Keto Pumpkin Cake is the perfect low carb fall dessert. The soft texture and pumpkin flavor will have you counting down the times until you eat your next piece. Not only is this pumpkin gooey butter cake low in carbs and keto-friendly, but it's sugar free as well.
Once that cool air hits, I just love the flavor of pumpkin pie spice in just about everything. It has a warmth to it that draws me in and a flavor that keeps me coming back for more. This is one of those gluten-free keto pumpkin recipes that will have you from the first bite.
While you can easily eat this as a dessert, who says that you can't pair pumpkin gooey butter cake with a cup of hot coffee to enjoy in the morning as well? I could totally see this working as a great brunch option or an afternoon sweet treat easily, too.
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Speaking of easy and delicious pumpkin recipes, be sure to check out my Keto Pumpkin Cheesecake! It's another great pumpkin dessert that is lower in net carbs.
Ingredients
Salted butter - Be sure that it's softened but not melted. If you have unsalted butter simply add a pinch of salt.
Cream cheese - This adds creaminess to the wet ingredients and helps to make a moist cake.
Pumpkin puree - If you buy the pumpkin at the store, read the ingredients! Some companies market canned pumpkins, but the ingredients actually read squash. Other types are called 'pumpkin pie filling' and will have added sugar, which you want to avoid for any keto pumpkin cake.
Joy Filled Eats Sweetener - This is my go-to sweetener when baking. You can also find sweetener options listed below in the printable recipe card.
Eggs - Large eggs are what I use when baking. They're important in this recipe because they help to bind together the dry ingredients.
Vanilla - Pure vanilla extract is a great flavor enhancer.
Almond flour - Excellent for texture and a simple way to help this cake recipe remain low in carbs.
Powdered Erythritol - A good sweetener option for baking that is not quite as sweet as real sugar and also doesn't have any gritty texture once added. I used either Swerve Confectioners or Lakanto Powdered Monk Fruit Sweetener.
Baking powder - Helps to add a bit of fluffiness to the cake when baking.
Pumpkin spice - Just a bit adds even more of that unbeatable pumpkin taste. It can be called pumpkin spice or pumpkin pie spice. It is a blend of cinnamon, ginger, nutmeg, and cloves. It's used to flavor pumpkin pie, and can also be used in other fall baking recipes.
How to make Keto Pumpkin Cake
Step One: Preheat the oven to 350. Grease a 9x13 pan.
Step Two: Cream together the butter, cream cheese, pumpkin puree, and sweetener in a large mixing bowl with an electric mixer.
Step Three: Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.
Step Four: Spread in the prepared baking dish.
Step Five: Drizzle the melted butter over the cake and sprinkle with the powdered sweetener and ¼ teaspoon pumpkin spice.
You don't have to be precise per se with how much you add where, but try to distribute it out over the top of the cake.
You can also add some extra cinnamon or pumpkin pie spice to the top, if you want!
Step Six: Bake for 30-32 minutes until the cake is barely golden and no longer looks wet on top. Do not overbake, or you will lose the gooey butter cake texture.
Step Seven: Store at room temperature for 1-2 days. For longer storage, the cake can go in the refrigerator, but pieces need to be warmed before serving for the right texture.
Variations
Add cinnamon - If you don't want to add pumpkin pie spice to the top of the cake, you don't have to. You can easily add some cinnamon instead, or nothing at all. The flavor of the pureed pumpkin will still give a pumpkin flavor without the additional spice.
Nut-free - I'm not sure this would work subbing in coconut flour but sunflower seed flour can be subbed 1:1 for almond flour.
Top with nuts - This gooey cake is so good, but there is always room for nuts. Add some crushed pecans or walnuts on top for a crunch.
Drizzle white chocolate - If you have sugar free chocolate chips, melt them and drizzle them over the top of the cake!
Add frosting - A homemade cream cheese frosting would taste really, really good as well. This would increase the prep time a bit, but I'm sure it would be worth it!
Common Questions
Is pumpkin allowed on keto?
There is some debate among experts as to whether or not pumpkin is allowed on the keto diet. Some people believe that pumpkin is too high in carbohydrates to be included in a ketogenic diet, while others believe that the nutritional benefits of pumpkin outweigh the carbohydrate content. Ultimately, it is up to the individual to decide whether or not to include pumpkin in their keto diet. One cup of mashed pumpkin contains approximately 7.8 grams of carbohydrates. So adding pumpkin to a keto baked good normally only adds a gram or less per serving, whereas eating a bowl of pumpkin puree (not sure who would do that!) may be too many carbs.
How do I store leftovers?
Storing the pumpkin gooey butter cake leftovers in an airtight container is key. Room temperature is fine for 1-2 days, but then it does need to be stored in the fridge. For the best flavor, eat within 4 days of making it.
How do I keep cake batter from sticking to the pan?
If you want to have a mess-free baking experience, you can line the pan with parchment paper and then spray it with cooking spray.
That just means that all you have to do is toss the parchment paper away once the cake is done - and there is no scrubbing or scraping needed!
Can I make this into a smaller cake?
I always make a full pan because it goes so quickly! If you want to do portion control, scoop out a piece and put it into a mug. That way, you've got a mug cake that you can hold and enjoy while you're sitting and relaxing.
If you really want to make a smaller cake, you could always try halving the ingredients and the size of the pan, also. You'd have to adjust the total time for baking, etc., but it's doable.
Ingredients
- 4 oz salted butter softened (not melted)
- 4 oz cream cheese softened
- ½ cup pumpkin puree
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 eggs
- 1 teaspoon vanilla
- 2.5 cups almond flour
- ¼ cup powdered sweetener
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice
Topping:
- 4 oz salted butter melted
- ¼ cup powdered sweetener
- ¼ teaspoon pumpkin spice
Instructions
- Preheat oven to 350. Grease a 9x13 pan.
- Cream together the butter, cream cheese, pumpkin puree, and sweetener with an electric mixer.
- Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.
- Spread in the prepared baking dish.
- Drizzle the melted butter over the cake and sprinkle with the powdered sweetener and ¼ teaspoon pumpkin spice.
- Bake for 30-32 minutes until the cake is barely golden and no longer look wet on top. Do not over bake or you will lose the gooey butter cake texture.
- Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator but pieces need to be warmed before serving for the right texture.
Notes
Nutrition
Chris says
Any recommendations for a nut-free version? I'm allergic to all nuts but would love to try this. Thanks!
Taryn says
Yes, you can sub in sunflower seed flour 1:1 for almond flour.
Kathy Poidomani says
I really want to try this cake but I have a question. Is there an additional 1/4 cup of sweetener in the body of the recipe plus another 1/4 cup for the topping? I see 1/2 cup, then 1/4 cup then another 1/4 cup for the topping. I read through the instructions hoping to find some clarification, but you didn't mention the 1/4 cup additional sweetener. Hope this makes sense!
BTW, I really love your recipes & so does my husband. All of them I've tried have been really great. Thanks!
Taryn says
The cake has 3/4 cup sweetener in total. The topping has 1/4 cup sweetener.
Camila says
I couldn't believe how moist this cake is and absolutely delicious! No one could believe it was low carb. This recipe is a keeper, thank you!
Brandy says
Really enjoyed this pumpkin cake. It was the perfect fall treat. Also loved that this was keto. It did not last long in my house! Going to make again for the holidays!
Kristin Kennington says
The pumpkin in this recipe keeps the cake so moist! I have to share it with my THM friends so I don’t over indulge! Make this recipe-you won’t regret it!
Kate Horrell says
I have made this cake now 4 times in the last 2 weeks n I just notice that I have been making it wrong. I have been using only 4 Tablespoons of butter instead of 4 oz of butter, but I'm not going to change now because it is so good. Everyone who has tried it can't believe it's low carb.
Aleah Cronk says
My family, and the friends I have now shared it with, love this delicate cake! I have made it twice in one week!
I personally prefer it chilled but my 17yr old daughter likes it room temp or warmed up. Today she declared it great with ice cream!
I ran out of erythritol after the first one and used only THM Gentle Sweet to sub for the second one and it's still yummy!
I may have baked it too long, trying to get the "wet look" off though, because it is not gooey? 🤔
Taryn says
Probably. Just bake a few minutes less next time.
Julie says
Is love to see if it could be made without cream cheese for a dairy free option. I tolerate butter but no other dairy. I wonder if applesauce or coconut cream could replace the cream cheese.
Taryn says
I would try coconut cream to replace the cream cheese. I haven't tested it but if you can do butter I think swapping out the cream cheese could work! LMK if you try 🙂