An easy Keto Pumpkin Spice Cake with cream cheese frosting for when you want low carb pumpkin cake but aren’t worried about making it fancy!
If you aren’t interested in the birth story of this keto pumpkin spice cake, feel free to jump to recipe and please don’t DM me. 😂
(Also be sure to watch the keto pumpkin cake recipe video below if you want to see the steps before you start!)
Sheet cakes were popular when I was growing up – especially if you were bringing dessert to a gathering. It’s a no muss, no fuss way to have cake and frosting, and you don’t have the anxiety of it breaking while getting out of the pan, or the frosting getting smushed on your way over.
You just slap that stuff on with a butter knife, cover it with foil (maybe some toothpicks to hold the foil up) and go.
It was awesome – and I knew this keto pumpkin sheet cake would be the low carb version we all needed…
But I haven’t made a sheet cake in years – mostly because there is so much pressure when blogging to make everything look pretty. In fact it’s gotten a little over the top with bloggers one-upping each other to see who can make the most extreme, or the most beautiful desserts.
It’s a lot of pressure guys!
While it’s true that we all love looking at those masterpieces on Pinterest, what we all really need at home is to get keto pumpkin cake and frosting into our face (or family, or friends faces) as quickly and easily as possible.
Who’s with me? I know you are.
So I put aside my own blogger tendencies to try and make this keto pumpkin cake gorgeous, and focused on flavor and texture instead.
Friends this Keto Pumpkin Spice Sheet Cake is the bomb.
I’m not even kidding. I’m not going to start raving about how it’s the BEST keto pumpkin cake out there because I think that’s an annoying trend that bloggers need to stop embracing, but I can tell you that it’s straight up amazing.
I posted this Keto Cream Cheese Frosting recipe the other day, and it’s so creamy and delicious that it perfectly complements the homey and comforting flavor of the pumpkin and spices in this low carb pumpkin cake.
I’m not going to lie, I started piping rosettes on this Keto Pumpkin Spice Sheet Cake to make it more interesting, but got halfway through and forced myself to spread it all out with a knife.
Because that’s what you do to a pumpkin sheet cake – no need to put lipstick on this pig, it really doesn’t need it. (Though if you made this as a layer cake and then piped rosettes it would be gorgeous.)
I did throw some chopped pecans on there (not just for looks, Ok?) because I love the texture, but you certainly don’t have to. Or if you don’t have pecans, walnuts would also work.
Whether you make it for home or to take to a gathering, this Keto Pumpkin Spice Sheet Cake will get you through pumpkin season without wrecking your low carb diet – and you won’t even miss all those other pumpkin desserts on the table.
Pinky promise.
Print
Keto Pumpkin Spice Sheet Cake – Low Carb
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This Keto Pumpkin Spice Sheet Cake with Cream Cheese Frosting will get you through pumpkin season without blowing your low carb diet! Gluten free and Atkins friendly.
Ingredients
For the Keto Pumpkin Spice Sheet Cake:
- 1 1/2 sticks (6 ounces) butter, melted
- 4 large eggs
- 2 teaspoons vanilla extract (no sugar added)
- 1 cup solid pack pumpkin puree
- 2 cups superfine blanched almond flour**
- 1/2 cup coconut flour**
- 2/3 cup granulated erythritol sweetener**
- 1/2 teaspoon xanthan gum**
- 1/8 teaspoon kosher salt
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
To frost the cake:
- 1 batch Keto Cream Cheese Frosting
- 2 tablespoons chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9 by 13 sheet pan with butter or coconut oil.
- Place the melted butter, eggs, vanilla extract, and pumpkin in a blender and blend until smooth.
- Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves in a large bowl and whisk together until blended.
- Pour the blended wet ingredients into the dry ingredients, using a rubber spatula to scrape it all out of the blender.
- Stir until the batter is mostly smooth.
- Transfer the batter to the sheet pan and spread out evenly.
- Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool for at least one hour before frosting.
- Spread the cream cheese frosting evenly over the cake and sprinkle with nuts if using.
- Cut and serve.
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Notes
**For more information on specific products I use and recommend for best results in my recipes check out the IBIH Pantry Page!
Nutrition info for 1/12th of the cake without frosting is: 264 calories, 23g fat, 4.5g net carbs, 7g protein
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Keto Desserts
- Method: Baking
Nutrition
- Serving Size: 1/12th cake w/ frosting
- Calories: 397
- Fat: 37g
- Carbohydrates: 5g net
- Protein: 9g
Looking for more Keto Pumpkin Dessert Recipes? Check out this great collection of the 125 Best Low Carb and Keto Pumpkin Recipes that I gathered from some of the best bloggers out there!
Shona says
I live in Australia and we don’t have canned pumpkin puree available as readily as in the US (seems like that is what you get in the US). Can you use cooked fresh pumpkin? If not, any suggestions on what could be used? Thanks
Mike says
Cooked fresh pureed works fine, I made it once using that. Puree it down til as smooth as possible
Elaine says
I prefer using fresh pumpkin purée for my pies. I’m sure you can use that for this cake recipe just make sure you drain the purée really well, because it won’t be as dry as the canned pumpkin. Maybe cut back a bit on the liquid, too, in this recipe.
Lori Olchowecki says
Absolutely excellent. No almond flour taste. Thank you so much for another wonderful recipe.
Barbara Keeler says
What size sheet pan are you using?
Mellissa Sevigny says
Thanks for sharing your dairy free hacks Jill!
Jennifer says
My husband is dairy intolerant. Would butter flavored coconut oil work in place of the butter?
Mellissa Sevigny says
I don’t see why not!
Mary Jane says
This was amazing… I didn’t have much cream cheese to make icing so got creative with Swerve powdered, pumpkin purée , Pumpkin spice, sugar free vanilla pudding mix and whipping cream. It seemed to absorb into the cake which made it super moist. I love pumpkin everything so this awesome recipe is going to be a regular in our dessert rotation. Hopefully I can recreate the modified pumpkin spice icing
Deb says
Home Run! This one is a winner. Not only is it yummy, it is so easy and so foolproof. So many low carb pastries require multiple steps and fussy techniquest to approximate the full carb original. Not this one. The only hard part making it was getting every drop of wet ingredient mixture our of my bullet style blender. Would dare anyone to tell it was low carb and not a traditional cake. Such a great texture..
We are a family of only two so I cut the recipe in half. Being a math geek, I calculated what pan size would have the same surface area as half of a sheet pan….answer was an 8 inch round cake pan, in case anyone else wants to do this. The baking time was exactly the same….turned out great.
I made this to honor a request for a pumpkin spice cake made by my adult son for his birthday. He loved it. The only change I might make in the future is to make a 3/4 recipe and still use the 8 inch cake pan to get a “birthday cake” height versus the more casual sheet pan height (baking time ajusted of course).
Grandma T says
This is a wonderful cake! I added walnuts and Lily’s chocolate chips to the batter but otherwise followed the exact recipe. It was a huge hit with my husband too!
Julia says
This was incredible. Do you think it would do as well in a bundt pan?
Mellissa Sevigny says
I don’t see why not!
Kara says
Have you tried it without the xanthan gum? I’m trying to avoid a trip to the store (and $12) for 1/2 tsp :) But I’ll do it if it will throw off the recipe without it!
Mellissa Sevigny says
It may be a tad more crumbly without it, but it will still turn out!
Christine says
My son is a T1D so I’m always looking for snacks that he can have anytime. This cake is awesome. I don’t frost it, I just cut into pieces and wrap them individually. I pop some into the fridge and the rest into the freezer. He thinks this stuff is like the real thing. Thanks so much!
Mellissa Sevigny says
What a great compliment Christine – I won’t tell him it’s good for him if you don’t! ?