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Keto Spiced Pumpkin Halloween Cake Recipe

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Soft keto pumpkin spice cake with cream cheese frosting. Warm spices, tender crumb, simple steps. Great for Halloween and fall nights. About 4g net carbs per slice.

Ingredients

Scale

Dry

  • 200 g almond flour

  • 24 to 30 g coconut flour

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp fine salt

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp allspice

  • 1/4 tsp black pepper, optional

Wet

  • 240 g pumpkin puree, unsweetened

  • 4 large eggs, room temp

  • 120 g granulated erythritol or monk fruit blend

  • 120 ml light olive oil or melted butter

  • 2 tsp vanilla extract

Frosting

  • 225 g cream cheese, cold

  • 85 g unsalted butter, softened

  • 150 g powdered erythritol or monk fruit, sifted

  • 1 tsp vanilla extract

  • Pinch of salt

  • 1/2 tsp cinnamon or 1/2 tsp maple extract, optional

Halloween decor, optional

  • 85 g very dark or sugar free chocolate, melted

  • Toasted pumpkin seeds

  • Unsweetened cocoa powder for dusting

  • Sugar free candy eyes

  • Orange gel color, sugar free brand

Instructions

  • Heat oven to 175°C or 350°F. Grease two 8 inch round pans. Line bottoms with parchment. Grease the paper too.

  • In a bowl, whisk all dry ingredients until even.

  • In a large bowl, beat eggs and sweetener 60 to 90 seconds. Add pumpkin, oil or butter, and vanilla. Mix smooth.

  • Add dry mix to wet in two parts. Stir until just combined. Batter will be thick but spreadable.

  • Divide batter between pans. Level tops.

  • Bake 20 to 24 minutes. Cakes are done when a toothpick comes out clean or with tiny crumbs.

  • Cool in pans 10 minutes. Turn out to a rack. Peel parchment. Cool fully.

  • Make frosting: beat butter 1 minute. Add cream cheese in chunks. Beat smooth. Add powdered sweetener, vanilla, and salt. Beat 2 minutes until creamy. Add cinnamon or maple extract if you like.

  • Place first cake on plate. Spread about one third of frosting. Top with second layer.

  • Cover cake with a thin crumb coat. Chill 15 minutes. Finish with the rest of the frosting.

  • Decorate: pipe a chocolate web, make a jack o’ lantern face, or dust cocoa through a stencil. Keep it simple.

Notes

  • Use canned pumpkin for steady results. If using fresh, strain extra water.

  • Start checking doneness at 20 minutes. Almond flour dries if overbaked.

  • For cupcakes: fill liners 3/4 full. Bake 16 to 19 minutes.

  • For a 9×13 inch pan: bake 23 to 28 minutes.

  • Dairy free frosting: use dairy free cream cheese and plant butter.

  • Nut free version: replace almond flour with 1/2 cup extra coconut flour plus 1/4 cup whey protein isolate and 2 tbsp ground golden flax. Texture will be more springy.

  • Chill cake 10 minutes before slicing for neat edges.

  • Store frosted cake covered in the fridge up to 5 days. Unfrosted layers freeze well for 2 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-spiced-pumpkin-halloween-cake/