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5 from 4 votes

Keto Pumpkin Spice Cake

This Keto Pumpkin Spice Cake will the be star of your Thanksgiving! Three layers of moist and delicious pumpkin cake surrounded by vanilla cream cheese frosting.  Oh and did we mention this cake is keto, low-carb, grain-free, and gluten-free?!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16 Servings
Calories: 185kcal
Author: Clean Keto Lifestyle

Ingredients

For the Cake

  • 2 1/4 cups almond flour
  • 1/2 cup coconut flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons xanthan gum
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/2 cups granular erythritol or monk fruit sweetener
  • 1 1/2 sticks grass fed butter softened (plus some for greasing the cake pans)
  • 4 large eggs
  • 1/2 cup coconut oil melt if not in liquid state
  • 1 15oz can pumpkin puree
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract

For the Frosting

  • 1 stick grass-fed butter softened
  • 1 8oz package cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioner erythritol if you don’t have confectioners, pulse granular erythritol in food processor until it gets powdery

Instructions

For the Cake

  • Heat your oven to 350°F. Grease three 8-inch wide cake pans with some melted butter the dust the bottom of the pans with a little coconut flour.
  • Mix the almond flour, coconut flour, baking powder, baking soda, xanthan gum, cinnamon, pumpkin pie spice, salt, and monk fruit sweetener in a large bowl.
  • Cut the softened butter into small squares and beat it in to the dry ingredients with an electric mixer. You should end up with what looks like coarse sand.
  • In a separate bowl, beat the eggs, oil, pumpkin, milk, and vanilla until well combined.
  • On low speed, beat in half of wet mixture into dry. Up the speed to medium and beat for 60-90 seconds. Add the rest of the wet ingredients in two separate batches, beating for 20 seconds after each addition.
  • Divide the batter evenly among the three cake pans.
  • Bake for 25-35 minutes.
  • Let the cakes cool in the pans for 10-15 minutes before turning them out.

For the Frosting

  • Beat all ingredients together with an electric mixer for a few minutes.
  • Take one cake and place it on a flat surface and/or cake plate.
  • Top it with a layer of frosting. Then place the second cake on top and add another layer of frosting.
  • Cover the entire cake with the remaining frosting and serve!

Nutrition

Calories: 185kcal | Carbohydrates: 8g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 259mg | Potassium: 15mg | Fiber: 3g | Sugar: 1g | Vitamin A: 72IU | Calcium: 94mg | Iron: 1mg