Pumpkin Cake | Keto Recipe
ฝัง
- เผยแพร่เมื่อ 8 ก.พ. 2025
- Hi everybody! Fall is here! I know, I'm a bit late on the pumpkin spice train but better late than never, right? Today I'll show you how to make an amazing Keto Pumpkin Cake with cream cheese frosting. I'm not exaggerating when I say no one will be able to tell it's Keto! This recipe will be a hit for Thanksgiving! Here's what you need:
4 eggs, room temperature
1/2 C. coconut oil, softened
1/2 C. butter, softened
1 C. powdered monk fruit, erythritol, or Keto sweetener of your choice
1 C. pumpkin puree (I highly recommend Libby's over any other brand)
1 tsp. vanilla extract
1/2 tsp. stevia glycerite
1 1/4 C. almond flour
1 tsp. cinnamon
1 tsp. pumpkin pie spice (I love the Trader Joe's one)
1/4 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
Frosting:
4 oz. cream cheese, softened
6 TBSP butter, softened
2/3 C. powdered monkfruit/erythritol
1/2 C. - 1 C. of milk ( use 1/2 C. if you want a thicker frosting or 1 C. if you want a glaze-like frosting)
10 drops vanilla stevia (optional but boosts sweetness!)
I just tasted the final product, and the cake came out shockingly delicious. I made it in an 8x8 pan, and I had a little batter left over, so I made a small one just for me to taste. This was my first time making a cake from scratch.
When I added the eggs and butter (along with the coconut oil), they were both at room temperature, and I used a hand mixer to essentially emulsify the butter and eggs, because I couldn’t quite get it there using a fork by hand. I used Lakanto’s granular erythritol/monk fruit mixture for the sweetener for the batter, added a quarter teaspoon of pumpkin spice extract along with the cinnamon and pumpkin spice powder and vanilla extract, and added two tablespoons of sour cream just for extra moisture (I also intentionally went just a smidge heavy on the almond flour to account for the small amount of extra wet ingredients).
For the frosting, I stirred the butter and cream cheese in a bowl, both at room temperature, used two tablespoons of powdered erythritol as a sweetener, added a quarter teaspoon of maple extract, and slowly stirred in coconut creamer until I got the consistency that I wanted (I like my frosting kind of thick). Then I let it sit covered in the fridge for an hour or so while the cakes cooled. It came out absolutely delicious!
Boon Doggle Awesome!! That makes me so happy! Great idea with the maple extract in the frosting. I’ll have to try that sometime. 🙂 I’m so glad you enjoyed it!
Did anyone else experience a problem with the oil and butter? My cake tastes amazing but the oil is literally dripping off of each slice. I put a paper towel under it and it was soaked! I followed the directions exactly but I feel like maybe that was too much oil and butter for this recipe. Maybe I’m wrong because it is moist so maybe that’s why it calls for that much? Regardless the taste is incredible! 😊❤️ I do appreciate the recipe and the hard work you did for this video 🙏
I’m so sorry it was too oily! I’ve found that if I use any other brand besides Libby’s pumpkin purée, it will make the cake too watery and the water and oil will separate. You may leave out the butter or coconut oil if you’d like and it should turn out just fine. I’m glad you enjoyed the taste!
@@sunflowerstudios7515 thank you! I hated to say anything bad about it because it tastes so good really! 🤩
This is very yummy might want to add more of the spice its nice and moist , good job thanks I will be making this again
Sharen Place I’m so glad you liked it! I think I doubled the amount of pumpkin pie spice the next time around and it came out perfect. 😊
very nice video!
Looks good! Will try soon for Turkey Day.
Looks good, I will definitely try!
Clarie Marie I hope you like it! It gets even better as it sits in the fridge. 🙂
I was just driving by and watched your video as I was looking for a desert recipe I would like to thank you for it
55th 😁
Sailing Sometimes thank you! 🙂
@@sunflowerstudios7515 just cut into this cake and haven friends try it.
Think I will cut the oil and butter back just a bit.
Thanks for helping me with my boat cuisine.
Sailing Sometimes I’m sorry you found it to be too oily. 🙁 Please let me know how you like it with less oil and butter. So far I’ve made it 4 times and I’ve loved it. However, when I used Sprouts brand pumpkin instead of Libby’s, I noticed water accumulating at the bottom of my pan, as I stored it in the fridge. I thought it was excess oil at first but it was actually water from the different canned pumpkin I used. From now on, I will be using Libby’s and I will be putting that as a recommendation in the recipe description!
Thank you very much for your support of my channel. More Keto videos coming soon! 🙂
I made this cake yesterday, and my husband & I were AMAZED at how delicious it is! Very moist, not too sweet, and perfectly complimented by the cream cheese frosting. This is definitely the best keto cake we've had (I've been keto for about 1-1/2 yrs now; he is not). I didn't have any pumpkin pie spice, so just added some ground cloves & cardamom along with the cinnamon. I also used half regular granulated Swerve, half brown-sugar granulated Swerve. One question: do you have the macros to go with it?
Jan Webb I’m so glad you enjoyed it! I’m so sorry the the late reply. If you slice the cake into 12 pieces you are looking at about 2.6g net carbs per slice! 🙂
This looks great, and I’m going to try this today, but I did have one question. Approximately what size baking dish should we use?
Boon Doggle Thank you! 🙂 If you don’t want your cake to be too thin, I’d suggest using a 9x9 pan. A 13x9 pan might be too large. I hope you like it!
Sunflower Studios Thanks!