Keto Pumpkin Cream Cake

Fall is usually the time when pumpkin treats show up everywhere, but most of them are packed with regular sugar.

That is why I wanted to make this keto pumpkin cream cake for anyone who misses traditional autumn desserts.

It is completely low carb and keto friendly, so you can enjoy a real slice of cake without spiking your blood sugar.

The base is soft and warmly spiced, while the whipped cinnamon cream on top keeps every bite light and fresh.

It is very easy to mix together in one pan, making it a great option for family dinners or simple weekend baking.

Why You’ll Love This Recipe

Ultra Moist Texture – The blend of pumpkin puree and almond flour keeps every bite tender and never dry.

Rich Cinnamon Frosting – Whipped heavy cream and cream cheese create an airy topping that feels truly gourmet.

Warm Fall Spices – A full tablespoon of pumpkin spice delivers cozy autumn bakery flavor in every forkful.

Perfect for Sharing – This large sheet cake easily feeds a whole crowd for parties and holiday gatherings.

Recipe Ingredients

For the Pumpkin Cake

• 2 1/2 cups Superfine Blanched Almond Flour
• 1/3 cup Coconut Flour
• 1 cup Golden Monk Fruit Sweetener
• 1 tbsp Baking Powder
• 1 tbsp Pumpkin Pie Spice
• 1/2 tsp Salt
• 1 cup Pumpkin Puree
• 1/2 cup Unsalted Butter, Melted
• 4 large Eggs, Room Temperature
• 2 tsp Vanilla Extract

For the Cinnamon Cream

• 8 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Monk Fruit Sweetener
• 1 1/2 cups Heavy Whipping Cream, Cold
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon

For the Topping

• 1/3 cup Chopped Pecans, Toasted
• 1/4 tsp Ground Cinnamon

How To Make

Step 1

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, golden sweetener, baking powder, pumpkin pie spice and salt until evenly combined.

Step 3

In a separate bowl, whisk the pumpkin puree, melted butter, eggs and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until a thick, even batter forms.

Step 4

Spread the batter in the prepared pan and smooth the top. Bake for 28-32 minutes, until the center springs back and a toothpick comes out clean. If the top browns too quickly, cover it loosely with foil for the last 10 minutes. Cool completely in the pan.

Step 5

For the cinnamon cream, beat the cream cheese and powdered sweetener until completely smooth. With the mixer on low, gradually pour in the cold heavy cream, then add the vanilla extract and cinnamon.

Increase the speed to high and whip for 2-3 minutes until stiff peaks form.

Step 6

Spread the cream over the cooled cake in a thick, swirly layer. Sprinkle with the toasted pecans and a dusting of cinnamon, then chill for at least 1 hour before cutting into squares.

Tips

Blot the Excess Pumpkin Moisture

Canned pumpkin puree can hold a surprising amount of water. Because coconut flour absorbs moisture differently than regular flour, excess liquid can make your cake turn out dense and gummy.

I recommend spreading the pumpkin puree on a couple of paper towels and pressing it gently before measuring. This quick trick removes extra liquid and keeps the baked crumb soft and light.

Warm the Eggs Before Mixing

If you add cold eggs to the melted butter, the butter will firm up into tiny pieces immediately. This leads to an uneven batter and greasy pockets in the finished cake.

You’ll get the best results if you set the eggs in a bowl of warm tap water for five minutes before cracking them open.

Whisk the Dry Flours Thoroughly

Coconut flour naturally clumps together inside the package. If those dry lumps do not break apart before you add the liquids, they will stay dry through the entire baking process.

From my experience, taking an extra minute to vigorously whisk the dry ingredients together breaks up those stubborn clusters so the batter mixes smoothly.

More Recipes

• Keto Italian Cream Cake
• Keto Pumpkin Bread
• Keto Pumpkin Cheesecake
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies

Frequently Asked Questions

Can I use canned pumpkin pie mix instead of pure pumpkin puree?

No, you should only use pure pumpkin puree for this recipe. Canned pumpkin pie mix is filled with added sugars and starches that will disrupt your low carb goals.

Pure pumpkin lists only pumpkin on the ingredient label, which keeps the carb count low and gives you total control over the spices and sweetness.