Low-Carb Pumpkin Cake With Cream Cheese Frosting

Low-carb pumpkin cake with cream cheese frosting

Well, you know what they say! Let them eat cake. Except in this case, it’s the holiday season (or any season) and we’re in the mood for cake. Since we developed this recipe around Thanksgiving, pumpkin cake with cream cheese frosting seemed like a natural way to satisfy our craving for autumn goodies.

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It turns out that pumpkin puree is a very versatile, low-carbohydrate ingredient that we can use in lots of sweet and savory recipes, and in this case, we’ll make a cake!

Keto Pumpkin Cake


For the Cake:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1/3 cup erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/3 cup powdered allulose or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract


For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
  2. In a large bowl, combine almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, whisk together the pumpkin puree, eggs, melted butter, almond milk, erythritol, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before frosting.

For the Cream Cheese Frosting:

  1. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered erythritol, and vanilla extract until smooth and creamy.
  2. Once the cake is completely cooled, spread the cream cheese frosting over the top.
  3. Optionally, sprinkle a little ground cinnamon on top for decoration.
  4. Slice and serve!

This keto pumpkin cake is a flavorful and moist treat perfect for fall or any time you’re in the mood for a delicious low-carb dessert. Enjoy!

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