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–+ servings

Keto Cottage Cheese Pumpkin Spice Cake

This delicious autumn dessert delivers rich, cozy flavor in every bite. It is low carb and keto friendly for a wonderful seasonal treat.
Keto Cottage Cheese Pumpkin Spice Cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 390 kcal
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Ingredients
  

For the Cake

  • 2 cups Almond Flour
  • 3 tbsp Coconut Flour
  • 2/3 cup Brown Sugar Substitute
  • 2 tsp Baking Powder
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 3 Large Eggs, Room Temperature
  • 1/2 cup Full-Fat Cottage Cheese
  • 1/2 cup Pumpkin Puree
  • 1/4 cup Unsalted Butter, Melted
  • 1 tsp Vanilla Extract

For the Frosting

  • 8 oz Cream Cheese, Softened
  • 1/4 cup Unsalted Butter, Softened
  • 1/2 cup Powdered Erythritol Sweetener
  • 2 tbsp Sugar-Free Maple Syrup
  • 1/2 tsp Ground Cinnamon

Equipment

  • blender
  • hand mixer

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x9-inch baking pan and line it with parchment paper.
  • Blend the cottage cheese until smooth. Whisk it with the pumpkin puree, eggs, melted butter and vanilla until creamy.
  • In another bowl, whisk the almond flour, coconut flour, brown sugar substitute, baking powder, pumpkin pie spice and salt.
  • Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. Spread it evenly into the pan.
  • Bake for 35 to 40 minutes, until the center springs back and a toothpick comes out clean. Cool completely in the pan.
  • Beat the cream cheese and butter until smooth, then add the powdered sweetener, maple syrup and cinnamon and beat until fluffy.
  • Spread the frosting over the cooled cake, dust with a little extra cinnamon and slice into squares.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 10gProtein: 11gFat: 34g
Keyword keto dessert, low carb, pumpkin spice cake
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