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Keto Pumpkin Cake

A delightful, low-carb cake infused with the warm flavors of pumpkin and spice, perfect for fall gatherings or a sweet afternoon treat.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

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 large 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

Method
 

Preparation
  1. Preheat your oven to 350°F and lightly grease a 9×13 pan.
  2. In a mixing bowl, cream together the softened butter, cream cheese, pumpkin puree, and your chosen sweetener with an electric mixer.
  3. Add in the eggs and vanilla extract, mixing until well combined.
  4. Gradually mix in the almond flour, powdered sweetener, baking powder, and pumpkin spice until everything is incorporated.
Baking
  1. Spread the batter in your prepared baking dish.
  2. Drizzle the melted butter over the surface and sprinkle with powdered sweetener and pumpkin spice.
  3. Bake in the oven for 30-32 minutes, or until golden brown and firm to the touch.
  4. Allow to cool before slicing and serving.

Notes

Store leftovers in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate and reheat before serving.