Keto Pumpkin Cake
Keto Pumpkin Cake is the perfect low carb fall dessert inspired by the amazing treat known as pumpkin gooey butter cake. This scrumptious cake combines the warm flavors of pumpkin spice with a creamy, gooey texture that will leave your taste buds craving more. Whether you’re hosting a holiday party or simply enjoying a cozy night in, this Keto Pumpkin Cake is sure to impress.
Why You’ll Love This Recipe
- Gooey Texture: The unique combination of cream cheese and pumpkin puree creates a soft, gooey consistency that is genuinely irresistible.
- Low Carb Delight: Perfect for those on a keto diet, this cake keeps the carbs low while delivering rich flavor.
- Quick and Easy: With just 10 minutes of prep time, you can whip up this delightful dessert without any hassle.
- Versatile Serving Options: Serve it warm with whipped cream or chilled for a refreshing treat; it’s delicious either way!
- Fall Flavor Favorite: Infused with pumpkin spice, this cake captures all the comforting tastes of autumn in every bite.
Tools and Preparation
To create your Keto Pumpkin Cake, you’ll need some essential tools that make the process simple and effective. Having the right equipment ensures that your baking experience goes smoothly and your cake turns out perfectly.
Essential Tools and Equipment
- Electric mixer
- 9×13 baking pan
- Mixing bowls
- Measuring cups and spoons
- Spatula
Importance of Each Tool
- Electric mixer: This tool makes it easy to cream together ingredients until smooth, ensuring an even texture throughout.
- 9×13 baking pan: The right size pan guarantees proper baking and helps achieve that perfect gooey center.
- Mixing bowls: Using separate bowls for wet and dry ingredients prevents overmixing and allows for better flavor integration.
Ingredients
Keto Pumpkin Cake is the perfect low carb fall dessert inspired by the amazing treat known as pumpkin gooey butter cake.
For the Cake Base
- 4 oz salted butter (softened (not melted))
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 eggs
- 1 tsp vanilla
For the Dry Mix
- 2.5 cups almond flour
- 1/4 cup powdered sweetener
- 1 tbsp baking powder
- 1 tsp pumpkin spice
For Topping
- 4 oz salted butter (melted)
- 1/4 cup powdered sweetener
- 1/4 tsp pumpkin spice
How to Make Keto Pumpkin Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13 pan thoroughly to prevent sticking.
Step 2: Cream Together Ingredients
In a mixing bowl, combine:
The softened butter,
Cream cheese,
Pumpkin puree,
Sweetener.
Use an electric mixer to beat these ingredients together until smooth.
Step 3: Add Eggs and Vanilla
Once combined, add:
The eggs,
Vanilla extract.
Continue mixing until fully incorporated.
Step 4: Combine Dry Ingredients
In another bowl, mix together:
Almond flour,
Powdered sweetener,
Baking powder,
Pumpkin spice.
Gradually add these dry ingredients into the wet mixture, blending until everything is well combined.
Step 5: Spread in Baking Dish
Spread the batter evenly into your prepared baking dish to ensure even cooking.
Step 6: Add Topping
Drizzle melted butter over the batter. Then sprinkle with:
Powdered sweetener,
1/4 tsp pumpkin spice.
This will create a delicious topping as it bakes.
Step 7: Bake
Place in the preheated oven and bake for 30–32 minutes. Watch closely; remove when it’s barely golden on top and no longer looks wet. Avoid overbaking to maintain that gooey texture!
Storage Instructions
Store at room temperature for up to 2–3 days. For extended freshness, refrigerate but warm individual pieces before serving for best texture.
How to Serve Keto Pumpkin Cake
Keto Pumpkin Cake is not only delicious on its own, but it can also be enhanced with various serving suggestions. Here are some great ideas to elevate this low carb dessert.
With Whipped Cream
- Fresh whipped cream adds a light and airy texture that complements the dense cake perfectly. You can sweeten it with a bit of powdered sweetener for an extra touch.
Topped with Nuts
- Chopped pecans or walnuts provide a crunchy contrast to the soft cake. Toasting the nuts enhances their flavor, making each bite even more delightful.
Pairing with Sugar-Free Ice Cream
- Serve slices of Keto Pumpkin Cake alongside a scoop of sugar-free vanilla ice cream. This combination creates a fabulous dessert experience, especially in warmer months.
Drizzled with Sugar-Free Caramel Sauce
- A drizzle of sugar-free caramel sauce over the top can add a rich, sweet layer to your cake. It’s perfect for those who crave something decadent!
Served Warm
- Enjoy your Keto Pumpkin Cake warm, straight from the oven or reheated. The gooey texture is best appreciated when it’s slightly warm.
With a Dash of Cinnamon
- Sprinkling ground cinnamon on top enhances the fall flavors that make this cake special. It adds an aromatic element that’s sure to please your senses.
How to Perfect Keto Pumpkin Cake
To achieve the best version of Keto Pumpkin Cake, consider these handy tips for success.
-
Use Room Temperature Ingredients: Ensuring all ingredients like butter and cream cheese are at room temperature helps them mix together smoothly, creating a better texture.
-
Don’t Overmix: Mix just until everything is combined. Overmixing can lead to a denser cake rather than the desired gooey texture.
-
Watch Baking Time: Keep an eye on the oven as every oven varies. Checking for doneness a few minutes early can prevent overbaking.
-
Let It Cool Completely: Allow the cake to cool before slicing. This helps it set and makes cutting easier without losing its gooeyness.
Best Side Dishes for Keto Pumpkin Cake
Keto Pumpkin Cake pairs well with several side dishes that complement its flavors. Here are some excellent options to consider serving alongside this delightful dessert.
-
Sugar-Free Hot Chocolate: A warm beverage that balances the sweetness of the cake perfectly, enhancing your dessert experience.
-
Creamy Cauliflower Mash: This savory side provides a nice contrast to the sweetness of the cake while keeping everything low carb.
-
Roasted Brussels Sprouts: Their slight bitterness and crispy texture work wonderfully against the rich pumpkin flavors.
-
Spinach Salad: A fresh salad with spinach, avocado, and a light vinaigrette adds freshness and crunch next to your dessert.
-
Cheese Platter: Selection of keto-friendly cheeses offers salty bites that pair well with sweet desserts like Keto Pumpkin Cake.
-
Grilled Sausages: Savory sausages balance out the sweetness and create an inviting meal when served together.
-
Zucchini Noodles: Lightly sautéed zucchini noodles tossed in olive oil provide a fresh side that doesn’t overwhelm the dish’s sweetness.
-
Coconut Chia Pudding: A refreshing and creamy pudding made from chia seeds and coconut milk complements your cake while remaining low in carbs.
Common Mistakes to Avoid
When making Keto Pumpkin Cake, it’s easy to stumble into a few common pitfalls. Here are some mistakes to watch out for:
- Using melted butter – Using melted butter can change the cake’s texture. Always use softened butter for the best results.
- Overmixing the batter – Overmixing can lead to a dense cake. Mix just until ingredients are combined for a light and fluffy texture.
- Not measuring pumpkin puree correctly – An incorrect amount of pumpkin can affect flavor and moisture. Use a measuring cup for accuracy.
- Ignoring baking times – Baking too long can dry out the cake. Keep an eye on it and test for doneness at 30 minutes.
- Skipping the cooling period – Cutting the cake while it’s hot can ruin its structure. Allow it to cool before slicing.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for 2-3 days in the fridge.
Freezing Keto Pumpkin Cake
- Wrap individual pieces in plastic wrap before placing them in a freezer-safe bag.
- The cake can be frozen for up to 2 months.
Reheating Keto Pumpkin Cake
- Oven – Preheat to 350°F and warm for about 10-15 minutes until heated through.
- Microwave – Heat a slice for 20-30 seconds, checking frequently to avoid overheating.
- Stovetop – Warm slices in a skillet over low heat for a few minutes until warmed through.
Frequently Asked Questions
What is Keto Pumpkin Cake?
Keto Pumpkin Cake is a low-carb dessert that combines pumpkin puree with keto-friendly ingredients, creating a delicious cake perfect for fall.
Can I use a different sweetener?
Yes! You can substitute Joy Filled Eats Sweetener with other keto-friendly sweeteners like erythritol or stevia, but be sure to adjust amounts based on sweetness levels.
How do I know when my Keto Pumpkin Cake is done?
The cake is done when it’s barely golden on top and no longer looks wet. A toothpick inserted should come out clean or with just a few moist crumbs.
Can I add nuts or chocolate chips?
Absolutely! Customize your Keto Pumpkin Cake by adding nuts or sugar-free chocolate chips to enhance flavor and texture.
Final Thoughts
Keto Pumpkin Cake is not only delicious but also versatile, making it an ideal treat for any occasion. Feel free to customize it with your favorite flavors or toppings. Give this recipe a try, and enjoy the cozy flavors of fall!
Keto Pumpkin Cake
- Total Time: 0 hours
- Yield: Serves 12 1x
Description
Keto Pumpkin Cake is an indulgent, low-carb dessert that captures the essence of fall with its rich flavors of pumpkin and warm spices. Inspired by the beloved gooey butter cake, this delightful treat features a creamy, gooey texture that will satisfy your sweet cravings without derailing your keto diet. With just 10 minutes of preparation, you can create a delicious cake that’s perfect for holiday gatherings or cozy evenings at home. Serve it warm with whipped cream or chilled for a refreshing twist—either way, it’s sure to impress friends and family alike.
Ingredients
- 4 oz salted butter (softened)
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener (or alternative)
- 2 eggs
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1 tbsp baking powder
- 1 tsp pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 pan.
- In a mixing bowl, cream together the softened butter, cream cheese, pumpkin puree, and sweetener using an electric mixer until smooth.
- Beat in the eggs and vanilla extract until fully incorporated.
- In another bowl, whisk together almond flour, powdered sweetener, baking powder, and pumpkin spice.
- Gradually add the dry ingredients to the wet mixture until well combined.
- Spread the batter evenly in the prepared baking dish.
- Drizzle melted butter over the batter and sprinkle with powdered sweetener and pumpkin spice.
- Bake for 30–32 minutes until barely golden on top; avoid overbaking for maximum gooeyness.
- Prep Time: 10 minutes
- Cook Time: 30–32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (approximately 75g)
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
