Low Carb Pumpkin Cake
By: Toya.L
Looking for a guilt-free treat this fall? Try this Low Carb Pumpkin Cake, a perfect keto-friendly dessert packed with all the cozy flavors of pumpkin spice without the carbs. Whether you’re following a low-carb lifestyle or just want a healthier dessert option, this moist pumpkin cake is a crowd-pleaser. Topped with a creamy frosting, and topped off with nuts, it’s easy to make and perfect for any holiday gathering or an everyday treat. You will be grateful that you made it.
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This Low Carb Pumpkin Cake is absolutely delicious! Its moist, and full of warm fall flavors. It is definitely a big hit in my house. If you’re wanting another delicious cake. Try this Delicious Keto Carrot Cake.
Is this Low Carb Pumpkin Cake Keto friendly?
Yes, this Low Carb Pumpkin Cake is designed to be low-carb friendly. We replaced high-carb ingredients like regular white flour and sugar with low-carb alternatives such as almond flour, and we used stevia as a natural sugar replacement.
❤️What is there to love about this Low Carb Pumpkin Cake❤️
- Fall Flavor with Less Guilt: You get to enjoy the warm, cozy flavors of pumpkin, cinnamon, and nutmeg, all with significantly fewer carbs and sugar than a traditional pumpkin cake.
- Rich in Fiber and Nutrients: Pumpkin is naturally high in fiber, vitamins (especially vitamin A), and antioxidants, so you’re getting a nutrient boost. The almond flour is also high in fiber and healthy fats.
- Moist Texture: Pumpkin puree adds natural moisture to the cake, giving it a deliciously soft and dense texture that keeps it from drying out, even without the traditional sugars and carbs.
- Energy-Sustaining: The use of almond flour provides healthy fats and proteins, which can keep you full and satisfied for longer periods.
- Great for gatherings: This cake is perfect for any holiday gathering or get together. Everyone will be asking you for the recipe.
Low Carb Pumpkin Cake Ingredients:
Cream Cheese Frosting Ingredients:
Low Carb Pumpkin Cake Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the Wet Ingredients: In a medium bowl, cream together the butter and sweetener. Add in the eggs, the pumpkin puree, the Greek yogurt, and the vanilla extract. Mix until everything is well combined.
- Prepare the Dry Ingredients: In a separate medium bowl mix the almond flour, the baking soda, baking powder, salt, ground ginger, ground nutmeg, and cinnamon. Whisk until well combined.
- Combine the Wet & Dry Ingredients: To the wet ingredients, add in the dry ingredients. And mix well using a hand mixer, or with a spatula by hand.
- Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat together softened cream cheese, softened butter, vanilla extract, the Greek yogurt and powdered sweetener until smooth and creamy.
- Spread the frosting: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the loaf cake. Top with chopped walnuts or pecans if desired.
- Slice and Serve: Slice and serve the Low Carb Pumpkin Cake and enjoy the deliciousness of this low carb treat!
Low Carb Pumpkin Cake
Equipment
Ingredients
Low Carb Pumpkin Cake
Wet Ingredients
- 1 Stick of butter
- 3/4 cup Sweetener
- 3 large Eggs
- 1 cup Pumpkin puree
- 1/4 cup Greek yogurt
- 1 tbsp Vanilla extract
Dry Ingredients
- 2 cups Almond flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/2 tbsp Cinnamon
- 1/4 tsp Ground ginger
- 1/4 tsp Ground nutmeg
Cream Cheese Frosting
- 8 oz Cream Cheese
- 4 tbsp Butter
- 1/2 cup Powdered Sweetener
- 1/2 tsp Vanilla extract
- 1 tbsp Greek yogurt
Instructions
Pumpkin Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the Wet Ingredients: In a medium bowl, cream together the butter and sweetener. Add in the eggs, the pumpkin puree, the Greek yogurt, and the vanilla extract. Mix until everything is well combined.
- Prepare the Dry Ingredients: In a separate medium bowl mix the almond flour, the baking soda, baking powder, salt, ground ginger, ground nutmeg, and cinnamon. Whisk until well combined.
- Combine the Wet & Dry Ingredients: To the wet ingredients, add in the dry ingredients. And mix well using a hand mixer, or with a spatula by hand.
- Transfer to a pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Cream Cheese Frosting
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat together softened cream cheese, softened butter, vanilla extract, the Greek yogurt and powdered sweetener until smooth and creamy.
- Spread the frosting: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the loaf cake. Top with chopped walnuts or pecans if desired.
- Slice and Serve: Slice and serve the Low Carb Pumpkin Cake and enjoy the deliciousness of this low carb treat!
Video
Nutrition
Tips for Low Carb Pumpkin Cake:
- Choose a Low-Carb Flour Alternative:
- Almond Flour: Use almond flour as the base. It’s low in carbs and adds a nice nutty flavor to your cake. Coconut Flour: Coconut flour can also be used but in much smaller amounts because it absorbs more moisture. A good rule of thumb is ¼ cup coconut flour for every cup of almond flour.
- Incorporate Pumpkin Puree (in Moderation)
- Pumpkin puree is naturally low in carbs but use it in moderation to keep the carb count low. About ½ to ¾ cup should give you the pumpkin flavor without going overboard on carbs.
- Add Moisture and Texture: Eggs: These are essential for holding low-carb cakes together since there’s no gluten to act as a binder. Greek Yogurt or Cream Cheese: These can add moisture and richness to your cake. Greek yogurt is slightly tangy, while cream cheese adds a creamy texture.
- Spices for Flavor: Add cinnamon, nutmeg, ginger, and cloves to get that classic pumpkin spice flavor. You can also use a pre-mixed pumpkin spice blend.
- Enhance the Texture with Nut Mix-Ins: If you enjoy a bit of crunch, add in some chopped pecans or walnuts. These nuts are low-carb and pair wonderfully with pumpkin.
Flavor Variations:
- Pumpkin Spice Latte Cake: Coffee Flavor: Add 1-2 teaspoons of instant espresso powder to your batter to create a pumpkin spice latte-inspired cake.
- Maple-Pumpkin Cake: Maple Flavor: Use a sugar-free maple syrup or maple-flavored extract to give the cake a rich, warm maple flavor. This pairs beautifully with pumpkin. Toppings: Drizzle some extra sugar-free maple syrup over the top after baking.
- Pumpkin-Pecan Streusel Cake: Streusel Topping: Create a low-carb streusel topping using almond flour, chopped pecans, butter, cinnamon, and a sugar substitute like erythritol. Sprinkle this on top of the batter before baking.
- Pumpkin-Caramel Cake: Caramel Flavor: Add a sugar-free caramel extract to the batter for a rich and indulgent caramel-pumpkin combination. Caramel Drizzle: Drizzle a sugar-free caramel sauce on top of the cake after baking.
- Pumpkin-Chocolate Marble Cake: Chocolate Swirl: Make a chocolate swirl by mixing cocoa powder and a little extra sweetener into part of the batter. Swirl it into the pumpkin batter before baking for a marbled effect. Chocolate Frosting: Top with a low-carb chocolate ganache or sugar-free chocolate chips.
- Pumpkin-Cinnamon Roll Cake: Cinnamon Roll Flavor: Swirl a cinnamon-butter mixture into the batter for a pumpkin-cinnamon roll effect. Use cinnamon, butter, and a sugar substitute like monk fruit to create the filling. Cream Cheese Glaze: Drizzle with a sugar-free cream cheese glaze for that classic cinnamon roll touch.
Storing, freezing, thawing Instructions:
Storing: If you plan to eat the cake within 2-3 days, you can store it at room temperature. Keep the cake in an airtight container or wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out. If you want to store it longer (up to a week), refrigerate it. Store the cake in an airtight container or wrap it tightly in plastic wrap. The fridge helps extend the freshness but might make the cake slightly denser over time. For best results, bring it to room temperature before serving.
Freezing: Let the cake cool completely before freezing. Wrap individual slices or the whole cake tightly in plastic wrap, then wrap again in aluminum foil for added protection against freezer burn. Alternatively, store the wrapped cake or slices in a freezer-safe zip lock bag or an airtight container. The cake can be frozen for up to 3 months without losing much flavor or texture.
Thawing: In the Fridge: For the best texture, thaw the cake overnight in the refrigerator. This keeps the cake moist while gradually bringing it back to temperature. At Room Temperature: If you’re short on time, you can thaw individual slices at room temperature for a few hours. Be sure to keep the cake covered during thawing to retain moisture.
Frequently Asked Questions:
- Is pumpkin keto-friendly? Yes! Pumpkin is relatively low in carbs compared to other starchy vegetables, making it a great option for low-carb and keto-friendly recipes when used in moderation.
- Can I make this cake dairy-free? Yes! You can substitute dairy-based ingredients like butter and cream cheese with coconut oil, ghee, or plant-based cream cheese and yogurt alternatives. Just ensure they’re low-carb and unsweetened.
- How do I make the cake fluffier? Since low-carb cakes can be dense, use enough baking powder or baking soda to give the cake lift. You can also try whipping the eggs a little longer to incorporate more air into the batter.
- Can I make this cake ahead of time? Yes! The cake stores well in the fridge for up to a week or in the freezer for up to 3 months. You can bake it in advance and store it for when you need it.
- Can I bake this as muffins or cupcakes instead of a whole cake? Yes! Just adjust the baking time. Muffins or cupcakes usually take about 15-20 minutes in the oven, depending on their size.