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
Scale
- 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