Keto Pumpkin Cake is more than just a dessert; it’s a celebration of the season and an embrace of comforting flavors. Picture yourself in a cozy kitchen, the warm aroma of pumpkin spice wafting through the air as you mix ingredients that will soon transform into a heavenly cake. This delight is perfect for those fall gatherings or even a sweet treat for an afternoon pick-me-up.
Why make this recipe? Well, if you’re a fan of pumpkin, you know it has an innate ability to bring warmth and joy to any occasion. And with a keto twist, this Keto Pumpkin Cake is not only delicious but also guilt-free! It’s the perfect solution for those wanting to enjoy a slice of happiness without the carbs weighing them down.
How to make Keto Pumpkin Cake
Ingredients:
- 4 oz salted butter, softened
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup Joy Filled Eats Sweetener (or alternatives)
- 2 eggs
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1/4 cup powdered sweetener
- 1 tbsp baking powder
- 1 tsp pumpkin spice
- Topping:
- 4 oz salted butter, melted
- 1/4 cup powdered sweetener
- 1/4 tsp pumpkin spice
Directions:
- Preheat your oven to 350°F and lightly grease a 9×13 pan to ensure your cake comes out effortlessly.
- In a mixing bowl, cream together the softened butter, cream cheese, pumpkin puree, and your chosen sweetener with an electric mixer. This step combines the flavors into a rich and luscious base you’ll adore.
- Add in the eggs and vanilla extract, mixing until well combined. The mixture will become smoother and more inviting.
- Gradually mix in the almond flour, powdered sweetener, baking powder, and pumpkin spice until everything is beautifully incorporated into a thick, velvety batter.
- Spread this dreamy batter in your prepared baking dish, feeling the texture beneath your spatula.
- Drizzle the melted butter over the surface, then sprinkle with powdered sweetener and pumpkin spice for a touch of magic.
- Bake in the oven for 30-32 minutes, or until the cake has turned a lovely golden brown and feels just firm to the touch.
- Once it’s done, allow to cool before indulging in the divine flavors. You can store leftovers at room temperature for 2-3 days, though I doubt there will be any left! For longer storage, refrigerate and reheat before serving for that fresh-out-of-the-oven taste.
How to serve Keto Pumpkin Cake
Slice into squares and serve warm for the ultimate comfort experience. Pair each piece with a dollop of whipped cream or a sprinkle of nuts for added texture; each bite is like wrapping yourself in a soft, warm blanket on a crisp morning.
How to store Keto Pumpkin Cake
Keep any leftovers in an airtight container at room temperature for up to 2-3 days. If you wish to prolong its life, you can also refrigerate it and warm it up in the microwave for that fresh-baked aroma that fills your kitchen once again.
Tips to make Keto Pumpkin Cake
- Make sure your ingredients are at room temperature; this will help them blend more smoothly.
- Don’t skip the melted butter topping—this makes all the difference in flavor and moisture.
- Feel free to experiment with different spices. A pinch of nutmeg or cinnamon can elevate the flavor profile to new heights!
Variations
For those looking to get a little creative, consider adding in some chopped walnuts or pecans for a wonderful crunch, or switch up the sweeteners based on your taste preferences. You might also try a chocolate drizzle on top for an indulgent twist!
FAQs
1. Can I substitute the almond flour?
Yes! You can use coconut flour, but be mindful of the amount, as it absorbs moisture differently. You’ll want to use about 1/4 of the amount of almond flour, so start with just 1/2 cup and adjust from there.
2. Can this cake be made dairy-free?
Absolutely! Substitute the butter and cream cheese with dairy-free alternatives, like coconut oil and cashew cream, and you’re good to go!
3. How can I make this cake more chocolatey?
Try folding in some sugar-free chocolate chips into the batter or topping it with a drizzle of sugar-free chocolate sauce for that extra twist.
Embrace the delightful flavors of fall with this Keto Pumpkin Cake that fills the air with warmth and welcomes the heart. Little wonders like this make the journey of cooking so joyful; let each slice inspire you and those around you with a taste of comfort and happiness. Enjoy every crumb and remember, the kitchen is where memories are made!
Keto Pumpkin Cake
Ingredients
Method
- Preheat your oven to 350°F and lightly grease a 9×13 pan.
- In a mixing bowl, cream together the softened butter, cream cheese, pumpkin puree, and your chosen sweetener with an electric mixer.
- Add in the eggs and vanilla extract, mixing until well combined.
- Gradually mix in the almond flour, powdered sweetener, baking powder, and pumpkin spice until everything is incorporated.
- Spread the batter in your prepared baking dish.
- Drizzle the melted butter over the surface and sprinkle with powdered sweetener and pumpkin spice.
- Bake in the oven for 30-32 minutes, or until golden brown and firm to the touch.
- Allow to cool before slicing and serving.