Keto Pumpkin Cake
Keto Pumpkin Cake is not just a delightful dessert; it’s a celebration of fall flavors that brings comfort and joy to your dining table. This cake is rich, moist, and satisfies those autumn cravings without derailing your diet. Whether you’re following a keto lifestyle or just looking for a healthier indulgence, this cake is perfect for gatherings, holiday celebrations, or a cozy weekend treat. Plus, it’s incredibly easy to whip up, making it a go-to recipe for any home cook.
Why you’ll love this dish
What makes Keto Pumpkin Cake stand out is its blend of delicious flavors and optimal nutrition. This dessert packs the perfect punch of fall spices while remaining low-carb, so you can satisfy your sweet tooth without the guilt. It’s a fantastic option for anyone trying to stick to a keto diet, whether you’re hosting a family dinner, preparing for a potluck, or looking for an everyday dessert.
“This Keto Pumpkin Cake is a game changer! It’s so rich and moist, you wouldn’t believe it’s low-carb. My whole family loved it!” — Satisfied Baker
Step-by-step overview
Making Keto Pumpkin Cake is straightforward, making it a great choice for both seasoned bakers and beginners. You’ll start by mixing your wet ingredients, then combine them with the dry ingredients. Finally, pour the batter into your baking pan, and let the oven do the magic. You’ll have a wonderful cake in just over half an hour!
What you’ll need
Gather these items to create your delicious Keto Pumpkin Cake:
- 2 cups pumpkin puree
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup erythritol or another keto-friendly sweetener
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup coconut oil or butter, melted
- 1 teaspoon vanilla extract
Feel free to substitute the sweetener with your personal favorite, or use other nuts instead of pecans if desired!
Directions to follow
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk the pumpkin puree, eggs, melted coconut oil, and vanilla extract together until the mixture is smooth.
- In another bowl, combine the almond flour, coconut flour, erythritol, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.
- Gently fold in the chopped pecans into the batter for that delightful crunch.
- Pour the batter into your greased baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let it cool before serving. Enjoy your deliciously gooey and rich Keto Pumpkin Cake!
Best ways to enjoy it
Once your Keto Pumpkin Cake has cooled, it’s time to savor it! Serve it plain or with a dollop of whipped cream for added indulgence. Pair it with a steaming cup of coffee or tea for a delightful afternoon treat. For an extra special touch, consider sprinkling some chopped pecans or a drizzle of sugar-free chocolate sauce on top.
Keeping leftovers fresh
To store any leftovers, place the Keto Pumpkin Cake in an airtight container. It can be kept in the refrigerator for about a week. If you want to store it longer, you can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag. Just remember to label your bags with the date so you can enjoy it later!
Helpful cooking tips
- Make sure your eggs and coconut oil are at room temperature for a smoother mixture.
- Feel free to adjust the spices to your liking; add more cinnamon or even a pinch of cloves for a unique twist!
- If you want an even more decadent cake, consider adding a layer of cream cheese frosting on top.
Creative twists
Looking to mix things up? Here are some fun variations:
- Swap out the pecans for walnuts or hazelnuts for a different flavor profile.
- Make it a chocolate pumpkin cake by adding chocolate chips to the batter.
- Top your cake with a keto-friendly maple glaze to elevate the experience.
FAQ
What is the prep time for Keto Pumpkin Cake?
The prep time is about 15-20 minutes, with a total baking time of 30-35 minutes.
Can I use pumpkin pie spice instead of individual spices?
Yes! You can substitute the cinnamon and nutmeg with about 2 teaspoons of pumpkin pie spice.
How should I properly store the cake?
Store in an airtight container in the refrigerator for up to a week or freeze individual slices for longer freshness. Ensure it’s fully cooled before wrapping to avoid moisture buildup.
This Keto Pumpkin Cake combines the warmth of pumpkin and spices into a low-carb delight. Whip it up for your next gathering or as a delicious treat for yourself—either way, it’s sure to be a hit!
Keto Pumpkin Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk the pumpkin puree, eggs, melted coconut oil, and vanilla extract together until the mixture is smooth.
- In another bowl, combine the almond flour, coconut flour, erythritol, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.
- Gently fold in the chopped pecans into the batter for that delightful crunch.
- Pour the batter into your greased baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let it cool before serving.
