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Keto Pumpkin Spice Cake Recipe

Keto Pumpkin Spice Cake is very easy to make. It is a perfect recipe for keto and non-keto lovers, gatherings, and a sweet treat to enjoy this season.

Cake Ingredients:


  • 6 tablespoon butter (softened room temp)
  • 1/2 Cup of Swerve
  • 1 egg
  • 3/4 Cup of Pumpkin (about 8 oz.)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Mapleine (Maple flavor extract, optional)


  • 2 Cups Almond Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Allspice (yes, I’m aware it’s redundant, for some reason I only have whole cloves.)

Frosting + Topping:

  • 3/4 Cup Ricotta Cheese
  • 2 tablespoon Cream Cheese
  • 4-6 tablespoon Swerve Confectioners or Powdered Erythritol (to taste)
  • 1/2 tablespoon Xanthan Gum
  • 1/4 Cup Pecans (Chopped)


  1. Preheat your oven to 350° F. Butter or parchment paper a cake pan too! I use a 9 inch round.
  2. Let eggs and butter come to room temperature.
  3. In a separate bowl, whisk together your dry ingredients until combined and not lumpy.
  4. Add butter and sugar to a stand or hand mixer bowl (not with your dry!), beat until creamed.
  5. Add egg to wet mix, mix until combined.
  6. Add pumpkin and extracts to wet mix, mix until combined.
  7. While mixing, slowly add in your dry mix until combined. Batter will be thicker than usual cake mix, not quite a liquid.
  8. Place into pre-prepped cake pan and put in the oven for 20-25 minutes! Timing may vary, top will be golden brown and edges will pull away from pan.

For the frosting:

  1. In a food processor, add in cream cheese, powdered sugar and ricotta cheese. I add in the powdered sugar in stages and taste, but I like mine a little less sweet than most frostings. Mix until smooth.
  2. Add in the Xanthan gum, pulse until thickened to frosting consistency.
  3. When cake is cooled, frost and top with chopped pecans!

Nutritional Information:

1 slice

  • Fat: 37g
  • Carbohydrates: 5g net
  • Protein: 9g


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