An easy Keto Pumpkin Spice Sheet Cake for when you want low carb pumpkin spice cake but aren’t worried about making it fancy!
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 and go.
It was awesome.
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.
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 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 it 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 sheet 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 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 make it party ready fo sho.)
I did throw some chopped pecans on there – not just for looks, but also because I love the texture, but you certainly don’t have to. Or if you don’t have pecans, walnuts would also work.
KETO PUMPKIN SPICE SHEETCAKE RECIPE VIDEO 👇🏼
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.
Keto Pumpkin Spice Sheet Cake – Low Carb
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
Print Recipe
Pin RecipeDescription
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
- 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!
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Katie says
December 23, 2018 at 8:19 pmCould I make this in a non-sheet pan, like a bundt pan?
Mary Lester says
December 16, 2018 at 3:40 pmLoved this recipe it was delicious! How do I make the cake a tad bit sweeter? Add more granular or substitute powdered swerve? Thanks! And by the way I love your cookbook!!!
Linda says
November 25, 2018 at 12:04 amAbsolutely divine!
★★★★★
Loyce Clark says
November 20, 2018 at 4:08 pmFirst let me say that I do love your recipes! While making this one, I ran out of almond flour. I substituted 1/2 cup pecan flour to make up for the missing almond flour. OMG! I served it for my family a 2 non Keto folks. Everyone LOVED it. My only regret is that there were no leftovers!
★★★★★
Mellissa Sevigny says
November 21, 2018 at 9:44 amThat sounds amazing – the pecan flour’s subtle sweetness must have worked so nicely with the maple flavoring too! Glad it was a hit and can’t wait to try it with some added pecan flour myself!
Nicole says
November 20, 2018 at 8:41 ami’m late to this party, but can someone tell me if this turned out w/ regular old almond flour and not SUPAHFINE??
Mellissa Sevigny says
November 20, 2018 at 9:43 amIt will be dense and wet – not like real cake.
Lili says
November 5, 2018 at 10:57 amAbsolutely delicious! I baked this over the weekend and had family over who are not keto and they loved it! a bad side effect is that I didn’t have any leftovers but I will definitely make this again.
If anyone is wondering, I had to leave out the xantham gum because I didn’t had any at home and it turned out great.
★★★★★
Stacy says
October 29, 2018 at 3:15 pmReally great! Thank you!
★★★★★
elizabeth says
October 29, 2018 at 9:01 amFANTASTIC!!! Not like some cakes that you’re kinda like “Ehhhh, it will satisfy my sweet tooth”. This is 100% perfect. It tastes like REAL cake and icing. I liked it even better after it sat overnight in the refridgerator. THANK YOU!!!
★★★★★
Mellissa Sevigny says
October 29, 2018 at 9:16 amYay! Best feedback ever! 🙌
Andrea says
October 28, 2018 at 8:19 pmAbsolutely delicious!!!!! Better than I could imagine, and so easy to make!!!! Thanks for the great recipe!
★★★★★
Rhonda says
October 25, 2018 at 9:17 amLOVE!!! This will be my go-to cake for all occasions, especially the holidays. Can tell no difference from the “real” thing, except this is better!
★★★★★
Mellissa Sevigny says
October 25, 2018 at 9:20 amThanks so much Rhonda! I’m thrilled that you enjoyed it as much as we did!
Bev says
October 24, 2018 at 10:38 pmBest keto cake ever! I’ve made it twice this month! I did double the spices because- why not? The texture is perfect and the frosting is simple but amazing! I did use a little heavy cream to thin the frosting slightly. Thank you for the great fall treat!
★★★★★
Mellissa Sevigny says
October 25, 2018 at 9:22 amSo happy it’s a hit Bev! I haven’t made it again yet this year but your comments made me want to go straight to the kitchen and make it ASAP!
Kelli says
October 23, 2018 at 5:47 amHow many cupcakes would this make
Lisa says
October 21, 2018 at 12:46 pmCould you use real pumpkin in this recipe?
Christal says
October 19, 2018 at 10:48 pmSHUT THE FRONT DOOR!!!!!! This is the absolute BEST Keto dessert I have made that has EVER been just as good as the real deal stuff. My kiddo even loves it. BEST BEST BEST ever.
★★★★★
Mellissa Sevigny says
October 25, 2018 at 9:56 amWoohoo! When it passes the kid test I know it good! Thanks Christal!
Audra says
September 14, 2018 at 1:50 amMaybe didn’t make it right but I followed the directions. The cake is very dense and not cake like at all. I don’t really taste pumpkin but more of the almond flour. In my opinion, some shredded carrots would make this taste more like carrot cake. The cream cheese frosting was good and would have been better if I had used the powdered sweetener instead of granular. Overall, this is an ok dessert and I will eat it again but I probably won’t make it once it is gone.
★★
Mellissa Sevigny says
September 14, 2018 at 10:33 amWhat you’re describing doesn’t sound like the cake the rest of us have experienced, so I’m guessing there was an error in execution or a problem with ingredients (did you use superfine blanched almond flour?) somewhere. I’m bummed that you didn’t get to taste this cake recipe at its best!
Danielle M says
May 30, 2018 at 4:41 pmSo easy and delicious. I am not Keto, but Paleo so subbed out the cream cheese for the Kite Hill almond cream cheese. There’s no difference. I also used coconut palm (and a little more of it) in the cake and monk fruit in the icing to keep it light in color. Amazing and so quick to make also. A hit!!!
★★★★★
Rachel says
May 28, 2018 at 9:29 amReally good. I ran out of baking powder so I used baking soda/cream of tartar which worked just fine. I did add a little lemon juice to help give enough acid for the soda to work.
★★★★★
Sarah says
March 25, 2018 at 11:21 pmCan I sub flax meal or something else for the xanthum gum? I’ve read flax, psyllium husks, or chia seeds could sub for xanthum? This sounds like a wonderful recipe but was hoping to use something other than xanthum gum to avoid possible GI distress
Alicia says
March 16, 2018 at 7:27 pmThis cake is way too bomb for me to not comment. It was so moist. The other posters weren’t kidding. I’m a cheesecake fiend..but baybee this recipe trumps your cheese cake.
Mellissa Sevigny says
March 16, 2018 at 8:12 pmThanks Alicia!
Trish says
February 3, 2018 at 5:53 pmhubbie loved this. wish I could try, but i’m allergic to almonds :(
★★★★★
terri says
January 1, 2018 at 4:26 pmI was craving cake and creamy frosting, and this recipe was amazing! Soft, moist, and decadent. The frosting was just gorgeous, too! I’ve missed cake so much, thank you!
Mellissa Sevigny says
January 2, 2018 at 5:39 amI just finished the last of it in the freezer and it was still amazing! So glad you liked it too!!!
Inna says
January 23, 2018 at 10:37 pmHi! When you freeze do you freeze it with the frosting applied? Or without? And also do you freeze uncovered and then pack in ziplocks? (Kind of new to freezing food) thank you!
Mellissa Sevigny says
January 24, 2018 at 5:14 pmI froze it frosted and in big squares in a flat plastic container!
lauren r docherty says
December 23, 2017 at 1:30 pmI was just wondering if the batter is supposed to be extremely thick? I tripe checked my steps and I didn’t miss anything but it cake out really thick. It’s in the oven now, I added more pumpkin..If it doesn’t turn out I’m going to try again but was wondering what I may have done wrong. Would old flout cause that? I love your blog and all your recipes. Thank you for all you do for us!
Carol Baker-Frett says
December 8, 2017 at 8:10 pmMade this for non keto friends at an all girls get together and got many compliments . So moist! Will be a go to for sure.
Kati says
November 28, 2017 at 7:56 pmOMG! I made this for Thanksgiving! My mother (who hates keto/low carb food most of the time) ate 3 pieces before she noticed I was eating it (I’m celiac and keto, so if I”m eating it, it’s not “normal”) When I told her there was no sugar, grain or many carbs she spent 30 minutes trying to explain how it couldn’t possibly be. It was fantastic! I love it! Will become a staple in this house when we have family get togethers!
k
★★★★★
Mellissa Sevigny says
November 29, 2017 at 8:01 amThat is awesome Kati! Anytime one of my recipes can get by a “hater” I consider it a huge win ha ha! Thanks for letting me know and glad everyone enjoyed it!
Dee Gee says
November 25, 2017 at 9:39 amAnother delish recipe! Thanks so much for your steady supply of wonderful tasty creations!
Ellen K Stehouwer says
November 19, 2017 at 6:14 pmWhere do I start? Moist, tender, full of deliciousness! Thank you Melissa for the best LC cake I’ve made yet! You rocked it.
Liz says
November 19, 2017 at 7:35 amMelissa, thank you so much for your recipes, they are so helpful!
All respect due to you but I’d like to lower the fat in the recipes as I count calories. Please tell me how I would replace some of the butter with more pumpkin? Thank you so much advice on how I might do this.
★★★★★
Mellissa Sevigny says
November 19, 2017 at 8:36 amLowering the fat and increasing the carbs in this cake is contrary to the keto diet, and the possible decrease in calories would be counter productive in that case. If that is still your aim, I’m afraid I can’t make a recommendation without testing it first, which I don’t have time to do. So I suggest that you either experiment on your own or search for a pumpkin sheet cake online that is low fat and low calorie – there must be tons of them out there at this time of year.
Liz says
November 19, 2017 at 8:49 pmI use 1 stick butter and replaced half stick with 1/4 cup of pumpkin purée. Dropped calories by 400 and upped net carbs by 4 for entire recipe. Made into cupcakes. They were very moist. I’ll make this several times this season. 👍
Mellissa Sevigny says
November 20, 2017 at 6:15 amSounds like a good compromise Liz, glad you were able to make it work for you and thanks for sharing your results!!!
Becky says
November 16, 2017 at 4:02 amMelissa – could this be made as cupcakes ? Just thinking that would make it easier to freeze and make more portable:)
Mellissa Sevigny says
November 16, 2017 at 8:14 amYes, I’ve done it both ways Becky and it freezes well too! The cupcakes I baked for 22 minutes at 350!
Kristi says
November 15, 2017 at 9:48 pmMellissa, this cake is beautiful…no need for apologies here ! Can’t wait to try it!
Jen says
November 15, 2017 at 6:59 pmThis is the first dessert I’ve made since on a keto diet. I am concerned about the number of carbs given that, with frosting, it uses 1 1/3 C of Swerve. That’s 64 tsp which comes out to 256 carbs. Divide that by 12 (1/12 of cake) and that’s 21 carbs per piece of cake, from the Swerve. Am I figuring this wrong?
Mellissa Sevigny says
November 15, 2017 at 7:03 pmErythritol carbs have no impact on blood sugar and can be counted as zero by diabetics and those on a keto diet – that’s why I don’t include them in the nutrition info.
Jen says
December 17, 2017 at 10:56 amThank you for your response and your wonderful blog. It has been one of the most helpful and has great recipes, and I have sifted through quite a few! Thanks for all the hard work.
Chelsea @ Healthy Fabulous Life says
November 15, 2017 at 9:53 amThese look perfectly fluffy and that cream cheese frosting looks fabulous!