This article provides a comprehensive guide to making a delicious and guilt-free keto pumpkin cake, perfect for satisfying your fall cravings. This gluten-free and sugar-free dessert is topped with a scrumptious cream cheese frosting, making it an ideal treat for anyone following a low-carb, keto, gluten-free, or sugar-free lifestyle. It's also a suitable option for individuals with diabetes.
Introduction
As the leaves change and the air turns crisp, pumpkin spice season arrives. For those adhering to a ketogenic or low-carb diet, indulging in traditional fall treats can be challenging. However, this keto pumpkin cake recipe allows you to enjoy the flavors of the season without compromising your dietary goals. This cake is not only easy to make but also incredibly delicious, offering a perfect balance of pumpkin spice and creamy frosting.
Why Choose Keto Pumpkin Cake?
This keto pumpkin cake is a fantastic alternative to traditional pumpkin desserts for several reasons:
- Low Carb and Sugar-Free: It is specifically designed to be low in carbohydrates and free of refined sugars, making it suitable for ketogenic diets and those managing blood sugar levels.
- Gluten-Free: The recipe uses gluten-free flours, catering to individuals with gluten sensitivities or celiac disease.
- Freezes Well: You can make the cake in advance and freeze it for later enjoyment (without the frosting).
- Versatile: It's a great dessert option for Thanksgiving, Christmas, or any fall gathering where you want to offer a healthier alternative.
Different Variations
Keto Pumpkin Spice Sheet Cake
For a more casual presentation, consider making a keto pumpkin spice sheet cake. This no-fuss option is perfect for gatherings, as it eliminates the anxiety of removing the cake from a pan and keeps the frosting intact during transport. While it may not have the elaborate decorations of some cakes, its flavor and texture are sure to impress.
Keto Pumpkin Poke Cake
Another variation is the keto pumpkin poke cake, which combines a tender low-carb pumpkin cake with a gooey caramel sauce and an airy cream cheese frosting. Poke cakes are known for their moistness, as the holes allow the sauce to seep into the cake, enhancing its flavor and texture.
Read also: Easy Low-Carb Cheese Crackers
Keto Pumpkin Bundt Cake
If you adore bundt cakes, you can adapt the recipe to bake a keto pumpkin bundt cake. The unique shape of a bundt cake adds an elegant touch to your dessert, making it a visually appealing centerpiece for any occasion.
Ingredients
Cake
- Eggs
- Keto-friendly sweetener (such as xylitol, stevia, or Swerve)
- Butter
- Pumpkin puree (unsweetened)
- Vanilla extract
- Almond flour
- Protein powder (whey, egg white, or vegan)
- Salt
- Baking powder
- Cinnamon
- Pumpkin pie spice
Frosting
- Butter
- Cream cheese
- Powdered sweetener (such as Swerve Confectioners)
- Vanilla extract
Optional Additions
- Chopped pecans for topping
- Keto caramel sauce or sugar-free condensed milk for poke cake filling
Step-by-Step Instructions
Keto Pumpkin Cake
- Preheat the oven: Preheat your oven to 325°F (163°C). Grease a 9x9 inch baking pan with non-stick cooking spray or butter.
- Whisk wet ingredients: In a large bowl, whisk the eggs until smooth. Add the keto-friendly sweetener, melted butter, pumpkin puree, and vanilla extract. Mix until well combined.
- Combine dry ingredients: In a separate medium bowl, whisk together the almond flour, protein powder, salt, baking powder, cinnamon, and pumpkin pie spice.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth. Be careful not to overmix.
- Bake: Evenly spread the batter into the prepared baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and place it on a wire rack to cool completely before frosting.
Keto Cream Cheese Frosting
- Cream butter and cream cheese: In a mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Add sweetener: Gradually add the powdered sweetener, mixing well after each addition until you reach your desired consistency.
- Add vanilla: Add the vanilla extract and mix well.
- Frost the cake: Once the cake is completely cooled, frost it with the cream cheese frosting.
- Serve or refrigerate: Serve immediately or store in the refrigerator until ready to serve.
Keto Pumpkin Poke Cake Instructions
- Bake the cake: Follow the cake instructions above to bake the keto pumpkin cake in a 9x9 inch pan.
- Poke holes: Once the cake has cooled completely, use the end of a wooden spoon to poke holes all over the cake.
- Add filling: Prepare the keto caramel sauce or use sugar-free condensed milk. Let it cool until thickened but still pourable. Pour the sauce over the top of the cake, spreading it to the edges to fill the holes.
- Prepare the topping: Beat the cream cheese until smooth, then add the sweetener and vanilla extract. Slowly add the whipping cream and beat until the mixture holds stiff peaks.
- Frost and garnish: Spread the cream cheese frosting over the top of the cake and sprinkle with chopped pecans.
- Refrigerate: Refrigerate for at least 1 hour to allow the topping to firm up before serving.
Keto Pumpkin Bundt Cake Instructions
- Preheat and Prepare: Preheat the oven to 350℉ (177℃). Brush or spray a 10-cup capacity silicone bundt pan with oil.
- Combine Dry Ingredients: In a large bowl whisk together the almond flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a separate very large bowl with a stand mixer, or electric hand mixer beat together the coconut oil, low carb granular sweetener, vanilla extract, eggs, and pumpkin puree until smooth.
- Mix Wet and Dry: Carefully beat the almond flour mixture into the pumpkin mixture about ½ cup at a time. Beat until smooth.
- Bake: Spoon the batter into the prepared bundt pan evenly and smooth the top. Place a sheet of parchment paper over the open end of the bundt pan just to cover the opening (helps to keep the bottom from burning). Remove the parchment paper halfway through baking time. Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
- Cool: Cool the cake in the pan for 20-30 minutes. Then carefully invert the pan onto a plate, to let the cake slide out and continue cooling.
- Frost: In a medium bowl beat together the butter, cream cheese, and vanilla extract until soft. Frost cake.
Tips and Tricks
- Sweetener Choices: For the cake, you can use various granular sweeteners like erythritol, stevia, or monk fruit. For the frosting, powdered sweeteners like Swerve Confectioners are recommended for a smooth texture.
- Protein Powder: Protein powder helps improve the rise and texture of gluten-free and keto baked goods.
- Pumpkin Puree: Ensure you use unsweetened pumpkin puree, not pumpkin pie filling.
- Cream Cheese: Make sure your cream cheese is well softened before beating it for the frosting to ensure a smooth consistency.
- Caramel Sauce: For the poke cake filling, use allulose or BochaSweet in your caramel sauce to prevent recrystallization and maintain a smooth texture.
- Freezing: Freeze the cake without the frosting to maintain the best texture.
- Storage: Store the frosted cake in the refrigerator for up to a week.
Nutritional Information
Each serving of this keto pumpkin poke cake contains approximately 3.5g net carbs. This calculation considers the removal of erythritol from the total carb count, as it does not significantly impact blood glucose levels for most individuals. A half cup of pumpkin puree has 10g of carbs and 3g of fiber.
Read also: Keto Calorie Counting: A Detailed Guide
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