This Keto Pumpkin Cake is a scrumptious almond flour pumpkin cake with a crunchy pecan cinnamon topping. It’s a moist cake filled with pumpkin pie spices flavors and one of the best low-carb fall dessert with solely 6 grams of web carbs and 12 grams of protein per slice.
I really like keto pumpkin dessert recipes, however there’s one which I by no means printed. The sugar-free pumpkin cake with almond flour.
How To Make Keto Pumpkin Cake
It’s really easy to bake this fall keto cake that you’ll have it on repeat this fall, or in your Thanksgiving dinner.
Substances
All it is advisable to bake this low-carb pumpkin cake are:
- Almond Flour
- Brown Sugar-Free Crystal Sweetener – like brown erythritol or, in case you can’t discover a brown sweetener, use allulose or traditional erythritol.
- Salt
- Baking Soda
- Baking Powder
- Floor Cinnamon
- Pumpkin Pie Spices
- Giant Eggs
- Canned Pumpkin Puree – not pumpkin pie filling!
- Vanilla Extract
- Coconut Oil or melted butter or any light-flavored oil like avocado oil or gentle olive oil.
Pecan Pumpkin Spice Crumbs
This topping is completely non-obligatory and it’s also possible to calm down the pumpkin cake, and frost with a keto vanilla frosting just like the one utilized in my keto vanilla cake recipe.
Nonetheless, I do just like the crunchy pecan on prime of this pumpkin cake, it turns the recipe a bit bit like a pumpkin espresso cake.
All you want is to stir the beneath ingredient right into a bowl:
- Almond Flour
- Brown Erythritol – or some other brown crystal sweetener.
- Chopped Pecans or walnuts
- Coconut Oil
- Cinnamon
- Pumpkin Pie Spices – it’s principally a mixture of nutmeg, ginger, allspice, and floor cloves that you may make at house in case you don’t have the combo.
- Vanilla Extract
Preparation
- First, preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch sq. pan with parchment paper. Flippantly oil the paper with cooking oil spray. Put aside. In a big bowl, whisk all of the dry elements – besides the sweetener. Put aside.
- In one other bowl, beat eggs with a hand whisk, then whisk in brown sugar-free sweetener, pumpkin puree, vanilla extract, and cooled melted coconut oil.
- Stir the dry elements with the liquid elements.
- Maintain stirring till the pumpkin cake batter is clean and calmly thick. Switch to the ready baking pan and crumble the pecan cinnamon topping on prime of the cake. Bake your low-carb pumpkin cake within the heart rack of the oven at 350°F (180°C) for 35 to 45 minutes or till a toothpick inserted within the heart of the cake comes out clear. You might wish to foil the highest of the pan after 25 minutes to guard the highest of the cake from burning. Cool fully within the pan, then pull the items of parchment paper to launch on a cooling rack.
- Mix all of the crumble topping elements in a mixing bowl.
- When the combination is constant, convey the nice and cozy cake again.
- Let the cake cool earlier than adorning.
- Crumble the topping on prime of the cake.
Serving
Serve the cake with a yogurt drizzle, stirring plain Greek yogurt and powdered sugar-free sweetener collectively. Drizzle on prime of the cooled cake simply earlier than serving.
Or, strive my keto cream cheese frosting or vegan buttercream frosting as seen in my keto cake recipe.
Storage Directions
Retailer cake leftovers in an hermetic container within the fridge for as much as 4 to five days.
Freeze the cake in freezer baggage for as much as one month. Thaw within the fridge the day earlier than serving.
Allergy Swaps
Under are some ingredient substitution concepts in case you want them.
- Nut-Free – Almond flour might be changed with the identical quantity of sesame seed flour. For the topping, swap the pecans for pumpkin seeds or sunflower seeds.
- Coconut-Free – Swap the coconut oil for melted butter or gentle olive oil.
Steadily Requested Questions
Under are my solutions to your most typical questions on this keto gluten-free pumpkin cake recipe.
No, you should use eggs in keto baking, particularly for cake, or the cake gained’t maintain its form and crumble aside, even when use flax eggs as an egg replacer.
Sure, pumpkin is a low-medium carb vegetable with 12g web carb per cup. Due to this fact, you need to use pumpkin in lots of your keto recipes.
Extra Keto Pumpkin Recipes
Listed here are some extra fall keto dessert recipes with pumpkin puree:
Keto Pumpkin Cake
6.2gWeb Carbs
This keto pumpkin cake is a scrumptious almond flour pumpkin cake with a crunchy pecan cinnamon topping. It is a moist cake filled with pumpkin pie flavors and one of the best low-carb fall dessert with solely 6 grams of web carbs and 12 grams of protein per slice.
Web Carbs 6.2g
Fats 35g
Protein 12.3g
Energy 383.6kcal
Pecan Pumpkin Spice Crumb
Forestall your display screen from going darkish
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Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch loaf pan with calmly oiled parchment paper. Put aside.
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In a big mixing bowl, whisk the dry elements till evenly mixed: almond flour, baking soda, baking powder, any brown crystal sweetener you like, salt, floor cinnamon, and pumpkin pie spices. Put aside.
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In one other bowl, beat eggs, pumpkin puree, vanilla extract, and cooled, melted coconut oil.
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Mix the dry elements into the moist elements till they kind a calmly thick constant pumpkin cake batter.
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Switch the batter to the baking pan and put together the pecan crumble.
Pecan Crumble
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In a mixing bowl, stir all of the elements, then sprinkle evenly all around the tip of the cake.
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Bake the pumpkin cake within the heart rack of the oven for 35 to 45 minutes or till a choose inserted within the heart of the pumpkin cake comes out clear.
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If the highest browns too quick, cowl the highest of the pan with a bit of foil after 25 minutes of baking.
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Calm down within the pan, then pull the hanging a part of parchment paper to chill fully on a wire rack for 3 hours earlier than slicing.
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Enhance with a drizzle of 1/3 cup yogurt mixed with 2 tablespoons of sugar-free powdered sweetener (I used powdered erythritol).
Diet
Serving: 1sliceEnergy: 383.6kcal (19%)Carbohydrates: 12.1g (4%)Fiber: 5.9g (25%)Web Carbs: 6.2gProtein: 12.3g (25%)Fats: 35g (54%)Saturated Fats: 8.3g (52%)Polyunsaturated Fats: 1.8gMonounsaturated Fats: 3.6gTrans Fats: 0.01gLdl cholesterol: 62mg (21%)Sodium: 159mg (7%)Potassium: 82.4mg (2%)Sugar: 2.5g (3%)Vitamin A: 2477.5IU (50%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.7mg (1%)Vitamin D: 0.3µg (2%)Calcium: 124.1mg (12%)Iron: 2.4mg (13%)Magnesium: 13.3mg (3%)Zinc: 0.5mg (3%)
About The Writer
Carine Claudepierre
Hello, I am Carine, the meals blogger, writer, recipe developer, printed writer of a cookbook and lots of ebooks, and founding father of Candy As Honey.
I’ve an Accredited Certificates in Diet and Wellness obtained in 2014 from Effectively Faculty International (previously Cadence Well being). I am enthusiastic about sharing all my straightforward and engaging recipes which might be each scrumptious and wholesome. My experience within the discipline comes from my background in chemistry and years of following a keto low-carb food regimen. However I am additionally properly versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a extra balanced food regimen the place I alternate between keto and a Mediterranean Food plan
Cooking and Baking is my true ardour. In reality, I solely share a small portion of my recipes on Candy As Honey. Most of them are eaten by my husband and my two children earlier than I’ve time to take any footage!
All my recipes are at the very least triple examined to ensure they work and I take delight in preserving them as correct as potential.
Browse all my recipes with my Recipe Index.
I hope that you simply too discover the recipes you like on Candy As Honey!
