Keto Pumpkin Cake (Almond Flour) - Divalicious Recipes (2024)

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Gluten FreeLow Carb

This keto pumpkin cake baked with almond flour yields a very moist cake. You can spread this with butter and even toast it if you fancy. I love the bright colour of it too.

Keto Pumpkin Cake (Almond Flour) - Divalicious Recipes (1)

I find that pumpkin gives a dish a natural sweetness and the lovely bright orange colour too. Feel free to go crazy with adding more spices, as although pumpkin is sweet and moist, it does not have a very strong taste. So don't feel too cautious about measuring out the spices.

As well as the flavour, the next great thing about this pumpkin cake is the low carbs it has. Only 3g net carbs a slice!

Keto Pumpkin Cake (Almond Flour) - Divalicious Recipes (2)

How to Make a Keto Pumpkin Cake

Feel free to take this basic pumpkin cake recipe and add nuts and spices to it. Perhaps a delicious cream cheese topping too. Either way, bake, eat and enjoy this delicious low carb pumpkin cake. I've shown it plain in the photos but we have enjoyed versions with pumpkin seeds on the top, chopped toasted pecan nuts in the cake mixture and also served with a cream cheese frosting.

Other Pumpkin Desserts to Enjoy

  • Keto Pumpkin Cheesecake
  • Pumpkin Muffins
  • Keto Pumpkin Bread
  • Pumpkin Coffee Cake
  • Pumpkin Bars with Cream Cheese Frosting
Keto Pumpkin Cake (Almond Flour) - Divalicious Recipes (3)

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Keto Pumpkin Cake (Almond Flour) - Divalicious Recipes (4)

Pumpkin Cake

Angela Coleby

A moist low carb pumpkin cake recipe the whole family will enjoy.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Cake

Cuisine American

Servings 10 Slices

Calories 124 kcal

Ingredients

  • 1 cup Pumpkin canned, unsweetened
  • 1 ½ cups Almond flour
  • ½ cup Erythritol or other low carb sweetener
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla essences
  • ½ teaspoon Cinnamon
  • ½ teaspoon Mixed spice
  • ¼ teaspoon Nutmeg ground
  • ¼ teaspoon Salt
  • 5 eggs

Instructions

  • Preheat the oven to 150C/300 F degrees.

  • Grease a 8×4′ inch loaf pan well.

  • In a bowl, mix the pumpkin, erthyritol, baking powder, vanilla, salt and spices.`

  • Beat in the eggs and then add the almond flour.

  • Pour into the loaf pan and bake for 60 minutes until firm and a toothpick comes out clean.

  • Cool completely.

  • Eat and enjoy!

Notes

Serves 8-10 large slices

Nutritional Info per slice: 124 Calories, 10g Fat, 6g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1sliceCalories: 124kcalCarbohydrates: 5gProtein: 6gFat: 10gFiber: 2g

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

More Desserts

  • Keto Carrot Cake
  • Keto Turtles
  • Strawberry Yogurt Clusters
  • Keto Raspberry Muffins

Reader Interactions

Comments

    Leave a Reply

  1. Johnna

    I just bought the prettiest fall themed brownie pan and this was the first recipe I found. My question is a cup of pumpkin puree 4 ounces or 8 ounces?

    Reply

    • Angela Coleby

      It is 8 ounces. Happy baking!

      Reply

  2. Mary

    Great recipe! Best one I’ve tried yet for a baked item using almond flour. Thank you for sharing!

    Reply

    • Angela Coleby

      Glad you liked it!

      Reply

  3. Kathryn

    Love the moistness and sugar free aspect of this bread! It’s so simple and the delicious texture makes me feel healthier just eating it. As I was measuring out the spices my olfactory senses perked up as they came alive. I can see adding almond butter spread on top, or even apple butter! Yum! Make sure to warm it up because that wakes up the flavors!

    Reply

    • Angela Coleby

      Great topping suggestions!

      Reply

  4. Dawn Libby

    I tried this recipe earlier, it was so easy to prepare. It rose nicely and came out perfect. The only thing I did differently was use Stevia instead of erythritol and added 1/2 cup of chopped walnuts. My husband liked it so much!

    Reply

    • Angela Coleby

      Love the idea of chopped walnuts! Glad you both enjoyed it!

      Reply

  5. Patricia

    I made this recipe today. I substituted measurable Splenda for the other sweetener in the same amount-1 cup. I also doubled all of the spices as a I knew Ali would want a stronger flavor. I did use the same size loaf pan, but after the one hour baking time, the toothpick test showed not done. It took another 20 minutes to be done. Next time, I will boost the temp to 325F. And bake for 75 minutes. The cake was moist and like a sponge cake with excellent flavor. I certainly will make this again.

    Reply

  6. Marlene Shillington

    If you use Pumpkin Spice instead of mixing spice what would the measurement be and also would you still add in the extra cinnamon and nutmeg you listed? Thank you

    Reply

    • Angela Coleby

      If you use pumpkin spice I would use about 1 1/2 teaspoons and omit the extra cinnamon & nutmeg.

      Reply

      • Angie Reneau

        One more question. Could you double recipe and make cake layers???

        Reply

        • Angela Coleby

          You could but watch the cooking time. It might take longer.

          Reply

  7. Heather E Roberts

    loved this cake! it was super helpful to know that the eggs should be medium, otherwise I used 4 large plus 1 egg white. also the bottom stuck even greased well- next time I will dust with some kind of flour. would also be great with a dusting of cinnamon/truvia and/or nuts on top. Can't wait to make it again!

    Reply

    • Angela Coleby

      I agree about the nuts. I like to think that this is a great basic pumpkin cake to play around with and make it your own!

      Reply

  8. Diane

    I haven’t made this yet, but it’s frustrating that people will practically change the entire recipe and then say it was Great!! I wish the recipes would be rated exactly as they are presented.

    Reply

    • Angela Coleby

      Just as frustrating are the ratings that say it didn't work and they changed many of the ingredients.

      Reply

  9. Claudia R.

    Hi! You think can I use this recipe for pumpkin roll?

    Reply

    • Angela Coleby

      I have not tried it but perhaps.

      Reply

  10. jennifer weak

    I have made this 2 times now. It seemed like it would be too wet. So I did 3 eggs, 2 yolks, and 1/3 can of pumpkin. I made a mixture of cream cheese, monkfruit, and a little bit of SF maple syrup. Put half the pumpkin batter in the dish, then the cream cheese mix, then the rest of batter. Made a mix of almond flour, monkfruit, and cinnamon and covered the top. Added a few pats of butter to make a crumbly top.

    It is amazing!!!! Thank you

    Reply

  11. Julieann

    What is mixed spice?

    Reply

    • Angela Coleby

      Here is a typical blend of spices used to make mixed spice:
      1 Tbs ground allspice.
      1 Tbs ground cinnamon.
      1 Tbs ground nutmeg.
      2 tsp ground mace.
      1 tsp ground cloves.
      1 tsp ground coriander.
      1 tsp ground Ginger.

      Reply

  12. Sandy Race

    This recipe sounds fantastic, all the review are great!!!!! Do you think it would bake well in a silicone bundt pan?
    Thanks for sharing this recipe.

    Reply

    • Angela Coleby

      I can't see why not and it would look great too!

      Reply

  13. Susie

    Thinking about substituting persimmon pulp for the pumpkin...? Need a healthier version of persimmon bread for Thanksgiving time 🙂

    Reply

    • Angela Coleby

      Oooh, I like the idea of that!! Keep me posted!

      Reply

  14. Bethany Khay

    I just made this the other day and was surprised at how moist and delicious it is. I’m on the keto diet and it’s been hard living without my baked goods and sweets. It’s good to find recipes like this that make getting by for a long haul on a keto diet that much easier. I can’t wait to try some of your other recipes.

    Reply

    • Angela Coleby

      Happy to hear you enjoyed it!

      Reply

  15. Vanessa

    Thanks for sharing! Can I make this very far ahead of time?

    Reply

    • Angela Coleby

      You could make in a day before happily.

      Reply

  16. Marisa

    This looks delicious! Have you ever tried using honey or maple syrup instead of the erythritol? I’m wondering how much to use ?

    Reply

    • Angela Coleby

      I've not used that but would try about 50% less than the measures here because the syrup is liquid in form.

      Reply

  17. Madison

    Can I use this recipe in a muffin tin? How long would I bake it for?

    Reply

    • Angela Coleby

      I can't see why not! I'd bake them for 25-30 minutes.

      Reply

  18. STEPHANIE

    This recipe was absolutely WONDERFUL!!!! My husband and I have been trying to find some dessert recipes that fit with our keto lifestyle. This has no aftertaste like a lot of them do and so it will be a keeper for sure. If you have anymore please feel free to share them with me.

    Reply

    • Angela Coleby

      You've made my day! Have a look at my blueberry coffee cake.. you might enjoy that one next!

      Reply

  19. Papa G

    This looks mighty good and I can't wait to try making it. I do however need to increase the fiber content. Do you think I could add flaxseed?

    Reply

    • Angela Coleby

      Of course! There's always room for flaxseed. Perhaps reduce the almond flour by 1/4 cup and replace this with flaxseed. Let me know how it works out.

      Reply

      • Papa G

        It came out great! I used 4 large eggs and 1/4 cup flaxseed. I baked for 70 minutes on 300.

        Thanks a bunch!

        Reply

        • Angela Coleby

          Fab!

          Reply

        • Kathryn

          I used your tip. Added all kinds of spices- allspice plus cinnamon plus clove & nutmeg plus faran masala! And walnuts. It is amazing. Thank you both so much Now where is that blueberry crumble recipe!? 😉

          Reply

          • Angela Coleby

            Love the idea of the nuts and spices! Glad it worked out for you!

  20. linda simn

    Hi Debbie, my program fro entering recipes says the carb count is 23 grams (175 g for 1 cup of erthyritol using a scale). Am I entering something wrong?

    Reply

    • Angela Coleby

      I think so. I use a nutritional website for my calcuations.

      Reply

    • Rachel

      The problem is that erithrytol is generally not counted as a carb. I've never heard of it affecting blood glucose, it is indigestible.

      Reply

  21. Randi

    Made as stated, do you have the nutritional breakdown? I.e. Carbs, calories, fat etc.

    Reply

    • Angela Coleby

      I've updated the recipes with the information.

      Reply

  22. ladyvenus1316

    What is 'mixed spice'? Is this just premixed pumpkin spice?

    Reply

    • Divalicious

      Here is a typical blend of spices used to make mixed spice:
      1 Tbs ground allspice.
      1 Tbs ground cinnamon.
      1 Tbs ground nutmeg.
      2 tsp ground mace.
      1 tsp ground cloves.
      1 tsp ground coriander.
      1 tsp ground Ginger.

      Reply

  23. Lady V

    What is mixed spice? Is this just a standard pumpkin spice pre-blend?

    Reply

    • Divalicious

      Here is a typical blend of spices used to make mixed spice:
      1 Tbs ground allspice.
      1 Tbs ground cinnamon.
      1 Tbs ground nutmeg.
      2 tsp ground mace.
      1 tsp ground cloves.
      1 tsp ground coriander.
      1 tsp ground Ginger.

      Reply

      • j

        could you use pumpkin spice in place of the mixed spice? I do not have all these items.

        Reply

        • Angela Coleby

          Of course. These are the spices that make up pumpkin spice.

          Reply

  24. Tammy Hartman

    Can you use stevia instead of the erythritol?

    Reply

    • Divalicious

      Yes you could, but adjust the amount.

      Reply

  25. Mag

    Just made this using coconut sugar and almond meal (Trader Joe's) otherwise all other ingredients were the same. Turned out great!! I was a little nervous about how full the pan was so I ended up dumping some batter into an extra pan (inch deep of batter) and baked that one in the toaster oven at 350 for about 25min, the other loaf pan (size indicated in recipe) was a little over half full and it baked for about 40 min on convection bake at 300. Basically I always rely on when I can begin to smell something yummy happening then get out the toothpicks. What a great recipe Thanks for sharing:) Btw, I usually find things that I make with coconut sugar to be so much less sweet, but this turned out really quite sweet. That almost molasses like flavor of coconut sugar really goes well with pumpkin.

    Reply

    • Divalicious

      Hi Mag! Am delighted it worked out great for you. I am always a bit nervous that the recipes might not work for others. I always love it when others great creative and use other ingredients too! It's what I want to inspire.. Take a recipe and have fun with it. Thanks for popping by and happy baking!

      Reply

    • Angela Coleby

      1/2 cup.

      Reply

  26. Rhonda Tuzzio

    Mine had great flavor, but it was also wet, not just moist. I baked it for about 67 minutes, and the toothpick came out clean. The loaf sunk a little on top as it cooled. I've thought about slicing it and returning to the oven, somewhat like you do with biscotti. Or perhaps, if I sliced it and left it uncovered for a while, that would dry it out a little?

    Reply

    • Divalicious

      Hmmm...it might work. I do like the idea of the biscotti method though!

      Reply

    • Divalicious

      Hope you enjoy it Lisa! If you are using large eggs, reduce the number, in case the mixture gets too moist.

      Reply

  27. Divalicious

    Debbie, try smaller eggs. I think the wetness of the pumpkin may vary, so reduce the eggs. Hope it works out!

    Reply

    • Debbie Bryant

      Thanks! I will & will let you know the outcome. I'm bringing the cake to a get together with a friend who is diabetic. She usually has to pass up on dessert so this will be a real treat if it turns out OK. ?

      Reply

      • Divalicious

        Fingers and toes crossed! Just watch the moisture of the mixture. Hope your friend enjoys it.

        Reply

        • Debbie Bryant

          Good morning! I made the pumpkin cake yesterday with 4 large eggs & baked it for 60 minutes at 300 degrees & it was perfect! Topped with a dollop of Cool Whip it was a great dessert for my diabetic friend. I do suggest adding just a smidge more of the cinnamon, allspice & nutmeg, as you mentioned.
          Thank you for a delicious, guilt-free recipe!

          Reply

          • Divalicious

            I am so glad it worked out and hoped your friend enjoyed it! Thank you for stopping by!

  28. Debbie Bryant

    I made this & although very tasty, my loaf was wet on the inside, not moist.I baked it for 70 minutes at 300 before the toothpick came out clean. I used all the ingredients listed (ordered Erythritol from Netrition). I did use 5 extra large eggs. Do you think I should have used medium or large eggs instead? I would like to make this again as it truly is delicious, just soggy in the center.

    Reply

    • Divalicious

      Or perhaps reduce the number of eggs to 4 if your pumpkin mixture is moist. And omit the water..fingers and toes crossed for you!

      Reply

  29. ericka

    I just tried to make this because it looked delicious. I did end up using granulated splenda about 3/4 of a cup and mine turned out not that wet. It was more of a moist crumble. Any advice for next time?

    Reply

    • ericka

      I found out why. I apparently need like to read things 500 times I just realized I used coconut flour rather than almond... fail.. ill let you know how that goes

      Reply

      • Divalicious

        LOL Ericka! I've done that myself at times so you are not alone! A few times I've been swearing at the dried up offering from the oven and realised I had used coconut flour!

        Reply

  30. Debbie

    I ordered some erythritol from netrition & made this cake last night. I ended up baking it for 70 minutes at 300 degrees before the toothpick came out cleqn. However, when cool & sliced, the inside of the cake was wet, not moist. The flavor was absolutely delicious & I want to make it again, but would like the cake to be a less soggy. I used 5 extra large eggs. I am wondering if perhaps I should use large or medium eggs. Your thoughts?
    Oh, and erythritol tastes so much better than Splenda or Stevia to me. Just wish it were cheaper.

    Reply

    • Divalicious

      Totally agree with you on the price of erythritol Debbie...outrageously priced..!

      Reply

      • Rachel

        i get mine at Honeyville in Utah. Best price I found.

        Reply

  31. kittehluvs

    looks amazing! do you use a metal loaf pan? i really need to get one.

    Reply

    • Divalicious

      Hi there! Yes, I do. Just a small tin one, greased up worked okay foe me. Hope you enjoy this too!

      Reply

      • kittehluvs

        I use my glass pyrex loaf pan but I notice that the heat and cooking time needs adjustments for glass, which is always confusing! thanks for sharing!

        Reply

        • Divalicious

          Oooh...don't see many of those about..now you have me hankering after one. Love how cooking is like a science class at times though!

          Reply

          • kittehluvs

            I think I got mine second hand or maybe a hand-me-down from my mom. They last forever 😉

  32. Debbie Bryant

    Looks delicious! I have never cooked with erythritol. Did you use granulated or liquid? Could I substitute with Splenda or would the taste be off?

    Reply

    • Divalicious

      Hi Debbie! Thanks for popping by! I use granulated. I love the stuff although it kills me how expensive the stuff can be...just not fair! You could use Splenda if you wish, but I would reduce it to about 2/3 of the recipe as it may give a more sharper than sweeter taste. Perhaps a drop or two of stevia would counter this? Hope it works out..let me know how it goes for you!

      Reply

Keto Pumpkin Cake (Almond Flour) - Divalicious Recipes (2024)

FAQs

Why did my almond flour cake fall? ›

Baking in an Oven That's Too Hot or Cold

If your oven is too cold, those air bubbles expand slloooowwwwlly, get too big, collide, and form large cells before the structure sets. The big loose structure won't be able to support the weight of the batter and will collapse.

Can you use almond flour for Keto? ›

Almond flour is a 100% keto-approved baking flour. It is also the most widely used keto flour on shelves. However, what it lacks in carbs, it makes up for in calories. Though almond flour is significantly higher in calories than many other flours, it also contains considerable amounts of protein and fiber.

How do you keep almond flour from falling apart? ›

Do store almond flour in the fridge or freezer for maximum staying power and freshness. Do cool baked goods for at least 30 minutes. Almond flour creates baked goods that are extra moist and tender, so they may crumble or fall apart if handled before completely cooled.

Does almond flour change the taste of cake? ›

Almond flour adds flavor in the form of very mild sweetness (not enough to negatively affect savory recipes), and a certain richness. Baking with almond flour extends the shelf life of baked goods by adding fat, which helps retain moisture.

Why can't you use baking powder with almond flour? ›

Since baking powder contains baking soda, baking powder cannot be used in almond flour baking. Instead, eggs (or applesauce or bananas) can be used as the leavening agent to help baked goods rise and achieve a light and fluffy texture.

Is peanut butter OK on keto? ›

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

What keto flour is closest to all purpose? ›

Almond flour is often considered the keto “all-purpose” flour. Generally, you can use almond flour at a 1:1 ratio with regular flour.

How do you keep a flourless cake from falling down? ›

Don't beat the mixture longer than the recipe instructs. Again, adding too much air before the cake bakes will lead to collapse as it cools. Unless a recipe specifically calls for it, don't let the batter sit around for very long before baking.

What causes a cake to rise and then fall? ›

Too much air. The air rises as it heats, taking the cake with it. As the cake cools, the structure of the cake is too weak to retain that shape so the cake collapses.

Why do flourless cakes fall? ›

Why Does the Flourless Chocolate Cake Fall After Baking? It's perfectly normal for this cake to fall slightly as it cools. Remember, flour typically acts as the backbone structure support of cake recipes. Without it, some falling is unavoidable.

Why did my almond cake sink in the middle? ›

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

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