever possible.

    Sweetener: I use stevia. You can probably use a granulated sweetener instead, possibly adding a bit of water to the batter.

    Vanilla extract.: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

    Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched finely ground flour in this recipe and don't recommend using a coarse almond meal. There's a difference.

    Pumpkin pie spice: Make sure it's fresh! A stale spice can easily ruin a dish.

    Salt and baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.

    How to make keto pumpkin cake

    It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

    Mix. I simply mix everything by hand in a medium bowl, in the order listed.

    Add water. Now add up to 2 tablespoons of water if necessary (especially if you used a granulated sweetener).

    Transfer to a greased 9-inch pie plate. Bake for about 30 minutes at 350°F. Let cool before slicing.

    How to make keto pumpkin cake, a step by step photo collage

    The cake batter is thick - that's okay

    I made a few adjustments to the old recipe, and I am very pleased with this keto pumpkin cake. It is rustic, fragrant, and very flavorful.

    The batter is very thick!  You would think it's too thick, I almost added a little water to thin it out, but I'm glad I didn't. The cake comes out wonderfully fluffy and moist, with a beautifully textured top.

    However, if you use a granulated sweetener instead of stevia, you might need to add a bit of water. Try 2 tablespoons.

    How to top the cake

    You can leave the top as is, dust with a little Swerve Confectioners, or top it with cream cheese frosting.

    Personally, I don't bother with frosting because I like to have this keto pumpkin cake for breakfast, and frosting would firmly plant it in the "dessert" category. (The same is true for this wonderfully flavorful keto carrot cake, by the way, although I do frost that cake.)

    On Instagram, Kalei Lynn posted these beautiful photos of the cake she had made. She graciously allowed me to post them here. Kalei Lynn says, "The cake turned out perfect! I'm making to take to Thanksgiving!! I topped it with some homemade cream cheese frosting and chopped walnuts/pecans."

    Frosted keto pumpkin cake made by reader, photo collage

    Is it tasty?

    I have two major tests when making a recipe, especially a sweet one, to determine if it's truly good. The first: do I want to keep eating this? Is this something that I look forward to eating more of the next day?

    A resounding yes on that one! I plan on having a big slice of this keto pumpkin cake tomorrow for breakfast, and I can't wait!

    The second test is the hardest one. Do my kids like this recipe? My kids eat lower carb than most, and mostly paleo. But they don't eat as low carb as my husband and I, and therefore their palate is different than ours.

    For example, while we love extra dark chocolate (Lindt 90% is our favorite), the kids find it too bitter. And unlike me, they're not accustomed to having stevia as their main sweetener.

    Well, the kiddos loved this cake and asked that I include it in their lunch boxes tomorrow. 🙂

    So there you have it - a low carb cake that passed the test of high-carb eaters. Now you know it's good!

    Measure the almond flour by weight

    This is a pretty straightforward recipe. The only tip I have for you is that if at all possible, you should measure the almond flour by weight (8 oz) and not by volume, for the best, most accurate results.

    You can double the recipe and use the entire can of pumpkin

    I like this keto pumpkin cake so much, that I often double the recipe and make two of them. I keep one in the fridge, slice the second one and freeze the slices in freezer bags.

    Doubling the recipe has the added advantage of using up an entire can of pumpkin, instead of just 1 cup.

    Since 1 can of pumpkin puree has about 1 ¾ cups of pumpkin (not two cups), I slightly reduce the amount of almond flour I use when doubling this recipe and use just 15 oz instead of 16 oz.

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    pumpkin cake
    4.82 from 117 votes
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    Keto Pumpkin Cake

    An incredibly flavorful, moist and fluffy low carb pumpkin cake, made with almond flour and sweetened with stevia.
    Prep Time15 mins
    Cook Time30 mins
    Rest time30 mins
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Servings: 8 slices
    Calories: 266kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • ½ tablespoon unsalted butter soft, for the pan
    • 4 large eggs
    • 1 cup pure pumpkin puree (240 grams)
    • 4 tablespoons unsalted butter melted and slightly cooled*
    • 1.5 teaspoons stevia glycerite (equals ½ cup sugar)**
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon Diamond Crystal kosher salt (or ⅛ teaspoon sea salt)
    • 2 cups blanched finely ground almond flour (8 oz)
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon baking soda

    INSTRUCTIONS

    • Preheat oven to 350 degrees F. Butter a 9-inch pie plate.
    • In a medium bowl, lightly whisk the eggs. Add the pumpkin puree, butter, stevia, vanilla and kosher salt. Whisk to combine.
    • With a rubber spatula, mix in the almond flour until well combined and smooth, then mix in the pumpkin pie spice and the baking soda. Batter will be thick. 
    • Use a rubber spatula to transfer the batter to the greased pie plate. Smooth the top out.
    • Bake the cake until center is fully baked and a toothpick inserted in it comes out clean, 30-35 minutes. 
    • Cool the cake in the pan on a cooling rack for 30 minutes before slicing and serving.

    WATCH THE VIDEO:

    NOTES

    *If you need this cake to be dairy-free, you can use ¼ cup avocado oil instead of butter. 
    **If using a granulated sweetener instead of stevia, you might need to add 2 tablespoons of water to the mixture. 

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1slice | Calories: 266kcal | Carbohydrates: 9g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Sodium: 240mg | Fiber: 4g | Sugar: 1g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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