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
Scale
- 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