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–+ servings

Keto Pumpkin Cake

A rich and moist dessert that combines the warmth of pumpkin and spices into a low-carb delight, perfect for fall celebrations and gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 2 cups pumpkin puree
  • 4 large eggs Room temperature for best results
  • 1/2 cup coconut oil or butter, melted Use melted coconut oil for a dairy-free option
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 cup erythritol or another keto-friendly sweetener
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Can adjust spices to liking
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped pecans Can substitute with walnuts or hazelnuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, whisk the pumpkin puree, eggs, melted coconut oil, and vanilla extract together until the mixture is smooth.
  3. In another bowl, combine the almond flour, coconut flour, erythritol, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.
  5. Gently fold in the chopped pecans into the batter for that delightful crunch.
  6. Pour the batter into your greased baking pan and spread it evenly.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Let it cool before serving.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 15gProtein: 6gFat: 18gSaturated Fat: 5gSodium: 150mgFiber: 3gSugar: 1g

Notes

Store any leftovers in an airtight container in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped tightly in plastic wrap.

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