Low Carb Pumpkin Cake
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.
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
Serving: 10gCalories: 274kcalCarbohydrates: 19.8gProtein: 5.5gFat: 26gSaturated Fat: 14.5gCholesterol: 117mgSodium: 1190mgPotassium: 212mgFiber: 8.9gSugar: 1.4gCalcium: 87mgIron: 1mg
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