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Keto Pumpkin Cake

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A cozy, low-carb pumpkin cake that is easy to make and perfect for fall.

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1/2 cup keto-friendly sweetener
  • 1/2 cup butter or coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp pumpkin spice blend
  • 1/4 tsp salt
  • Optional add-ons: walnuts, sugar-free chocolate chips, or seeds

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the almond flour, baking powder, pumpkin spice blend, and salt.
  3. In another bowl, mix the pumpkin puree, eggs, melted butter (or coconut oil), sweetener, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into a greased pan and bake for 25-30 minutes or until a toothpick inserted comes out mostly clean.
  6. Let it cool for at least 15 minutes before serving.

Notes

Feel free to experiment with different nuts or low-carb chocolate chips. The cake can also be served with sugar-free whipped cream or almond butter.

Nutrition

Find it online: https://www.helthrecipe.com/keto-pumpkin-cake/