The Ultimate Keto Pumpkin Spice Cake Recipe Guide

If you're torn between cookies, cheesecake, and layer cake, keto pumpkin spice earthquake cake will rock your world. This article explores a variety of keto pumpkin spice cake recipes, from crumb cakes and sheet cakes to bundt cakes and even earthquake cakes. With options for different skill levels and preferences, you're sure to find the perfect recipe to satisfy your fall cravings while staying true to your low-carb lifestyle.

What is Keto Pumpkin Spice Cake?

Keto pumpkin spice cake is a low-carb dessert that captures the essence of fall flavors without the sugar and carbs found in traditional pumpkin cakes. Made with ingredients like almond flour, sugar substitutes, and pumpkin puree, these cakes offer a guilt-free way to indulge in the taste of pumpkin spice season.

Key Ingredients for Keto Pumpkin Spice Cake

• Almond Flour: A low-carb alternative to traditional flour, providing a moist and tender crumb.
• Sugar Substitutes: Options like Lakanto Monk Fruit, Swerve, or Pyure offer sweetness without the blood sugar spike.
• Pumpkin Puree: The star ingredient, adding moisture, flavor, and a boost of nutrients.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves that defines the quintessential fall flavor.
• Cream Cheese: Often used in frostings or as a swirl in the cake batter, adding richness and tanginess.
• Protein Powder: Helps the cake rise in the absence of gluten.

Keto Pumpkin Spice Earthquake Cake

This cake starts with a low carb base of moist almond flour and protein powder crumb cake with sweet cream cheese swirled into the batter.

Ingredients

• Almond flour
• Granular sweetener
• Protein powder
• Baking powder
• Pumpkin pie spice
• Salt
• Cream cheese
• Powdered sweetener
• Pecans

Instructions

1. In a large bowl, whisk together the almond flour, granular sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
2. If the batter is very thick, add water 1 tablespoon at a time until batter is spreadable, but not pourable.
3. In another bowl, use an electric mixer to beat cream cheese with the remaining melted butter until smooth.
4. Beat in the powdered sweetener.
5. Dollop this mixture over the cake batter by the spoonful and sprinkle with the pecans.
6. Use a knife to swirl everything together.
7. Bake for 40 to 45 minutes, or until the cake is mostly set but the center is still slightly soft and jiggly when the pan is gently shaken.

Keto Pumpkin Cream Cheese Pound Cake

This recipe combines the comforting flavors of pumpkin and spice with the rich tang of cream cheese, all while keeping the carb count low.

Cake Ingredients:

• Almond flour
• Cinnamon powder
• Ground ginger
• Ground nutmeg
• Ground clove
• Baking powder
• Salt
• Softened butter
• Cream cheese
• Sugar substitutes
• Vanilla extract
• Pumpkin puree
• Eggs

Keto Maple Icing Ingredients:

• Powdered sugar substitute
• Cinnamon powder
• Heavy whipping cream
• Sugar-free maple syrup

Instructions

1. Preheat the oven to 350°F. Generously butter one large 12-cup bundt pan-or 16 mini pans.
2. Sift together the almond flour, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt. Set aside.
3. Using an electric mixer, beat at high speed the softened butter, cream cheese, sugar substitutes, and vanilla extract. Beat for 2-3 minutes or until light and creamy.
4. Add the pumpkin puree and mix just until well incorporated.
5. Next, add the eggs one at a time, alternating with the dry ingredients, mixing thoroughly after each addition. Scrape the sides of the bowl periodically.
6. Pour the cake batter evenly into the prepared pan(s).
7. Bake in a 12-cup capacity bundt pan for 50-60 minutes. Or until an inserted toothpick comes out clean. For the mini bundts, bake for 20-25 minutes.
8. Keto Maple Icing: In a small bowl, add the powdered sugar substitute and cinnamon powder and combine well. Whisk in the heavy whipping cream, making sure to fully incorporate the mixture. Lastly, add the sugar-free maple syrup and mix well.

Simple Keto Pumpkin Cake

This gluten-free and sugar-free pumpkin cake is easy to make and perfect for those following a low-carb, keto, gluten-free, or sugar-free lifestyle. It's also a good option for diabetics.

Read also: Easy Low-Carb Cheese Crackers

Cake Ingredients:

• Eggs
• Sugar
• Butter
• Pumpkin puree
• Vanilla
• Flours
• Protein powder
• Salt
• Baking powder
• Cinnamon
• Pumpkin pie spice

Instructions

1. Preheat oven to 325F. Coat a 9x9 baking pan with a non-stick cooking spray.
2. In a large bowl, whisk eggs. Add sugar, butter, pumpkin puree, and vanilla and mix until smooth.
3. In a medium bowl, whisk together the flours, protein powder, salt, baking powder, cinnamon and pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined and smooth.
5. Evenly spread batter into prepared baking pan.
6. Bake at 325F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven onto wire rack and cool completely.
8. Frost cake.
9. Serve immediately or store in refrigerator until ready to serve.

Keto Pumpkin Spice Sheet Cake

This recipe prioritizes flavor and texture, making it a fuss-free way to enjoy a keto-friendly pumpkin dessert.

Cake Ingredients

• Flours
• Xanthan gum
• Baking powder
• Spices
• Sweetener
• Salt
• Eggs
• Pumpkin
• Molasses
• Butter
• Vanilla
• Apple cider vinegar

Frosting Ingredients

• Room temperature butter
• Cream cheese
• Sweetener
• Vanilla

Instructions

1. Heat oven to 350° and grease a 9x9 glass or porcelain baking dish. Or line with parchment for easy cleanup.
2. In a large bowl whisk the flours, xanthan gum, baking powder, spices, sweetener, and salt. Set aside.
3. In a separate bowl combine the eggs, pumpkin, molasses, butter, vanilla, and apple cider vinegar. Beat with a hand mixer until smooth.
4. Add HALF of the dry mix to the wet and beat until combined. The batter will be VERY thick!
5. Using a silicone spatula, stir in the rest of the dry mix until no lumps remain; scoop into prepared pan and smooth out any bumps with a wet spoon or spatula.
6. Bake for 20 minutes, then cover with foil to prevent over-browning. Continue to bake for 20-25 minutes or until a toothpick inserted comes out clean. Total bake time is approx 45 minutes.
7. Let cool completely before frosting.
8. For the Frosting: Add the room temperature butter, cream cheese, sweetener, and vanilla to a large mixing bowl. Beat with a hand mixer until smooth and fluffy. Adjust sweetener as needed.

Keto Pumpkin Bundt Cake

This recipe utilizes a bundt pan for a visually appealing and evenly baked cake.

Cake Ingredients

• Almond flour
• Pumpkin pie spice
• Baking soda
• Baking powder
• Salt
• Coconut oil
• Low carb granular sweetener
• Vanilla extract
• Eggs
• Pumpkin puree

Instructions

1. Preheat the oven to 350℉ (177℃). Brush or spray a 10-cup capacity silicone bundt pan with oil.
2. In a large bowl whisk together the almond flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
3. 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.
4. Carefully beat the almond flour mixture into the pumpkin mixture about ½ cup at a time. Beat until smooth.
5. 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.
6. 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.
7. 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.

Keto Pumpkin Crumb Cake

This cake features a tender low-carb pumpkin cake with a delicious brown "sugar" crumb topping.

Crumb Topping Ingredients

• Almond flour
• Coconut flour
• Sweetener
• Pumpkin pie spice
• Salt
• Butter

Pumpkin Cake Ingredients

• Almond flour
• Sweetener
• Coconut flour
• Whey protein
• Baking powder
• Pumpkin pie spice
• Salt
• Pumpkin puree
• Butter
• Eggs
• Vanilla extract

Drizzle Ingredients

• Sweetener
• Cream
• Vanilla extract

Instructions

1. Crumb Topping: In a medium bowl, combine the almond flour, coconut flour, sweetener, pumpkin pie spice, and salt. Stir in the butter until well combined. It will be like a thick batter. Set aside.
2. Pumpkin Cake: Preheat the oven to 325ºF and grease a 9×9 inch square metal baking pan.
3. In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, pumpkin pie spice, and salt. Stir in the pumpkin puree, butter, eggs, and vanilla extract until well combined.
4. Spread the batter in the prepared pan and smooth the top.
5. Crumble the topping mixture with your fingers into pea size pieces and sprinkle evenly overtop the cake batter.
6. Bake 35 to 40 minutes, until the topping is golden and a tester inserted in the center comes out clean. It won’t be firm to the touch because the topping is so tender. Remove and let cool completely in the pan.
7. Drizzle: Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.

Tips and Tricks for the Perfect Keto Pumpkin Spice Cake

• Sifting Dry Ingredients: Sifting the dry ingredients creates a more delicate texture.
• Greasing the Pan: Generously grease your bundt pan or baking dish to prevent sticking.
• Use a Hand Mixer: When making a cake, use a hand mixer to beat everything. Any chunks of butter with leave holes in your cake.
• Tenting with Foil: Tent your cake with foil halfway through baking to prevent over-browning.
• Choosing the Right Sweetener: Lakanto Monk Fruit and Swerve are popular choices, but you can also use Pyure.
• Don't Overbake: The cake won't be totally set when you remove it from the oven, and you don’t want it to be.
• Freezing: Keto pumpkin cake can be frozen, but it's best to freeze it without the frosting.
• Refrigeration: It is recommended to keep the cake refrigerated since it has a cream cheese frosting or the icing will melt down, get too soft, and will spoil quickly.
• Testing for Doneness: For most keto cake recipes, bake until the top is firm to the touch. For the crumb cake recipe, the golden color of the topping is one clue that the cake is done. It will be very golden around the edges. You should also use a tester and insert into the center of the cake.

Can You Eat Pumpkin on Keto?

Pumpkin is relatively low in carbs when consumed in moderation. It’s recommended to consume no more than a quarter cup of puree in one sitting, as that would contain about 5g of carbs and 1.5g of fiber.

Nutritional Information

Nutritional information varies depending on the specific recipe and ingredients used. However, a typical slice of keto pumpkin crumb cake contains 6.6g of carbs and 3.3g of fiber per serving, resulting in 3.3g net carbs per slice.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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