Keto Pumpkin Spice Cake

Indulge in the warm flavors of fall with this Keto Pumpkin Spice Cake. Made with almond flour and pumpkin puree, this cake is sweetened with erythritol and spiced with cinnamon, nutmeg, and ginger for a delightful treat that fits your low-carb lifestyle.

A beautifully decorated Keto Pumpkin Spice Cake on a rustic wooden table, surrounded by autumn leaves and small pumpkins, showcasing its moist texture and warm spices.
Dietary Cakes Keto Cakes Keto pumpkin spice Low-Carb 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 ginger
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

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, ginger, 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.

  5. Step 5:

    Pour the batter into a greased 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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