Desserts & Cakes/ Gluten Free/ Low Carb/ Thanksgiving Recipes/ Vegetarian

Pumpkin Cake (Almond Flour)

keto pumpkin cake

This 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.

keto pumpkin cake

  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!

 

INGREDIENTS

1 cup (245g) canned pumpkin

1 1/2 cups almond flour

1 cup erthyritol

1 tspn baking powder

1 tspn vanilla essence

1/2 tspn cinnamon

1/2 tspn mixed spice

1/4 tspn ground nutmeg

1/4 tspn salt

5 eggs

keto pumpkin cake

METHOD

  • 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!

Serves 8-10 large slices

Nutritional Info per slice:  124 Calories, 10g Fat, 6g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs

keto pumpkin cake

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43 Comments

  • Reply
    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
    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
    Randi
    November 9, 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
    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
    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
    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
    20 Pumpkin Recipes | Divalicious Recipes
    September 23, 2015 at 10:15 am

    […] Pumpkin cake (almond flour) […]

  • Reply
    Mag
    March 1, 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 1, 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
    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
    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
    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!

          • 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!

  • Reply
    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
    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
    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
    kittehluvs
    October 6, 2013 at 8:36 pm

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

    • Reply
      Divalicious
      October 6, 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 6, 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 6, 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!

          • kittehluvs
            October 6, 2013 at 9:15 pm

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

  • Reply
    Debbie Bryant
    October 6, 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 6, 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!

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