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Keto Pumpkin Spice Cake

An easy, soft, moist and flavourful cake perfect for fall.

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This Keto Pumpkin Spice cake is a great low carb fall dessert to bring to family gatherings or parties.

It has plenty of flavour and is definitely reminiscent of the fall season with hints of cinnamon, nutmeg, allspice, ginger and of course, pumpkin.

This cake is based off one of my favourite and most popular cake recipes.. my Keto Almond Cake.

This Keto Pumpkin Spice Cake uses a combination of both almond flour and coconut flour as well as xanthan gum and arrowroot starch for an especially light, yet soft texture.

The arrowroot starch is fantastic in improving the crumb of keto desserts and is known to be made up of 32% resistant starch (meaning it's less likely to impact your blood glucose as something like cornstarch).

I topped off my cake with toasted pumpkin seeds but this keto pumpkin cake is also great served warm with some whipped cream or vanilla ice cream.

Enjoy this during Thanksgiving or anytime throughout the holiday season!

Ingredients In Keto Pumpkin Spice Cake

Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the cake a chewier texture. You can also use cornstarch instead.
Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!
Canned Pumpkin – I use the E.D Smith brand.
White Vinegar – This is added to react with the baking soda and help form an ever so slightly crisp top to the cake.

Tools I Used To Make Keto Pumpkin Spice Cake

Low Carb Baking Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Mixing Bowls
Spatula
8×8 Inch Pan
Whisk

Tips For Making Keto Pumpkin Spice Cake

If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the donuts a chewier, more traditional texture. You can try subbing it for 1/4 tsp ground psyllium husks.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
This cake is best served at room temperature but keep chilled and covered when storing.
To toast pumpkin seeds for the top of this cake, simply spread the seeds out on a baking sheet and bake in a pre-heated 350*F oven for 2-4min or until toasted (watch closely).
If you don't have coconut oil, you can also use melted butter for this recipe.

How To Store Keto Pumpkin Spice Cake

Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake.
You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt.

Other Keto Pumpkin Recipes:

***Pre-order my Keto Christmas Desserts Recipe Book HERE to get all of my best fall & holiday recipes!***

Keto Pumpkin Spice Cake Recipe

Serves: 8 slices

Ingredients:

Pumpkin Spice Cake

1 cup almond flour, 112g
5 tbsp coconut flour, 35g
1 1/2 tbsp arrowroot starch, 10g (cornstarch also works)
1 tbsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp salt
1/3 cup coconut oil, melted, 80g
3/4 cup powdered monkfruit/erythritol sweetener, 144g
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
1/4 cup warm heavy cream, 60ml
1/4 cup canned pumpkin, 60g
1 tsp white vinegar

Topping

1/4 cup roasted pumpkin seeds, 30g (optional)

Directions:

Pre-heat oven to 325*F.
In a bowl, whisk together the dry ingredients including; almond flour, coconut flour, arrowroot starch, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, xanthan gum and salt.
In another larger bowl, whisk together the coconut oil and sweetener until smooth.
Add the eggs, heavy cream, pumpkin, vanilla extract and vinegar and whisk very well.
Add the dry ingredients to the wet and stir until a thick batter forms.
Grease an 8×8 inch pan.
Scrape the batter into the pan and use your hands or a spatula to spread it around and cover the bottom evenly.
Top with roasted pumpkin seeds.
Bake the cake for 28-35min or until a toothpick comes out almost completely clean and the top is lightly browned. The centre will also no longer be jiggly.
Let it cool completely before slicing. You can also top it with a little extra powdered monkfruit sweetener at this time. Serve and enjoy your Keto Pumpkin Spice Cake!

Store this cake covered in the fridge inside a cake container or saran-wrapped with toothpicks in the top to prevent the plastic from sticking to the cake.

You can also freeze this cake by slicing it into pieces and placing in an airtight container. Once frozen, place a piece of wax paper on top of the cake slices to prevent them from getting freezer burnt.

Nutrition for 1/8th of cake: 244 calories | 21.6g fat | 4.8g NET carbs | 5.3g protein | 3.3g fiber

***Pre-order my Keto Christmas Desserts Recipe Book HERE to get all of my best fall & holiday recipes!***

Print Recipe

5 from 1 vote

Keto Pumpkin Spice Cake Recipe

A soft, moist and flavourful keto pumpkin spice cake.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Keyword: keto cake, keto pumpkin cake, keto pumpkin spice cake, pumpkin

Servings: slices

Calories: 244kcal

Ingredients

Pumpkin Spice Cake

1 cup almond flour 112g
5 tbsp coconut flour 35g
1 1/2 tbsp arrowroot starch 10g (cornstarch also works)
1 tbsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp salt
1/3 cup coconut oil melted, 80g
3/4 cup powdered monkfruit/erythritol sweetener 144g
2 large eggs at room temperature
1 1/2 tsp pure vanilla extract
1/4 cup warm heavy cream 60ml
1/4 cup canned pumpkin 60g
1 tsp white vinegar

Topping

1/4 cup roasted pumpkin seeds 30g (optional)

Instructions

Pre-heat oven to 325*F.
In a bowl, whisk together the dry ingredients including; almond flour, coconut flour, arrowroot starch, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, xanthan gum and salt.
In another larger bowl, whisk together the coconut oil and sweetener until smooth.
Add the eggs, heavy cream, pumpkin, vanilla extract and vinegar and whisk very well.
Add the dry ingredients to the wet and stir until a thick batter forms.
Grease an 8x8 inch pan.
Scrape the batter into the pan and use your hands or a spatula to spread it around and cover the bottom evenly.
Top with roasted pumpkin seeds.
Bake the cake for 28-35min or until a toothpick comes out almost completely clean and the top is lightly browned. The centre will also no longer be jiggly.
Let it cool completely before slicing. You can also top it with a little extra powdered monkfruit sweetener at this time. Serve and enjoy your Keto Pumpkin Spice Cake!

Video

Notes

Ingredients In Keto Pumpkin Spice Cake

Almond Flour & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the cake a chewier texture. You can also use cornstarch instead.
Arrowroot Starch – This can be substituted with cornstarch. It adds a lightness to the cupcakes and keeps them moist inside! It's become one of my new favourite ingredients
Vanilla Extract – You can use any you prefer, I tend to use pure vanilla but artificial or vanilla powder also work. I actually added vanilla powder to my frosting because I loved the flavour and little black specks it added!
Coconut Oil – melted butter can be substituted but I do find coconut oil to work best!
Canned Pumpkin - I use the E.D Smith brand.
White Vinegar - This is added to react with the baking soda and help form an ever so slightly crisp top to the cake.

Tips For Making Keto Pumpkin Spice Cake

If you don't have arrowroot starch, you can also make this cake using cornstarch in place of it. If you don't have either, you can leave it out and add an extra 1 tbsp coconut flour. Just know that the cake may not stay quite as moist in the center.
You don't have to use xanthan gum if you don't have it but I do highly recommend buying it when you can as it helps immensely with giving the donuts a chewier, more traditional texture. You can try subbing it for 1/4 tsp ground psyllium husks.
Make sure all of your cake ingredients are at room temperature so you don't cause the coconut oil to harden again when mixing.
This cake is best served at room temperature but keep chilled and covered when storing.
To toast pumpkin seeds for the top of this cake, simply spread the seeds out on a baking sheet and bake in a pre-heated 350*F oven for 2-4min or until toasted (watch closely).
If you don't have coconut oil, you can also use melted butter for this recipe.