Keto Pumpkin Spice Cake

Yield: 12 slices

Keto Pumpkin Spice Cake

This is the perfect autumnal cake. Wow is it good!


For the Cake
  • 2 1/4 cups almond flour
  • 1/2 cup coconut flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons xanthan gum
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/2 cups monk fruit sweetener
  • 1 1/2 sticks softened butter
  • 4 large eggs
  • 1/2 cup coconut oil (melt if not in liquid state)
  • 1 (15oz) can pumpkin puree
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
For the Frosting
  • 1 stick softened butter
  • 1 (8oz) package softened cream cheese
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioner erythritol (if you don’t have confectioners, pulse granular erythritol in food processor until it gets powdery)


For the Cake
  1. Heat oven to 350. Butter and dust three 8” cake pans with coconut flour.
  2. Mix almond flour, coconut flour, baking powder baking soda, xanthan gum, cinnamon, pumpkin pie spice, salt, and sweetener in large bowl. Cut butter into small squares and beat it in to the dry ingredients with an electric mixer. You should end up with what looks like coarse sand.
  3. In separate bowl, beat eggs, oil, pumpkin, milk, and extract.
  4. On low speed, beat in half of wet mixture into dry. Up the speed to medium and beat for 1 1/2 minutes. Add the rest of the wet ingredients in two batches, beating for 20 seconds after each addition.
  5. Bake for 25-35 minutes. Let the cakes cool in the pans for 10-15 minutes before turning them out.
For the Frosting
  1. Beat all ingredients together with electric mixer for a few minutes.


1. Butter and dust your cake pans well. We want the cake to fall out of the pan nicely.
2. Try to your layers as nicely stacked on one another as possible. It is pretty much impossible to shift the layers once they are on.  
3. It helps to use an off-set spatula to spread the icing on the top, and it helps to use a flat spreader to spread along the sides. 
4. You want to make sure your cake is cooled down before you spread the icing. If you spread the icing on while it is still warm, you may get bits of cake falling off and dirtying up your icing.
5. Put four small parchment rectangles down on your cake stand and then put your first cake layer on top. This makes your cake and stand look nice and clean when you are done icing. Just pull the parchment away when you are done!

5.6 grams net carbs per slice
Created using The Recipes Generator