Low Carb Moist Pumpkin Cake with Cream Cheese Frosting
Indulge in the seasonal flavors of this Low Carb Moist Pumpkin Cake with Cream Cheese Frosting, a perfect guilt-free dessert for fall! Made with almond flour and naturally sweetened with erythritol or monk fruit, this cake is a keto-friendly treat that delivers rich pumpkin spice flavors and a delightfully moist texture. Topped with a creamy, tangy frosting made from softened cream cheese and powdered erythritol, every bite feels luxurious yet light. Ready in under an hour, this recipe is perfect for holiday gatherings or anytime you crave a decadent dessert without the extra carbs. With simple ingredients and easy-to-follow steps, this pumpkin cake offers a wholesome, low-carb alternative that doesn’t compromise on flavor or indulgence!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup granulated erythritol or monk fruit sweetener
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoon salt
- 4 large eggs
- 1 cup pumpkin puree
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cup powdered erythritol
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9 inch square baking pan.
In a large bowl, whisk together the almond flour, granulated sweetener, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, beat the eggs until pale and frothy, then mix in the pumpkin puree, melted butter, and vanilla extract until fully combined.
Slowly add the dry ingredients to the wet ingredients, mixing until the batter is smooth.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered erythritol, heavy cream, and vanilla extract, and beat until creamy and fluffy.
Once the cake is done, allow it to cool completely in the pan on a wire rack.
Spread the cream cheese frosting over the cooled cake using a spatula. Slice and serve.
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.6 g | 394% | |
| Saturated Fat | 129.7 g | 648% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 3961 mg | 172% | |
| Total Carbohydrate | 434.5 g | 158% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 24.8 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 868 mg | 67% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
