Low Carb Moist Pumpkin Cake with Cream Cheese Frosting

Indulge in the ultimate autumn treat with this Low Carb Moist Pumpkin Cake with Cream Cheese Frosting—a guilt-free dessert that's rich, flavorful, and irresistibly tender. This easy-to-make recipe swaps traditional flour for almond flour and uses keto-friendly sweeteners like erythritol, making it ideal for low-carb and gluten-free lifestyles. Each bite bursts with warm pumpkin pie spice and a luscious, melt-in-your-mouth cream cheese frosting, creating a dessert that feels decadently indulgent while staying light on carbs. Perfect for holiday gatherings or a cozy dessert, this quick recipe takes just 20 minutes to prepare and delivers 12 tempting servings. Enjoy a slice of fall bliss without compromising your health goals!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups almond flour
• 1 cup granulated erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 0.5 teaspoon salt
• 4 large eggs
• 1 cup pumpkin puree
• 0.5 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 0.5 cup powdered erythritol
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x9 inch square baking pan.

Step 2

In a large bowl, whisk together the almond flour, granulated sweetener, baking powder, baking soda, pumpkin pie spice, and salt.

Step 3

In another bowl, beat the eggs until pale and frothy, then mix in the pumpkin puree, melted butter, and vanilla extract until fully combined.

Step 4

Slowly add the dry ingredients to the wet ingredients, mixing until the batter is smooth.

Step 5

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Step 6

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered erythritol, heavy cream, and vanilla extract, and beat until creamy and fluffy.

Step 8

Once the cake is done, allow it to cool completely in the pan on a wire rack.

Step 9

Spread the cream cheese frosting over the cooled cake using a spatula. Slice and serve.

Nutrition Facts

Serving size	(1388.8g)

Amount per serving	% Daily Value*
Calories	3309.1

Total Fat 307.6g	0%
Saturated Fat 129.7g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1288.3mg	0%
Sodium 3960.9mg	0%
Total Carbohydrate 434.5g	0%
Dietary Fiber 28.2g	0%
Total Sugars 24.8g
Protein 84.6g	0%

Vitamin D 164IU	0%
Calcium 868.1mg	0%
Iron 15.1mg	0%
Potassium 1057.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 7.0%

Carbs: 35.9%