Keto Pumpkin Cake
Keto Pumpkin Cake is the ultimate low carb fall dessert, perfect for holidays or cozy gatherings. This delightful cake captures the essence of traditional pumpkin gooey butter cake while keeping it keto-friendly. With its rich flavors and gooey texture, this treat is sure to impress your family and friends. Enjoy it as a dessert after dinner or as an indulgent breakfast option without the guilt!
Why You’ll Love This Recipe
- Deliciously Gooey Texture: The unique combination of cream cheese and pumpkin puree creates a rich, gooey texture that melts in your mouth.
- Low Carb Delight: With only 7.6 grams of carbs per serving, this cake fits perfectly into your keto lifestyle.
- Quick and Easy: Prep takes just 10 minutes, making it a convenient dessert for last-minute gatherings or busy weeknights.
- Versatile Serving Options: Enjoy it plain, with whipped cream, or topped with nuts for an extra crunch.
- Fall Flavor Favorite: The warm spices and pumpkin flavor make this cake a seasonal favorite that everyone will love.
Tools and Preparation
Before you start baking your Keto Pumpkin Cake, gather your tools to ensure a smooth process. Having everything ready will help streamline your efforts and lead to a delicious outcome.
Essential Tools and Equipment
- Electric mixer
- 9×13 baking pan
- Mixing bowls
- Rubber spatula
- Measuring cups
Importance of Each Tool
- Electric mixer: This tool makes it easy to cream together ingredients quickly and thoroughly, leading to a well-mixed batter.
- 9×13 baking pan: The perfect size for this recipe ensures even baking and allows the cake to rise beautifully.
- Rubber spatula: Useful for scraping down the sides of bowls, ensuring no ingredients are left behind.
Ingredients
Keto Pumpkin Cake is made with simple ingredients that pack a flavorful punch.
Creamy Base Ingredients
- 4 oz salted butter (softened but 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
Dry Ingredients
- 2.5 cups almond flour
- 1/4 cup powdered sweetener
- 1 tbsp baking powder
- 1 tsp pumpkin spice
Topping Ingredients
- 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). Grease your 9×13 baking pan with butter or cooking spray to prevent sticking.
Step 2: Cream Together Base Ingredients
In a mixing bowl:
1. Combine the softened butter, cream cheese, pumpkin puree, and sweetener using an electric mixer until smooth and creamy.
Step 3: Add Eggs and Vanilla
Add the eggs and vanilla extract to the mixture:
1. Mix until fully incorporated.
2. Gradually add in almond flour, powdered sweetener, baking powder, and pumpkin spice until combined.
Step 4: Spread Batter in Baking Dish
Carefully spread the batter evenly into the prepared baking dish using a rubber spatula.
Step 5: Prepare Topping Mixture
Drizzle melted butter over the top of the cake batter:
1. Sprinkle with powdered sweetener and remaining pumpkin spice evenly across the surface.
Step 6: Bake the Cake
Place in preheated oven:
1. Bake for 30-32 minutes or until the cake appears barely golden on top. Avoid over-baking to maintain that gooey texture!
Step 7: Cool and Store
Once baked:
1. Allow cooling at room temperature for about 10 minutes before slicing.
2. Store leftover cake at room temperature for up to 3 days or refrigerate for longer storage—just remember to warm pieces before serving!
How to Serve Keto Pumpkin Cake
Keto Pumpkin Cake is a delightful treat that can be enjoyed in various ways. Whether you’re serving it at a party or enjoying a slice at home, these serving suggestions will elevate your dessert experience.
With Whipped Cream
- Top each slice with a dollop of homemade whipped cream for an extra creamy texture.
A Scoop of Ice Cream
- Pair your cake with a scoop of sugar-free vanilla ice cream for a delicious contrast in temperatures.
Drizzled with Nut Butter
- Drizzle almond or peanut butter over the cake for added richness and flavor.
Garnished with Nuts
- Sprinkle chopped pecans or walnuts on top for a crunchy texture that complements the softness of the cake.
Fresh Berries on the Side
- Serve with fresh raspberries or strawberries to add freshness and a pop of color to your plate.
Dusting of Cocoa Powder
- Give your cake a sophisticated touch by dusting it lightly with unsweetened cocoa powder before serving.
How to Perfect Keto Pumpkin Cake
To ensure your Keto Pumpkin Cake turns out perfectly every time, consider these helpful tips.
- Use room temperature ingredients: This helps create a smoother batter and ensures even mixing.
- Avoid overmixing: Mix just until combined to maintain the gooey texture that makes this cake special.
- Check for doneness: Start checking the cake around 28 minutes; it should be set but not dry.
- Cool before slicing: Allow your cake to cool slightly before cutting to retain its moisture and gooeyness.
- Experiment with spices: Feel free to adjust pumpkin spice levels according to your taste preference for more or less warmth.
- Store properly: Keep leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
Best Side Dishes for Keto Pumpkin Cake
Keto Pumpkin Cake pairs wonderfully with several side dishes. Here are some great options that complement its flavors beautifully.
-
Creamy Mashed Cauliflower
A low-carb alternative to mashed potatoes, this dish is smooth and buttery, making it an excellent sidekick. -
Garlic Roasted Brussels Sprouts
These crispy sprouts add a savory crunch that balances the sweetness of the cake. -
Zucchini Noodles
Lightly sautéed zucchini noodles tossed in olive oil provide a refreshing contrast to the rich pumpkin cake. -
Cheesy Broccoli Casserole
This hearty dish adds cheesy goodness while keeping your meal low in carbs. -
Spinach Salad with Avocado
A vibrant salad topped with avocado offers healthy fats and fresh flavors to accompany your dessert. -
Stuffed Bell Peppers
Filled with cauliflower rice and spices, these peppers make for a satisfying savory side dish that complements sweet treats well. -
Cauliflower Rice Pilaf
Flavored with herbs and spices, this dish is light yet filling, perfect alongside the sweet richness of pumpkin cake. -
Roasted Asparagus
Simple yet elegant, roasted asparagus adds a delightful crunch and earthy flavor that pairs nicely with desserts.
Common Mistakes to Avoid
When making Keto Pumpkin Cake, there are a few common pitfalls to watch out for. Understanding these mistakes can help you create an amazing dessert.
- Using Cold Ingredients: Always use softened butter and cream cheese. Cold ingredients can lead to a lumpy batter that affects the cake’s texture.
- Overmixing the Batter: Mixing too much can make the cake dense. Mix just until all ingredients are combined for a light and fluffy cake.
- Not Measuring Carefully: Accurate measurements are key in baking. Use proper measuring cups and spoons to ensure ingredient ratios are correct.
- Ignoring Baking Time: Keep an eye on your cake as it bakes. Overbaking will ruin the desired gooey texture, so check it a few minutes before the recommended time.
- Skipping the Sweetener Adjustments: The sweetener used can greatly affect flavor. If using alternatives, make sure to adjust quantities accordingly for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- The cake lasts up to 3 days in the refrigerator.
Freezing Keto Pumpkin Cake
- Wrap individual pieces tightly in plastic wrap.
- Place in a freezer-safe bag or container for up to 2 months.
Reheating Keto Pumpkin Cake
- Oven: Preheat to 350°F (175°C). Heat for about 10-15 minutes until warm.
- Microwave: Heat individual pieces for 15-30 seconds on low power.
- Stovetop: Place in a skillet over low heat, cover, and warm gradually.
Frequently Asked Questions
Here are some frequently asked questions regarding Keto Pumpkin Cake.
What makes this Keto Pumpkin Cake low carb?
This cake uses almond flour instead of regular flour, significantly reducing its carb content while maintaining great flavor.
Can I substitute the sweetener?
Yes, you can use other sugar substitutes like erythritol or stevia, but adjust according to sweetness levels as they vary.
How do I achieve the gooey texture?
Ensure you do not overbake the cake. It should be slightly underbaked for that perfect gooey consistency.
Is Keto Pumpkin Cake suitable for holidays?
Absolutely! This cake is a delightful addition to any holiday table, offering a guilt-free dessert option everyone will love.
Final Thoughts
Keto Pumpkin Cake is not only a delicious low-carb dessert but also versatile enough for various occasions. Feel free to customize it with nuts or chocolate chips for added flavor. Give this recipe a try; you’ll enjoy its rich taste and comforting aroma!
Keto Pumpkin Cake
- Total Time: 42 minutes
- Yield: Serves 12 1x
Description
Indulge in the rich, comforting flavors of Keto Pumpkin Cake, the ultimate low-carb dessert that brings the essence of fall to your table. This delightful cake combines creamy pumpkin puree with a luscious blend of cream cheese and spices, creating a gooey texture that melts in your mouth. Perfect for holiday gatherings or cozy family dinners, this easy-to-make treat is sure to impress without the guilt. Serve it warm with whipped cream or pair it with sugar-free ice cream for an indulgent experience that fits seamlessly into your keto lifestyle.
Ingredients
- 4 oz salted butter (softened)
- 4 oz cream cheese (softened)
- 1/2 cup pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener
- 2 eggs
- 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 baking pan.
- In a mixing bowl, cream together softened butter, cream cheese, pumpkin puree, and sweetener until smooth.
- Add eggs and vanilla extract; mix until combined.
- Gradually add almond flour, powdered sweetener, baking powder, and pumpkin spice until just mixed.
- Spread the batter evenly in the baking dish.
- Drizzle melted butter over the top and sprinkle with powdered sweetener and pumpkin spice.
- Bake for 30-32 minutes until golden on top. Allow cooling before slicing.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1/12 of cake (approximately 85g)
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
