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–+ servings

Keto Pumpkin Cream Cake

This low carb and keto friendly dessert brings delicious fall flavor to your table. It is a delightful crowd pleaser everyone will love.
Keto Pumpkin Cream Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 453 kcal
Print Recipe Pin 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

Equipment

  • hand mixer
  • 9x13-inch baking pan

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
  • In a large bowl, whisk together the almond flour, coconut flour, golden sweetener, baking powder, pumpkin pie spice and salt until evenly combined.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 453kcalCarbohydrates: 11gProtein: 10gFat: 41g
Keyword keto cake, low carb, pumpkin dessert
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