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. Â 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. Â 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. Â 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. Â Who’s with me? Â 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. Â Friends this Keto Pumpkin Spice Sheet Cake is the bomb. Â I’m not even kidding. Â 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. Â Because that’s what you do to a sheet cake – no need to put lipstick on this pig, it really doesn’t need it. Â (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. Â 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
- Category: Keto Desserts
- Method: Baking
Description
This Keto Pumpkin Spice Sheet Cake with Cream Cheese Frosting will get you through pumpkin season without blowing your low carb diet! Â 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
Nutrition
- Serving Size: 1/12th cake w/ frosting
- Calories: 397
- Fat: 37g
- Carbohydrates: 5g net
- Protein: 9g
Looking for more Keto Pumpkin Dessert Recipes? Â 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!
Jill says
For the dairy intolerant, I made this cake with avocado oil instead of butter (same volume) and it turned out moist and fluffy. I halved the cake because it was only for me and baked in a metal 8″ x 8″ square pan. I also did not using the cream cheese icing. It’s a good cake–tastes “real” and the focus is on the pumpkin instead of the pumpkin pie spice. (For the beer drinkers out there, it’s the difference between Southern Tier Pumking and Schlafly Pumpkin Ale.)
★★★★
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! ?
Katie says
Could I make this in a non-sheet pan, like a bundt pan?
Mary Lester says
Loved 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
Absolutely divine!
★★★★★
Loyce Clark says
First 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
That 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
i’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
It will be dense and wet – not like real cake.
Lili says
Absolutely 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
Really great! Thank you!
★★★★★
elizabeth says
FANTASTIC!!! 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
Yay! Best feedback ever! ?
Andrea says
Absolutely delicious!!!!! Better than I could imagine, and so easy to make!!!! Thanks for the great recipe!
★★★★★
Rhonda says
LOVE!!! 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
Thanks so much Rhonda! I’m thrilled that you enjoyed it as much as we did!
Bev says
Best 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
So 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!