Today I will show you how to make the best keto pumpkin butter cake. If you’re looking for a dessert that fits your keto lifestyle but still tastes amazing, you’ve come to the right place.

Keto Pumpkin Butter Cake

One of the great things about this recipe is that it uses common keto-friendly ingredients. You’ll need almond flour, erythritol, and cream cheese – items that you probably already have in your kitchen.

The process of making this cake is really simple. You’ll start by making a simple almond flour crust, then top it with a creamy pumpkin filling. The result is a two-layer dessert that’s sure to impress.

What sets this cake apart is its texture. The filling has a wonderfully soft, almost custard-like consistency. It’s the kind of dessert that feels indulgent, even though it fits within keto guidelines. You’ll find yourself coming back to this recipe again and again.

👍 Why You’ll Love This Recipe

Perfect Fall Flavor: It’s like having a slice of fall on your plate, making it a great dessert for cooler months or holiday gatherings. You’ll get all the cozy feelings of traditional pumpkin desserts without the carbs.

Protein Boost: With ingredients like eggs and cream cheese, this cake provides a bit of protein along with its sweet taste.

Crowd-Pleaser: Even non-keto eaters will love this cake. Its rich flavor and creamy texture make it a hit with everyone.

Nutrient-Rich Ingredients: This recipe includes nutrient-dense ingredients like almond flour and pumpkin. Almond flour is high in vitamin E and healthy fats, while pumpkin is packed with vitamins A and C. You’re not just eating dessert, you’re nourishing your body too!

✨ Recipe Ingredients

Cake

2 cups Almond Flour (I recommend this one – amazon)
1/2 cup Butter (melted)
1 Egg (large)
1/2 cup Granulated Eryrhritol (I recommend this sweetener – amazon)
1 1/2 teaspoons Baking Powder
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Salt

Filling

1 cup Pumpkin Puree
8 oz Cream Cheese (softened)
2 Eggs (large)
2/3 cup Powdered Erythritol (I recommend this one – amazon)
1/2 cup Butter (softened)
1/4 cup Swerve Brown (amazon)
1/2 teaspoon Pure Vanilla Extract
1 teaspoon Pumpkin Pie Spice

👨‍🍳 How To Make

Follow this easy recipe:

Step 1

Start by preheating the oven to 325°F and greasing a baking dish (I used a 9×12″ one) with butter.

Step 2

We will first make the cake. Take a large bowl, and add the almond flour, baking powder, salt, and granulated sweetener. Mix, then add the egg, melted butter, and vanilla. Stir really well to combine.

Step 3

Transfer this mixture to the baking dish and press it into the bottom and the sides.

Step 4

Now let’s make the pumpkin filling. Using an electric mixer, in a large bowl beat the softened butter and cream cheese until very smooth.

Step 5

Then, beat in the powdered sweetener and brown sweetener until well combined. Let it rest for a minute, and then beat in the eggs, pumpkin, vanilla, and pumpkin spice. Continue until smooth.

Step 6

Now you can pour the filling over the crust and bake for 55-60 minutes. The center will stay a bit jiggly while the sides will set 1 or 2 inches from the edges of the pan.

Step 7

Remove from the oven and let it cool for 30 minutes. Then, cut and serve. Enjoy!

💡Tips

1. Room Temperature Ingredients

For the best texture, make sure your cream cheese and butter are at room temperature before you start mixing. Cold ingredients won’t blend as smoothly and can leave lumps in your filling. Take them out of the fridge at least an hour before you plan to start baking.

If you forget, you can cut the cream cheese and butter into small cubes to help them warm up faster.

2. Mix the Filling Thoroughly

When you’re making the pumpkin filling, take your time mixing it. You want it to be completely smooth with no lumps of cream cheese. Use an electric mixer if you have one – it makes the job much easier.

Start by beating the cream cheese and butter together until they’re really creamy, then gradually add the other ingredients. If you see any lumps, keep mixing until they disappear.

3. Cool Completely Before Cutting

It’s tempting to dig in right away, but let the cake cool completely before you cut into it. This cooling time is important for the filling to set properly. If you cut it too soon, it might be too gooey and messy.

Let it cool on the counter for about an hour, then refrigerate for at least another hour before serving.

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FAQ

1. Can I use coconut flour instead of almond flour?

No, you can’t simply swap coconut flour for almond flour in this recipe. Coconut flour absorbs a lot more liquid than almond flour, so it would make the crust too dry. If you want to use coconut flour, you’d need to completely change the recipe.

2. Why is my cake too gooey?

If your cake is too gooey, it might be undercooked. Remember, the center should still be a bit jiggly when you take it out of the oven, but not liquid. If it’s really runny, it needs more time in the oven.

Another reason could be too much liquid in your ingredients. Make sure you’re using thick canned pumpkin puree, not pumpkin pie filling.

3. Why did my crust turn out too hard?

If your crust is too hard, you might have packed the almond flour too tightly when measuring, leading to too much flour in the crust. When measuring almond flour, spoon it into the measuring cup and level it off, don’t pack it down.