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.

❤️ 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

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.

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.

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, then 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.

☑️ 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.

💡 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.

🔄 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.

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.

🍽️ More Keto Pumpkin Recipes

• Pumpkin Cookies
• Pumpkin Bars
• Pumpkin Donuts
• Fluffy Pumpkin Pancakes
• Pumpkin Bulletproof Coffee