Description
Keto Pumpkin Cake is a delightful, low-carb dessert that brings the flavors of fall to your table, perfect for anyone on a ketogenic diet.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 cup canned pumpkin puree
- 3 large eggs
- ½ cup erythritol or your preferred keto sweetener
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- This cake is gluten-free and sugar-free, making it a great choice for those on a keto diet.
- Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Keto, Pumpkin Cake, Low Carb, Healthy Dessert, Fall Recipes, Sugar Free, Gluten Free, Baking, Keto Recipes, Dessert