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    Home / Recipes / Dessert / Pumpkin Spice Cake

    Pumpkin Spice Cake

    October 29, 2024 by Keto Cooking Christian Leave a Comment

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, see Disclosure.
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    This delicious Pumpkin Spice Cake is packed with warm pumpkin flavor and topped with an irresistibly creamy vanilla frosting. The moist, fluffy texture makes it a perfect gluten-free treat for any occasion.

    slice of Pumpkin Spice Cake on white plate with pumpkins and baking pan in background
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    Jump to:
    • ❤️ Why You'll Love This Keto Pumpkin Cake
    • 🛒 Ingredients for Keto Pumpkin Spice Cake
    • 🔪 How to Make Low Carb Pumpkin Cake
    • ☑️ Storage Instructions
    • 💡 Tips for Making Keto Pumpkin Layer Cake
    • 🔄 Substitutions and Additions
    • Why Did My Cake Turn Out Dense?
    • Why Did My Cake Sink in the Middle?
    • Why is My Cake Unevenly Baked?
    • Is Pumpkin Keto?
    • Can I Use Fresh Pumpkin Instead of Canned Puree?
    • 🍽️ More Keto Pumpkin Recipes

    ❤️ Why You'll Love This Keto Pumpkin Cake

    • Loaded with pumpkin flavor
    • Topped with a super creamy vanilla frosting
    • Moist and perfectly fluffy texture
    • Easy to make
    • Gluten-free and kid friendly
    • Perfect for holiday parties
    spatula holding up slice of frosted Pumpkin Spice Cake

    This pumpkin spice cake is every bit as delicious as it sounds and surprisingly simple to whip up. Packed with warm spices and rich pumpkin flavor, it’s the perfect fall treat. The moist, fluffy texture of the cake makes it perfect for enjoying on its own, but with the creamy vanilla frosting, it’s truly incredible.

    Whether you’re looking for the perfect dessert to add to your holiday spread or just a sweet afternoon treat, this sheet cake is a must-try. And the best part? This recipe is low-carb and gluten-free, making it a great dessert option for everyone.

    Pumpkin Spice Cake in baking pan cut into slices and frosted

    If you're on Keto or low-carb diet and like this pumpkin spice cake, you should also check out my Pumpkin Coffee Cake. The cream cheese center is so yummy!

    🛒 Ingredients for Keto Pumpkin Spice Cake

    • Super fine almond flour
    • Oat fiber
    • Pumpkin puree
    • Monk fruit/allulose
    • Brown monk fruit/allulose
    • Sour cream
    • Heavy cream
    • Cream cheese
    • Butter
    • Eggs
    • Pumpkin pie spice
    • Vanilla
    • Baking powder
    • Salt

    *Exact measurements are listed in the recipe card below.

    🥣 Recommended Tools

    • Mixing bowls
    • Whisk
    • Hand mixer
    • 9 x 13 cake pan
    • Parchment paper
    • Offset spatula

    🔪 How to Make Low Carb Pumpkin Cake

    To Make the Cake

    Preheat oven to 350°F.

    Add the almond flour, oat fiber, baking powder, pumpkin pie spice and salt to a mixing bowl. Whisk to combine, then set aside.

    dry ingredients for Pumpkin Spice Cake in glass bowl unmixed

    In a separate bowl, add in the egg whites and whip up using a hand mixer, then set them aside.

    egg whites being whipped with hand mixer in glass bowl

    In another bowl, add in the pumpkin puree, sour cream, heavy cream, egg yolks, both sweeteners and the vanilla extract.

    wet ingredients for Pumpkin Spice Cake in glass bowl unmixed

    Mix using a hand mixer until well combined, then mix in the egg whites.

    Pumpkin Spice Cake wet ingredients in glass bowl with whipped egg whites being poured in

    Add in the dry ingredients and mix just until combined, but don’t over mix.

    Pumpkin Spice Cake dry ingredients being poured into the wet ingredients in glass bowl

    Pour the mixture into a 9 x 13 baking pan that’s been lined with parchment paper.

    Pumpkin Spice Cake in baking pan unbaked

    Bake for 30 minutes or until the cake has set and a toothpick, when inserted, comes out clean.  Allow the cake to cool completely before frosting.

    Pumpkin Spice Cake in baking pan

    To Make the Frosting

    Add the cream cheese and butter into a mixing bowl and whip up with a hand mixer.

    cream cheese and butter being whipped in glass bowl with hand mixer

    Add in the powdered sweetener and vanilla bean paste.

    Pumpkin Spice Cake frosting ingredients in glass bowl unmixed

    Then continue mixing until well combined and fluffy.

    Pumpkin Spice Cake frosting being whipped in glass bowl with hand mixer

    Using an offset spatula, frost the cooled cake.

    Pumpkin Spice Cake with vanilla frosting in baking pan

    Slice and serve.

    slice of Pumpkin Spice Cake held up with spatula

    ☑️ Storage Instructions

    Cover the baking dish with a lid or with a layer of foil and place in the fridge. It should stay fresh for up to 3-4 days.

    To freeze it, wrap individual slices or the whole cake tightly in plastic wrap to prevent freezer burn. For extra protection, place the wrapped cake in an airtight container or a freezer bag.

    When you're ready to enjoy it, simply remove the cake from the freezer and let it thaw in the refrigerator overnight, or at room temperature for a few hours before serving.

    slice of Pumpkin Spice Cake on white plate with bite missing, cake pan and pumpkins in back

    💡 Tips for Making Keto Pumpkin Layer Cake

    • For the best texture, make sure your eggs, sour cream, and cream cheese are at room temperature before mixing. This helps create a smoother batter, resulting in a fluffier cake.
    • After adding the dry ingredients to the wet ingredients, mix just until combined. Overmixing can lead to a dense cake, so a few lumps are okay.
    • Use the spoon-and-level method for measuring almond flour and oat fiber. This ensures you’re not using too much, which can affect the cake's texture.
    • Baking times can vary, so use a toothpick to test the cake’s doneness. Insert it into the center; if it comes out clean or with a few crumbs, it’s ready.
    • Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting. This also helps the flavors to settle.
    Pumpkin Spice Cake in baking pan cut into slices and frosted

    🔄 Substitutions and Additions

    • Nuts: Fold in chopped walnuts or pecans for added crunch.
    • Chocolate Chips: Add sugar-free chocolate chips to the batter for a delicious chocolatey twist.
    • Dried Fruits: Add some dried cranberries (low sugar or unsweetened) for a touch of sweetness and texture. Just make sure you allow for the additional carbs.
    • Spices: Experiment with adding a dash of nutmeg, cloves, or ginger for extra warmth and depth of flavor.
    • Zest: A bit of orange or lemon zest can brighten the flavors of the cake.
    closeup of slice of Pumpkin Spice Cake on white plate with baking pan in back

    Why Did My Cake Turn Out Dense?

    Overmixing the batter or not whipping the egg whites properly can lead to a dense cake. Make sure to fold the egg whites gently into the batter and avoid over-stirring once the dry ingredients are added.

    Why Did My Cake Sink in the Middle?

    A sunken cake can be caused by underbaking, opening the oven door too early, or using too much leavening. Ensure the cake is fully baked by checking with a toothpick, and avoid disturbing it while it's still rising.

    Why is My Cake Unevenly Baked?

    Uneven baking can occur if your oven has hot spots. Rotate the cake halfway through baking or invest in an oven thermometer to ensure consistent temperature.

    Is Pumpkin Keto?

    Yes, pumpkin is low in carbs and high in fiber, making it suitable for a Keto or low-carb diet when used in moderation.

    Can I Use Fresh Pumpkin Instead of Canned Puree?

    Yes, you can use fresh pumpkin puree, but ensure it's cooked and blended until smooth to achieve the right consistency in the batter.

    Pumpkin Spice Cake slice on white plate with cake pan and pumpkins in back

    🍽️ More Keto Pumpkin Recipes

    • Pumpkin Cookies
    • Pumpkin Bars
    • Pumpkin Donuts
    • Fluffy Pumpkin Pancakes
    • Pumpkin Bulletproof Coffee
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    slice of Pumpkin Spice Cake on white plate with pumpkins and baking pan in background

    Pumpkin Spice Cake

    This delicious Pumpkin Spice Cake is packed with warm pumpkin flavor and topped with an irresistibly creamy vanilla frosting.
    No ratings yet
    Author: Julianne
    Servings 15
    Print Pin
    Save RecipeSaved!
    PREP 15 minutes mins
    COOK 30 minutes mins
    TOTAL 45 minutes mins

    Ingredients
     

    For the Cake

    • 3 cups super fine almond flour
    • ½ cup oat fiber
    • 1 ¼ cups pumpkin puree
    • 1 cup monk fruit/allulose
    • ½ cup sour cream
    • ¼ cup brown monk fruit/allulose
    • ¼ cup heavy cream
    • ¼ cup butter, softened
    • 4 whole eggs
    • 1 tablespoon baking powder
    • 1 tablespoon pumpkin pie spice
    • 2 teaspoons vanilla extract
    • Pinch of salt

    For the Frosting

    • 16 ounces cream cheese, softened
    • ½ cup butter, softened
    • 1 cup monk fruit/allulose, powdered
    • ¼ cup heavy cream
    • 1 teaspoon vanilla bean paste

    Instructions
     

    To Make the Cake

    • Preheat oven to 350°F.
    • Add the almond flour, oat fiber, baking powder, pumpkin pie spice and salt to a mixing bowl. Whisk to combine, then set aside.
    • In a separate bowl, add in the egg whites and whip up using a hand mixer, then set them aside.
    • In another bowl, add in the pumpkin puree, sour cream, heavy cream, egg yolks, both sweeteners and the vanilla extract. Mix using a hand mixer until well combined.
    • Mix in the egg whites. Add in the dry ingredients and mix just until combined, but don’t over mix. Pour the mixture into a 9 x 13 baking pan that’s been lined with parchment paper.
    • Bake for 30 minutes or until the cake has set and a toothpick, when inserted, comes out clean. Allow the cake to cool completely before frosting.

    To Make the Frosting

    • Add the cream cheese and butter into a mixing bowl and whip up with a hand mixer. Add in the powdered sweetener and vanilla bean paste, then continue mixing until well combined and fluffy.
    • Using an offset spatula, frost the cooled cake, slice and serve.

    *Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

    Course Dessert
    Cuisine American
    Calories 382kcal
    Nutrition Facts
    Pumpkin Spice Cake
    Amount per Serving
    Calories
    382
    % Daily Value*
    Fat
     
    35
    g
    54
    %
    Saturated Fat
     
    16
    g
    100
    %
    Carbohydrates
     
    13
    g
    4
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    9
    g
    18
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

    © Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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    Filed Under: Baking, Cakes, Dessert, Posts, Recipes

    Bible verse of the day

    But I say unto you, Love your enemies, bless them that curse you, do good to them that hate you, and pray for them which despitefully use you, and persecute you.
    Matthew 5:44

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    Julianne Walser KCC

    I'm Julianne, welcome! I offer tasty and indulgent Keto and Low Carb recipes that will never leave you feeling deprived!

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