Keto pumpkin spice cake with almond flour is not just any cake; it’s a warm hug in dessert form. Imagine the sweet aroma of cinnamon and nutmeg wafting through your kitchen, teasing your taste buds and maybe even your neighbors. moist apple cinnamon muffins This delightful cake is moist, fluffy, and packed with all the fall flavors you adore, making it the perfect treat for cozy evenings or festive gatherings.
If you’ve ever found yourself longing for pumpkin treats while sticking to a keto lifestyle, this recipe is your golden ticket. With its rich flavors and guilt-free ingredients, you’ll feel like you’re indulging while actually staying on track. Picture yourself serving this beauty at Thanksgiving or enjoying a slice with your morning coffee—trust me, it’s a game changer!
Why You'll Love This Recipe
- This keto pumpkin spice cake is incredibly easy to whip up, making it perfect for busy bakers.
- Its flavor profile combines the warm spices of fall with a light sweetness that satisfies every craving.
- The stunning orange hue makes it visually appealing on any dessert table.
- Plus, it’s versatile enough to serve as breakfast or dessert without guilt!
Ingredients for Keto pumpkin spice cake with almond flour
For more inspiration, check out this Keto pecan pie bars recipe.
Here’s what you’ll need to make this delicious dish:
- Almond Flour: A fantastic low-carb alternative to wheat flour that keeps the cake moist and adds a nutty flavor.
- Canned Pumpkin Puree: Use 100% pure pumpkin for rich flavor and moisture; skip the spiced options to control sweetness.
- Eggs: These bind the ingredients together and add richness; fresh eggs yield the best results.
- Granulated Erythritol: A sugar substitute that sweetens without calories; adjust according to personal taste preferences.
- Coconut Oil: Adds moisture and richness; melted coconut oil integrates smoothly into the batter.
- Baking Powder: Ensures the cake rises beautifully; check that it’s fresh for optimal fluffiness.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and allspice that brings all those fall flavors together beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Keto pumpkin spice cake with almond flour
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil or line it with parchment paper for easy removal later.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together almond flour, baking powder, erythritol, and pumpkin pie spice until well combined. This ensures even distribution of flavors.
Step 3: Mix Wet Ingredients
In another bowl, beat together eggs and canned pumpkin puree until smooth. Then add melted coconut oil and mix until fully incorporated.
Step 4: Combine Mixtures
Pour the wet ingredients into the dry mix. Stir gently until everything is just combined—overmixing can make your cake tough!
Step 5: Bake
Transfer the batter into your prepared pan and smooth out the top with a spatula. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool & Serve
Allow your cake to cool in the pan for about ten minutes before transferring it to a wire rack. Slice it up once cooled completely—then enjoy each bite accompanied by whipped cream or cream cheese frosting if you’re feeling extra indulgent!
Serve this keto pumpkin spice cake warm with a dollop of whipped cream on top for an exquisite fall treat! Your taste buds will thank you as they dive into this delightful twist on a classic favorite. Enjoy every morsel!
You Must Know
- This keto pumpkin spice cake with almond flour is not just a dessert; it’s a celebration of fall flavors!
- It’s perfect for impressing guests or enjoying a guilt-free slice yourself.
- With its moist texture and aromatic spices, this cake will leave everyone craving more.
Perfecting the Cooking Process
To achieve the perfect keto pumpkin spice cake with almond flour, start by preheating your oven and preparing your baking pan. peach tart with almond cream Mix the dry ingredients first, then blend the wet ones before combining them for an even texture.
Add Your Touch
Feel free to customize your keto pumpkin spice cake with almond flour by adding nuts, chocolate chips, or even swapping in different spices like nutmeg or ginger for a unique twist.
Storing & Reheating
Store your keto pumpkin spice cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it. To reheat, simply warm in the microwave for about 10-15 seconds.
Chef's Helpful Tips
- Use fresh pumpkin puree for a richer flavor than canned options.
- Ensure all ingredients are at room temperature to help them combine smoothly.
- Measure your almond flour carefully to avoid a dense cake.
I remember the first time I baked this keto pumpkin spice cake with almond flour; my friends couldn’t believe it was low-carb! They devoured it and insisted I share the recipe immediately! healthy overnight oats with peaches.
FAQs :
What is the best way to store keto pumpkin spice cake with almond flour?
To store your keto pumpkin spice cake with almond flour, keep it in an airtight container at room temperature for up to three days. If you want to extend its freshness, refrigerate it for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe bag. This way, you can enjoy a slice whenever you crave something sweet without compromising on quality.
Can I substitute almond flour in keto pumpkin spice cake with almond flour?
Yes, you can substitute almond flour with other low-carb flours such as coconut flour or sunflower seed flour. However, keep in mind that these substitutes absorb moisture differently. If using coconut flour, reduce the amount by half compared to almond flour and increase the liquid ingredients slightly. This ensures your keto pumpkin spice cake maintains its moist texture and delicious flavor.
How long does it take to bake keto pumpkin spice cake with almond flour?
Baking your keto pumpkin spice cake typically takes between 25 to 35 minutes at a preheated temperature of 350°F (175°C). It is essential to check doneness by inserting a toothpick into the center; if it comes out clean or with a few crumbs attached, your cake is ready. Always allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Can I add frosting to keto pumpkin spice cake with almond flour?
Absolutely! You can enhance your keto pumpkin spice cake by adding a low-carb cream cheese frosting or whipped coconut cream. Simply blend softened cream cheese with powdered erythritol and vanilla extract for a delightful topping that complements the spices perfectly. fresh peach shortcake dessert This addition not only adds flavor but also makes your dessert look more appealing for special occasions.
Conclusion for Keto pumpkin spice cake with almond flour :
In summary, the keto pumpkin spice cake is an excellent choice for those following a low-carb diet without sacrificing flavor. By incorporating simple ingredients like almond flour and spices, you create a moist and delicious treat ideal for any occasion. Storing options are easy, allowing you to enjoy this delightful dessert throughout the week. Remember that variations and toppings can further enhance this cake’s appeal while keeping it keto-friendly. Enjoy baking and indulging in this tasty delight!
Keto Pumpkin Spice Cake with Almond Flour
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
Description
Keto pumpkin spice cake with almond flour is the ultimate fall dessert that perfectly balances rich flavors and a moist texture. This low-carb delight combines the warm spices of cinnamon and nutmeg with the natural sweetness of pumpkin, making it an irresistible treat for cozy gatherings or a comforting self-indulgence. Enjoy a slice guilt-free as you savor the delightful aroma wafting through your kitchen, whether it’s paired with coffee or served at festive occasions.
Ingredients
- 2 cups almond flour
- 1 cup canned pumpkin puree
- 4 large eggs
- 3/4 cup granulated erythritol
- 1/2 cup coconut oil (melted)
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan.
- In a large bowl, whisk together almond flour, baking powder, erythritol, and pumpkin pie spice.
- In another bowl, mix eggs and pumpkin puree until smooth. Add melted coconut oil and combine well.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
