This keto pumpkin cake baked with almond flour yields a very moist cake. You can spread this with butter and even toast it if you fancy. I love the bright colour of it too.
I find that pumpkin gives a dish a natural sweetness and the lovely bright orange colour too. Feel free to go crazy with adding more spices, as although pumpkin is sweet and moist, it does not have a very strong taste. So don’t feel too cautious about measuring out the spices.
As well as the flavour, the next great thing about this pumpkin cake is the low carbs it has. Only 3g net carbs a slice!
How to Make a Keto Pumpkin Cake
Feel free to take this basic pumpkin cake recipe and add nuts and spices to it. Perhaps a delicious cream cheese topping too. Either way, bake, eat and enjoy this delicious low carb pumpkin cake. I’ve shown it plain in the photos but we have enjoyed versions with pumpkin seeds on the top, chopped toasted pecan nuts in the cake mixture and also served with a cream cheese frosting.
Other Pumpkin Desserts to Enjoy
Pumpkin Cake
Ingredients
- 1 cup Pumpkin canned, unsweetened
- 1 1/2 cups Almond flour
- 1/2 cup Erythritol or other low carb sweetener
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla essences
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Mixed spice
- 1/4 teaspoon Nutmeg ground
- 1/4 teaspoon Salt
- 5 eggs
Instructions
- Preheat the oven to 150C/300 F degrees.
- Grease a 8×4′ inch loaf pan well.
- In a bowl, mix the pumpkin, erthyritol, baking powder, vanilla, salt and spices.`
- Beat in the eggs and then add the almond flour.
- Pour into the loaf pan and bake for 60 minutes until firm and a toothpick comes out clean.
- Cool completely.
- Eat and enjoy!
75 Comments
Patricia
October 29, 2019 at 11:29 pmI made this recipe today. I substituted measurable Splenda for the other sweetener in the same amount-1 cup. I also doubled all of the spices as a I knew Ali would want a stronger flavor. I did use the same size loaf pan, but after the one hour baking time, the toothpick test showed not done. It took another 20 minutes to be done. Next time, I will boost the temp to 325F. And bake for 75 minutes. The cake was moist and like a sponge cake with excellent flavor. I certainly will make this again.
Angela Coleby
October 31, 2019 at 11:04 amI’m glad you liked it!
Marlene Shillington
September 30, 2019 at 12:05 pmIf you use Pumpkin Spice instead of mixing spice what would the measurement be and also would you still add in the extra cinnamon and nutmeg you listed? Thank you
Angela Coleby
October 1, 2019 at 5:19 pmIf you use pumpkin spice I would use about 1 1/2 teaspoons and omit the extra cinnamon & nutmeg.
Heather E Roberts
September 26, 2019 at 3:09 pmloved this cake! it was super helpful to know that the eggs should be medium, otherwise I used 4 large plus 1 egg white. also the bottom stuck even greased well- next time I will dust with some kind of flour. would also be great with a dusting of cinnamon/truvia and/or nuts on top. Can’t wait to make it again!
Angela Coleby
September 28, 2019 at 8:09 amI agree about the nuts. I like to think that this is a great basic pumpkin cake to play around with and make it your own!
Diane
September 2, 2019 at 9:26 amI haven’t made this yet, but it’s frustrating that people will practically change the entire recipe and then say it was Great!! I wish the recipes would be rated exactly as they are presented.
Angela Coleby
September 2, 2019 at 10:14 amJust as frustrating are the ratings that say it didn’t work and they changed many of the ingredients.
Claudia R.
January 5, 2019 at 9:27 pmHi! You think can I use this recipe for pumpkin roll?
Angela Coleby
January 7, 2019 at 7:49 amI have not tried it but perhaps.
jennifer weak
October 19, 2018 at 12:24 amI have made this 2 times now. It seemed like it would be too wet. So I did 3 eggs, 2 yolks, and 1/3 can of pumpkin. I made a mixture of cream cheese, monkfruit, and a little bit of SF maple syrup. Put half the pumpkin batter in the dish, then the cream cheese mix, then the rest of batter. Made a mix of almond flour, monkfruit, and cinnamon and covered the top. Added a few pats of butter to make a crumbly top.
It is amazing!!!! Thank you
Julieann
September 29, 2018 at 10:36 amWhat is mixed spice?
Angela Coleby
September 29, 2018 at 11:09 amHere is a typical blend of spices used to make mixed spice:
1 Tbs ground allspice.
1 Tbs ground cinnamon.
1 Tbs ground nutmeg.
2 tsp ground mace.
1 tsp ground cloves.
1 tsp ground coriander.
1 tsp ground Ginger.
Sandy Race
September 23, 2018 at 7:27 pmThis recipe sounds fantastic, all the review are great!!!!! Do you think it would bake well in a silicone bundt pan?
Thanks for sharing this recipe.
Angela Coleby
September 24, 2018 at 11:01 amI can’t see why not and it would look great too!
Susie
September 18, 2018 at 10:32 pmThinking about substituting persimmon pulp for the pumpkin…? Need a healthier version of persimmon bread for Thanksgiving time 🙂
Angela Coleby
September 20, 2018 at 2:39 pmOooh, I like the idea of that!! Keep me posted!
Bethany Khay
June 22, 2018 at 2:49 pmI just made this the other day and was surprised at how moist and delicious it is. I’m on the keto diet and it’s been hard living without my baked goods and sweets. It’s good to find recipes like this that make getting by for a long haul on a keto diet that much easier. I can’t wait to try some of your other recipes.
Angela Coleby
June 23, 2018 at 9:41 amHappy to hear you enjoyed it!
Vanessa
May 30, 2018 at 10:21 amThanks for sharing! Can I make this very far ahead of time?
Angela Coleby
June 1, 2018 at 9:54 amYou could make in a day before happily.
Marisa
April 26, 2018 at 2:22 pmThis looks delicious! Have you ever tried using honey or maple syrup instead of the erythritol? I’m wondering how much to use 😬
Angela Coleby
April 27, 2018 at 2:12 pmI’ve not used that but would try about 50% less than the measures here because the syrup is liquid in form.
CJ
March 8, 2018 at 12:52 pmI ½’d the recipe – I used 2 eggs and added some chopped walnuts. I made into 6 muffins. They turned out great – flavor and texture were perfect! Thanks for a great recipe!
Madison
December 21, 2017 at 9:49 pmCan I use this recipe in a muffin tin? How long would I bake it for?
Angela Coleby
December 21, 2017 at 10:17 pmI can’t see why not! I’d bake them for 25-30 minutes.
STEPHANIE
November 26, 2017 at 3:08 pmThis recipe was absolutely WONDERFUL!!!! My husband and I have been trying to find some dessert recipes that fit with our keto lifestyle. This has no aftertaste like a lot of them do and so it will be a keeper for sure. If you have anymore please feel free to share them with me.
Angela Coleby
November 26, 2017 at 3:14 pmYou’ve made my day! Have a look at my blueberry coffee cake.. you might enjoy that one next!
Papa G
November 16, 2017 at 4:25 pmThis looks mighty good and I can’t wait to try making it. I do however need to increase the fiber content. Do you think I could add flaxseed?
Angela Coleby
November 16, 2017 at 4:49 pmOf course! There’s always room for flaxseed. Perhaps reduce the almond flour by 1/4 cup and replace this with flaxseed. Let me know how it works out.
Papa G
November 18, 2017 at 11:18 pmIt came out great! I used 4 large eggs and 1/4 cup flaxseed. I baked for 70 minutes on 300.
Thanks a bunch!
Angela Coleby
November 19, 2017 at 6:57 amFab!
Kathryn
June 2, 2018 at 10:59 amI used your tip. Added all kinds of spices- allspice plus cinnamon plus clove & nutmeg plus faran masala! And walnuts. It is amazing. Thank you both so much Now where is that blueberry crumble recipe!? 😉
Angela Coleby
June 3, 2018 at 10:59 amLove the idea of the nuts and spices! Glad it worked out for you!
linda simn
November 12, 2017 at 1:55 pmHi Debbie, my program fro entering recipes says the carb count is 23 grams (175 g for 1 cup of erthyritol using a scale). Am I entering something wrong?
Angela Coleby
November 12, 2017 at 2:10 pmI think so. I use a nutritional website for my calcuations.
Rachel
November 18, 2017 at 12:32 pmThe problem is that erithrytol is generally not counted as a carb. I’ve never heard of it affecting blood glucose, it is indigestible.
Angela Coleby
November 18, 2017 at 12:33 pmThis is a great guide!
https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Randi
November 9, 2017 at 3:27 pmMade as stated, do you have the nutritional breakdown? I.e. Carbs, calories, fat etc.
Angela Coleby
November 10, 2017 at 11:13 pmI’ve updated the recipes with the information.
ladyvenus1316
October 10, 2015 at 9:50 amWhat is ‘mixed spice’? Is this just premixed pumpkin spice?
Divalicious
October 11, 2015 at 1:55 pmHere is a typical blend of spices used to make mixed spice:
1 Tbs ground allspice.
1 Tbs ground cinnamon.
1 Tbs ground nutmeg.
2 tsp ground mace.
1 tsp ground cloves.
1 tsp ground coriander.
1 tsp ground Ginger.
Lady V
October 10, 2015 at 9:49 amWhat is mixed spice? Is this just a standard pumpkin spice pre-blend?
Divalicious
October 11, 2015 at 1:56 pmHere is a typical blend of spices used to make mixed spice:
1 Tbs ground allspice.
1 Tbs ground cinnamon.
1 Tbs ground nutmeg.
2 tsp ground mace.
1 tsp ground cloves.
1 tsp ground coriander.
1 tsp ground Ginger.
j
November 17, 2017 at 10:58 pmcould you use pumpkin spice in place of the mixed spice? I do not have all these items.
Angela Coleby
November 18, 2017 at 6:38 amOf course. These are the spices that make up pumpkin spice.
Tammy Hartman
September 24, 2015 at 6:14 pmCan you use stevia instead of the erythritol?
Divalicious
September 30, 2015 at 3:34 pmYes you could, but adjust the amount.
Mag
March 1, 2015 at 7:54 pmJust made this using coconut sugar and almond meal (Trader Joe’s) otherwise all other ingredients were the same. Turned out great!! I was a little nervous about how full the pan was so I ended up dumping some batter into an extra pan (inch deep of batter) and baked that one in the toaster oven at 350 for about 25min, the other loaf pan (size indicated in recipe) was a little over half full and it baked for about 40 min on convection bake at 300. Basically I always rely on when I can begin to smell something yummy happening then get out the toothpicks. What a great recipe Thanks for sharing:) Btw, I usually find things that I make with coconut sugar to be so much less sweet, but this turned out really quite sweet. That almost molasses like flavor of coconut sugar really goes well with pumpkin.
Divalicious
March 1, 2015 at 8:20 pmHi Mag! Am delighted it worked out great for you. I am always a bit nervous that the recipes might not work for others. I always love it when others great creative and use other ingredients too! It’s what I want to inspire.. Take a recipe and have fun with it. Thanks for popping by and happy baking!
Rhonda Tuzzio
March 24, 2014 at 7:23 amMine had great flavor, but it was also wet, not just moist. I baked it for about 67 minutes, and the toothpick came out clean. The loaf sunk a little on top as it cooled. I’ve thought about slicing it and returning to the oven, somewhat like you do with biscotti. Or perhaps, if I sliced it and left it uncovered for a while, that would dry it out a little?
Divalicious
March 24, 2014 at 9:38 amHmmm…it might work. I do like the idea of the biscotti method though!
soulfoodlovina
November 13, 2013 at 3:31 pmI wil try that definitely!
cheers Lisa
http://www.healthy-soulfood.de
Divalicious
November 13, 2013 at 7:27 pmHope you enjoy it Lisa! If you are using large eggs, reduce the number, in case the mixture gets too moist.
Divalicious
October 21, 2013 at 6:50 pmDebbie, try smaller eggs. I think the wetness of the pumpkin may vary, so reduce the eggs. Hope it works out!
Debbie Bryant
October 23, 2013 at 12:10 pmThanks! I will & will let you know the outcome. I’m bringing the cake to a get together with a friend who is diabetic. She usually has to pass up on dessert so this will be a real treat if it turns out OK. ?
Divalicious
October 23, 2013 at 12:43 pmFingers and toes crossed! Just watch the moisture of the mixture. Hope your friend enjoys it.
Debbie Bryant
October 25, 2013 at 2:40 pmGood morning! I made the pumpkin cake yesterday with 4 large eggs & baked it for 60 minutes at 300 degrees & it was perfect! Topped with a dollop of Cool Whip it was a great dessert for my diabetic friend. I do suggest adding just a smidge more of the cinnamon, allspice & nutmeg, as you mentioned.
Thank you for a delicious, guilt-free recipe!
Divalicious
October 25, 2013 at 8:30 pmI am so glad it worked out and hoped your friend enjoyed it! Thank you for stopping by!
Debbie Bryant
October 21, 2013 at 12:57 pmI made this & although very tasty, my loaf was wet on the inside, not moist.I baked it for 70 minutes at 300 before the toothpick came out clean. I used all the ingredients listed (ordered Erythritol from Netrition). I did use 5 extra large eggs. Do you think I should have used medium or large eggs instead? I would like to make this again as it truly is delicious, just soggy in the center.
Divalicious
October 21, 2013 at 6:53 pmOr perhaps reduce the number of eggs to 4 if your pumpkin mixture is moist. And omit the water..fingers and toes crossed for you!
ericka
October 21, 2013 at 3:43 amI just tried to make this because it looked delicious. I did end up using granulated splenda about 3/4 of a cup and mine turned out not that wet. It was more of a moist crumble. Any advice for next time?
ericka
October 21, 2013 at 3:48 amI found out why. I apparently need like to read things 500 times I just realized I used coconut flour rather than almond… fail.. ill let you know how that goes
Divalicious
October 21, 2013 at 6:51 pmLOL Ericka! I’ve done that myself at times so you are not alone! A few times I’ve been swearing at the dried up offering from the oven and realised I had used coconut flour!
Debbie
October 20, 2013 at 11:03 pmI ordered some erythritol from netrition & made this cake last night. I ended up baking it for 70 minutes at 300 degrees before the toothpick came out cleqn. However, when cool & sliced, the inside of the cake was wet, not moist. The flavor was absolutely delicious & I want to make it again, but would like the cake to be a less soggy. I used 5 extra large eggs. I am wondering if perhaps I should use large or medium eggs. Your thoughts?
Oh, and erythritol tastes so much better than Splenda or Stevia to me. Just wish it were cheaper.
Divalicious
October 21, 2013 at 6:52 pmTotally agree with you on the price of erythritol Debbie…outrageously priced..!
Rachel
November 18, 2017 at 12:34 pmi get mine at Honeyville in Utah. Best price I found.
kittehluvs
October 6, 2013 at 8:36 pmlooks amazing! do you use a metal loaf pan? i really need to get one.
Divalicious
October 6, 2013 at 8:59 pmHi there! Yes, I do. Just a small tin one, greased up worked okay foe me. Hope you enjoy this too!
kittehluvs
October 6, 2013 at 9:00 pmI use my glass pyrex loaf pan but I notice that the heat and cooking time needs adjustments for glass, which is always confusing! thanks for sharing!
Divalicious
October 6, 2013 at 9:13 pmOooh…don’t see many of those about..now you have me hankering after one. Love how cooking is like a science class at times though!
kittehluvs
October 6, 2013 at 9:15 pmI think I got mine second hand or maybe a hand-me-down from my mom. They last forever 😉
Debbie Bryant
October 6, 2013 at 4:50 pmLooks delicious! I have never cooked with erythritol. Did you use granulated or liquid? Could I substitute with Splenda or would the taste be off?
Divalicious
October 6, 2013 at 4:57 pmHi Debbie! Thanks for popping by! I use granulated. I love the stuff although it kills me how expensive the stuff can be…just not fair! You could use Splenda if you wish, but I would reduce it to about 2/3 of the recipe as it may give a more sharper than sweeter taste. Perhaps a drop or two of stevia would counter this? Hope it works out..let me know how it goes for you!