Description
Keto Pumpkin Cake is a luscious low-carb dessert that embodies the cozy flavors of fall, reminiscent of traditional pumpkin gooey butter cake. With its rich pumpkin flavor and gooey texture, this cake is perfect for holiday gatherings or everyday indulgences. Easy to prepare and visually appealing with a golden top, it’s sure to impress family and friends alike. Whether served warm or chilled, this delectable treat brings joy to any occasion.
Ingredients
Scale
- 4 oz salted butter (softened)
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener (or alternatives)
- 2 eggs
- 1 tsp vanilla extract
- 2.5 cups almond flour
- For topping: 1/4 cup powdered sweetener
- 1 tbsp baking powder
- 1 tsp pumpkin spice
- 4 oz melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, cream together softened butter, cream cheese, pumpkin puree, and sweetener using an electric mixer until smooth.
- Add eggs and vanilla extract; mix well.
- Gradually incorporate almond flour, baking powder, and pumpkin spice until fully combined.
- Pour the batter into the prepared baking dish.
- Drizzle melted butter over the top and sprinkle with powdered sweetener and additional pumpkin spice.
- Bake for 30-32 minutes or until lightly golden brown on top.
- Allow to cool for about 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg