Description
Moist, spiced, and perfectly sweet — this keto pumpkin cake is low-carb, grain-free, and packed with fall flavor for a cozy dessert or breakfast treat!
Ingredients
1 cup almond flour
¼ cup coconut flour
½ tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
Pinch of salt
½ cup canned pumpkin puree (not pie filling)
¼ cup melted coconut oil or butter
¼ cup heavy cream or unsweetened almond milk
¾ cup powdered erythritol or monk fruit sweetener (adjust to taste)
2 large eggs
½ tsp vanilla extract
Optional: Whipped cream or sugar-free chocolate shavings for topping
Instructions
Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper.
In a bowl, mix almond flour , coconut flour , baking powder , baking soda , cinnamon , nutmeg , ginger , and salt until well combined.
In another bowl, whisk pumpkin puree , melted oil , heavy cream , powdered sweetener , eggs , and vanilla until smooth and slightly thickened.
Gradually mix wet ingredients into dry ingredients until just combined (do not overmix).
Pour batter into the loaf pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before slicing — it firms up as it cools!
Optional: Top with keto whipped cream or drizzle with melted sugar-free chocolate.
- Prep Time: 10 mins
- Cook Time: 35 mins
Nutrition
- Serving Size: 10 slices
- Calories: 160
- Fat: 12g
- Carbohydrates: 4g
- Protein: 5g