This Keto Pumpkin Spice Cake is the perfect low-carb treat for the fall season or any time you crave warm, spiced flavors. Made with ground almonds and sweetened with erythritol, this dessert is keto-friendly and free from refined sugars. Each bite offers a deliciously moist texture with hints of cinnamon, nutmeg, and cloves, making it a great alternative to traditional pumpkin desserts. Easy to prepare and packed with seasonal flavors, this cake is ideal for those following a keto or low-carb lifestyle without sacrificing taste!
List of items needed:
2 cups of ground almonds
Half a teaspoon of salt
1 small spoon of baking soda
1/2 small spoon of baking powder
1 teaspoon of powdered cloves
1 teaspoon of powdered cinnamon
1 teaspoon of powdered nutmeg
1/2 cup of soft unsalted butter
1 cup of erythritol sweetener (or your favorite sweetener for a keto diet)
4 big eggs
1 can of pumpkin puree, 15 ounces, make sure it doesn’t have any extra sugars.
Nutrition Facts (per serving, recipe makes 16 servings):
Calories: 165
Fat content: 14 grams
Fat content: 6 grams
Carbohydrates: 6 grams
Fiber in food: 3 grams.
Sugars: 1 gram
Carbs: 3g
Protein content: 5 grams
Directions for Keto Pumpkin Spice Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, mix together 2 cups of ground almonds, 1/2 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon each of powdered cloves, cinnamon, and nutmeg. Set aside.
- Prepare the Wet Ingredients:
- In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of erythritol (or your preferred keto-friendly sweetener) until light and fluffy.
- Add the 4 large eggs one at a time, mixing well after each addition.
- Add Pumpkin Puree:
- Stir in the 15-ounce can of pumpkin puree (ensure it’s sugar-free) until everything is well combined.
- Mix the Batter:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan before slicing. Once cooled, cut it into 16 servings and enjoy your keto-friendly pumpkin spice cake!
Optional Topping:
- For an extra treat, you can top the cake with keto whipped cream or a cream cheese frosting made with sugar-free sweetener.