Keto Pumpkin Pecan Cake

Indulge in this moist and flavorful Keto Pumpkin Pecan Cake, made with almond flour and sweetened with erythritol. Perfect for fall gatherings or a cozy dessert, this cake combines the rich taste of pumpkin with crunchy pecans, all while keeping your carb count low.

A beautifully decorated Keto Pumpkin Pecan Cake on a rustic wooden table, surrounded by autumn leaves and small pumpkins, showcasing its moist texture and pecan topping.
Dietary Cakes Keto Cakes Keto pumpkin pecan Low Carb sugar-free dessert
Prep Time: 15 mins Cook Time: 30 mins Servings: 8

Ingredients

  • 2 cups almond flour
  • 1 cup pumpkin puree
  • 3/4 cup erythritol
  • 3 large Eggs
  • 1 teaspoon Baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Instructions

  1. Step 1:

    Preheat your oven to 350°F (175°C).

  2. Step 2:

    In a large bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.

  3. Step 3:

    In another bowl, whisk together the pumpkin puree, eggs, and vanilla extract until smooth.

  4. Step 4:

    Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped pecans.

  5. Step 5:

    Pour the batter into a greased 9-inch round cake pan and bake for 30 minutes or until a toothpick comes out clean.

  6. Step 6:

    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
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