Go Back
+ servings
low carb pumpkin cake
Print Recipe
5 from 1 vote

Keto Pumpkin Spice Cake Recipe

A soft, moist and flavourful keto pumpkin spice cake.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Keyword: keto cake, keto pumpkin cake, keto pumpkin spice cake, pumpkin
Servings: 8 slices
Calories: 244kcal


Pumpkin Spice Cake


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


  • 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!



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.



Serving: 1slice | Fiber: 3.3g | Calories: 244kcal | Fat: 21.6g | Protein: 5.3g | Carbohydrates: 4.8g