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    Home » Desserts

    Keto Pumpkin Cake (Almond Flour)

    Published: Oct 6, 2013 · Updated: Sep 11, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    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

    • Keto Pumpkin Cheesecake
    • Pumpkin Muffins
    • Keto Pumpkin Bread
    • Pumpkin Coffee Cake
    • Pumpkin Bars with Cream Cheese Frosting

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Pumpkin Cake

    Angela Coleby
    A moist low carb pumpkin cake recipe the whole family will enjoy.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Cake
    Cuisine American
    Servings 10 Slices
    Calories 124 kcal

    Ingredients
     
     

    • 1 cup Pumpkin canned, unsweetened
    • 1 ½ cups Almond flour
    • ½ cup Erythritol or other low carb sweetener
    • 1 teaspoon Baking powder
    • 1 teaspoon Vanilla essences
    • ½ teaspoon Cinnamon
    • ½ teaspoon Mixed spice
    • ¼ teaspoon Nutmeg ground
    • ¼ 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!

    Notes

    Serves 8-10 large slices
    Nutritional Info per slice:  124 Calories, 10g Fat, 6g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1sliceCalories: 124kcalCarbohydrates: 5gProtein: 6gFat: 10gFiber: 2g

    The information shown is an estimate provided by an online nutrition calculator.

    Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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      Cottage Cheese Cheesecake

    Reader Interactions

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      Recipe Rating




    1. Johnna

      September 01, 2023 at 10:38 pm

      I just bought the prettiest fall themed brownie pan and this was the first recipe I found. My question is a cup of pumpkin puree 4 ounces or 8 ounces?

      Reply
      • Angela Coleby

        September 02, 2023 at 5:20 pm

        It is 8 ounces. Happy baking!

        Reply
    2. Mary

      October 03, 2020 at 7:17 pm

      Great recipe! Best one I’ve tried yet for a baked item using almond flour. Thank you for sharing!

      Reply
      • Angela Coleby

        October 08, 2020 at 8:34 am

        Glad you liked it!

        Reply
    3. Kathryn

      May 02, 2020 at 3:41 pm

      Love the moistness and sugar free aspect of this bread! It’s so simple and the delicious texture makes me feel healthier just eating it. As I was measuring out the spices my olfactory senses perked up as they came alive. I can see adding almond butter spread on top, or even apple butter! Yum! Make sure to warm it up because that wakes up the flavors!

      Reply
      • Angela Coleby

        May 04, 2020 at 9:14 am

        Great topping suggestions!

        Reply
    4. Dawn Libby

      November 27, 2019 at 10:05 pm

      I tried this recipe earlier, it was so easy to prepare. It rose nicely and came out perfect. The only thing I did differently was use Stevia instead of erythritol and added 1/2 cup of chopped walnuts. My husband liked it so much!

      Reply
      • Angela Coleby

        November 28, 2019 at 9:34 am

        Love the idea of chopped walnuts! Glad you both enjoyed it!

        Reply
    5. Patricia

      October 29, 2019 at 11:29 pm

      I 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.

      Reply
      • Angela Coleby

        October 31, 2019 at 11:04 am

        I'm glad you liked it!

        Reply
        • Angie Reneau

          December 28, 2019 at 4:08 pm

          Could you double recipe and put in tube pan ???

          Reply
          • Angela Coleby

            December 29, 2019 at 12:01 pm

            Yes you can!

            Reply
    6. Marlene Shillington

      September 30, 2019 at 12:05 pm

      If 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

      Reply
      • Angela Coleby

        October 01, 2019 at 5:19 pm

        If you use pumpkin spice I would use about 1 1/2 teaspoons and omit the extra cinnamon & nutmeg.

        Reply
        • Angie Reneau

          December 28, 2019 at 4:10 pm

          One more question. Could you double recipe and make cake layers???

          Reply
          • Angela Coleby

            December 29, 2019 at 12:01 pm

            You could but watch the cooking time. It might take longer.

            Reply
    7. Heather E Roberts

      September 26, 2019 at 3:09 pm

      loved 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!

      Reply
      • Angela Coleby

        September 28, 2019 at 8:09 am

        I 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!

        Reply
    8. Diane

      September 02, 2019 at 9:26 am

      I 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.

      Reply
      • Angela Coleby

        September 02, 2019 at 10:14 am

        Just as frustrating are the ratings that say it didn't work and they changed many of the ingredients.

        Reply
    9. Claudia R.

      January 05, 2019 at 9:27 pm

      Hi! You think can I use this recipe for pumpkin roll?

      Reply
      • Angela Coleby

        January 07, 2019 at 7:49 am

        I have not tried it but perhaps.

        Reply
    10. jennifer weak

      October 19, 2018 at 12:24 am

      I 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

      Reply
    11. Julieann

      September 29, 2018 at 10:36 am

      What is mixed spice?

      Reply
      • Angela Coleby

        September 29, 2018 at 11:09 am

        Here 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.

        Reply
    12. Sandy Race

      September 23, 2018 at 7:27 pm

      This 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.

      Reply
      • Angela Coleby

        September 24, 2018 at 11:01 am

        I can't see why not and it would look great too!

        Reply
    13. Susie

      September 18, 2018 at 10:32 pm

      Thinking about substituting persimmon pulp for the pumpkin...? Need a healthier version of persimmon bread for Thanksgiving time 🙂

      Reply
      • Angela Coleby

        September 20, 2018 at 2:39 pm

        Oooh, I like the idea of that!! Keep me posted!

        Reply
    14. Bethany Khay

      June 22, 2018 at 2:49 pm

      I 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.

      Reply
      • Angela Coleby

        June 23, 2018 at 9:41 am

        Happy to hear you enjoyed it!

        Reply
    15. Vanessa

      May 30, 2018 at 10:21 am

      Thanks for sharing! Can I make this very far ahead of time?

      Reply
      • Angela Coleby

        June 01, 2018 at 9:54 am

        You could make in a day before happily.

        Reply
    16. Marisa

      April 26, 2018 at 2:22 pm

      This looks delicious! Have you ever tried using honey or maple syrup instead of the erythritol? I’m wondering how much to use ?

      Reply
      • Angela Coleby

        April 27, 2018 at 2:12 pm

        I've not used that but would try about 50% less than the measures here because the syrup is liquid in form.

        Reply
    17. CJ

      March 08, 2018 at 12:52 pm

      I 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!

      Reply
    18. Madison

      December 21, 2017 at 9:49 pm

      Can I use this recipe in a muffin tin? How long would I bake it for?

      Reply
      • Angela Coleby

        December 21, 2017 at 10:17 pm

        I can't see why not! I'd bake them for 25-30 minutes.

        Reply
    19. STEPHANIE

      November 26, 2017 at 3:08 pm

      This 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.

      Reply
      • Angela Coleby

        November 26, 2017 at 3:14 pm

        You've made my day! Have a look at my blueberry coffee cake.. you might enjoy that one next!

        Reply
    20. Papa G

      November 16, 2017 at 4:25 pm

      This 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?

      Reply
      • Angela Coleby

        November 16, 2017 at 4:49 pm

        Of 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.

        Reply
        • Papa G

          November 18, 2017 at 11:18 pm

          It came out great! I used 4 large eggs and 1/4 cup flaxseed. I baked for 70 minutes on 300.

          Thanks a bunch!

          Reply
          • Angela Coleby

            November 19, 2017 at 6:57 am

            Fab!

            Reply
          • Kathryn

            June 02, 2018 at 10:59 am

            I 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!? 😉

            Reply
            • Angela Coleby

              June 03, 2018 at 10:59 am

              Love the idea of the nuts and spices! Glad it worked out for you!

    21. linda simn

      November 12, 2017 at 1:55 pm

      Hi 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?

      Reply
      • Angela Coleby

        November 12, 2017 at 2:10 pm

        I think so. I use a nutritional website for my calcuations.

        Reply
      • Rachel

        November 18, 2017 at 12:32 pm

        The problem is that erithrytol is generally not counted as a carb. I've never heard of it affecting blood glucose, it is indigestible.

        Reply
        • Angela Coleby

          November 18, 2017 at 12:33 pm

          This is a great guide!
          https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/

          Reply
    22. Randi

      November 09, 2017 at 3:27 pm

      Made as stated, do you have the nutritional breakdown? I.e. Carbs, calories, fat etc.

      Reply
      • Angela Coleby

        November 10, 2017 at 11:13 pm

        I've updated the recipes with the information.

        Reply
    23. ladyvenus1316

      October 10, 2015 at 9:50 am

      What is 'mixed spice'? Is this just premixed pumpkin spice?

      Reply
      • Divalicious

        October 11, 2015 at 1:55 pm

        Here 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.

        Reply
    24. Lady V

      October 10, 2015 at 9:49 am

      What is mixed spice? Is this just a standard pumpkin spice pre-blend?

      Reply
      • Divalicious

        October 11, 2015 at 1:56 pm

        Here 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.

        Reply
        • j

          November 17, 2017 at 10:58 pm

          could you use pumpkin spice in place of the mixed spice? I do not have all these items.

          Reply
          • Angela Coleby

            November 18, 2017 at 6:38 am

            Of course. These are the spices that make up pumpkin spice.

            Reply
    25. Tammy Hartman

      September 24, 2015 at 6:14 pm

      Can you use stevia instead of the erythritol?

      Reply
      • Divalicious

        September 30, 2015 at 3:34 pm

        Yes you could, but adjust the amount.

        Reply
    26. Mag

      March 01, 2015 at 7:54 pm

      Just 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.

      Reply
      • Divalicious

        March 01, 2015 at 8:20 pm

        Hi 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!

        Reply
      • Angela Coleby

        February 28, 2018 at 11:56 am

        1/2 cup.

        Reply
    27. Rhonda Tuzzio

      March 24, 2014 at 7:23 am

      Mine 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?

      Reply
      • Divalicious

        March 24, 2014 at 9:38 am

        Hmmm...it might work. I do like the idea of the biscotti method though!

        Reply
    28. soulfoodlovina

      November 13, 2013 at 3:31 pm

      I wil try that definitely!
      cheers Lisa
      http://www.healthy-soulfood.de

      Reply
      • Divalicious

        November 13, 2013 at 7:27 pm

        Hope you enjoy it Lisa! If you are using large eggs, reduce the number, in case the mixture gets too moist.

        Reply
    29. Divalicious

      October 21, 2013 at 6:50 pm

      Debbie, try smaller eggs. I think the wetness of the pumpkin may vary, so reduce the eggs. Hope it works out!

      Reply
      • Debbie Bryant

        October 23, 2013 at 12:10 pm

        Thanks! 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. ?

        Reply
        • Divalicious

          October 23, 2013 at 12:43 pm

          Fingers and toes crossed! Just watch the moisture of the mixture. Hope your friend enjoys it.

          Reply
          • Debbie Bryant

            October 25, 2013 at 2:40 pm

            Good 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!

            Reply
            • Divalicious

              October 25, 2013 at 8:30 pm

              I am so glad it worked out and hoped your friend enjoyed it! Thank you for stopping by!

    30. Debbie Bryant

      October 21, 2013 at 12:57 pm

      I 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.

      Reply
      • Divalicious

        October 21, 2013 at 6:53 pm

        Or perhaps reduce the number of eggs to 4 if your pumpkin mixture is moist. And omit the water..fingers and toes crossed for you!

        Reply
    31. ericka

      October 21, 2013 at 3:43 am

      I 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?

      Reply
      • ericka

        October 21, 2013 at 3:48 am

        I 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

        Reply
        • Divalicious

          October 21, 2013 at 6:51 pm

          LOL 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!

          Reply
    32. Debbie

      October 20, 2013 at 11:03 pm

      I 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.

      Reply
      • Divalicious

        October 21, 2013 at 6:52 pm

        Totally agree with you on the price of erythritol Debbie...outrageously priced..!

        Reply
        • Rachel

          November 18, 2017 at 12:34 pm

          i get mine at Honeyville in Utah. Best price I found.

          Reply
    33. kittehluvs

      October 06, 2013 at 8:36 pm

      looks amazing! do you use a metal loaf pan? i really need to get one.

      Reply
      • Divalicious

        October 06, 2013 at 8:59 pm

        Hi there! Yes, I do. Just a small tin one, greased up worked okay foe me. Hope you enjoy this too!

        Reply
        • kittehluvs

          October 06, 2013 at 9:00 pm

          I 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!

          Reply
          • Divalicious

            October 06, 2013 at 9:13 pm

            Oooh...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!

            Reply
            • kittehluvs

              October 06, 2013 at 9:15 pm

              I think I got mine second hand or maybe a hand-me-down from my mom. They last forever 😉

    34. Debbie Bryant

      October 06, 2013 at 4:50 pm

      Looks delicious! I have never cooked with erythritol. Did you use granulated or liquid? Could I substitute with Splenda or would the taste be off?

      Reply
      • Divalicious

        October 06, 2013 at 4:57 pm

        Hi 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!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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