This special recipe for keto pumpkin earthquake cake is about to become your new favorite dessert.
If you’re following a keto diet, you know it can be tough to find sweets that fit your eating plan. Well, your search is over.
This cake is not only low in carbs, but it’s also packed with flavor and has a unique look that will impress your friends and family.
Now, you might be wondering how a cake can be keto-friendly. The secret is in the ingredients. Instead of regular flour, this recipe uses almond flour. And instead of sugar, it uses a sweetener called Swerve.
These swaps allow you to enjoy a real cake without all the carbs. Plus, the recipe includes ingredients like eggs and cream cheese, which are already keto-approved.
One of the best things about this cake is how easy it is to make. You don’t need to be a master chef to pull this off. The instructions are straightforward, and the ingredients are easy to find.
👍 Why You’ll Love This Recipe
Impressive Look: Despite being easy to make, this cake looks impressive. The cracked top and swirls of cream cheese give it a unique appearance that will make people think you spent hours in the kitchen.
Creamy Texture: The cream cheese topping adds a delightful creamy texture to the cake. As it bakes, it sinks into the cake, creating pockets of creamy goodness throughout.
Satisfying Sweetness: Even though this cake doesn’t use regular sugar, it still tastes plenty sweet. The sugar substitute used in the recipe (Swerve) does a great job of mimicking the sweetness of sugar without the carbs.
Easy to Make: Don’t let the fancy name fool you – this cake is actually pretty simple to make. You don’t need any special baking skills or equipment. If you can mix ingredients and use an oven, you can make this cake.
✨ Recipe Ingredients
Cake
- 1/3 cup Pumpkin Puree
- 3 Eggs (large)
- 2 cups Almond Flour (I recommend this one – amazon)
- 1/2 cup Swerve Confectioner
- 3 tablespoons Butter (malted)
- 2 teaspoons Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Pure Vanilla Extract
Topping
- 1/3 cup Pecans (chopped)
- 1 cup Swerve Confectioner
- 6 oz Cream Cheese (softened)
- 5 1/2 tablespoons Butter (softened)
- 1 teaspoon Pumpkin Pie Spice
- 1/3 cup Sugar Free White Baking Chips (I recommend these – amazon)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and greasing a baking dish (I used a 9×13 one).
Step 2
Add all the cake ingredients to a large mixing bowl. Blend them together until the mixture is smooth.
Step 3
Spread the mixture into the baking dish.
Step 4
Take another bowl and beat the butter, cream cheese, Swerve, and pumpkin pie spice until smooth. Then, spoon it over the top of the cake and, to finish, sprinkle the pecans and sugar free white chocolate chips.
Step 5
Bake for about 30 minutes until cooked through (you can insert a toothpick in the center and see if it comes out clean to know when it’s ready).
Step 6
Remove from the oven and let the cake cool for 10 minutes before slicing and serving. Enjoy!
💡Tips
1. Room Temperature Ingredients Matter
Make sure your eggs, cream cheese, and butter are at room temperature before you start. It really does make a difference! Room temperature ingredients mix together more easily and evenly.
If you use cold ingredients, you might end up with little lumps of butter or cream cheese in your batter, which can affect the texture of your cake.
2. Watch the Baking Time Carefully
Baking time can vary depending on your oven, so keep a close eye on your cake. Start checking it a few minutes before the recipe says it should be done.
If you insert a toothpick into the center, it should come out with a few moist crumbs, but not wet batter. Remember, the cake will continue to cook a bit as it cools, so it’s better to slightly underbake than overbake.
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FAQ
1. My cake seems dry. What went wrong?
You might have overbaked it – remember, it’s better to slightly underbake than overbake. Another possibility is that you used too much almond flour. Make sure you’re measuring it correctly – spoon it into the measuring cup and level it off, don’t pack it in.
2. Can I use coconut flour instead of almond flour?
It’s not recommended to substitute coconut flour for almond flour in this recipe. Coconut flour absorbs a lot more liquid than almond flour, so it would completely change the texture of the cake.
If you used the same amount of coconut flour, your cake would end up very dry and crumbly.
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