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
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Keto Desserts
- Method: Baking
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? 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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Could I make this in a non-sheet pan, like a bundt pan?
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!!!
Absolutely divine!
★★★★★
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!
★★★★★
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!
i’m late to this party, but can someone tell me if this turned out w/ regular old almond flour and not SUPAHFINE??
It will be dense and wet – not like real cake.
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.
★★★★★
Really great! Thank you!
★★★★★
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!!!
★★★★★
Yay! Best feedback ever! 🙌
Absolutely delicious!!!!! Better than I could imagine, and so easy to make!!!! Thanks for the great recipe!
★★★★★
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!
★★★★★
Thanks so much Rhonda! I’m thrilled that you enjoyed it as much as we did!
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!
★★★★★
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!
How many cupcakes would this make
Could you use real pumpkin in this recipe?
SHUT 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.
★★★★★
Woohoo! When it passes the kid test I know it good! Thanks Christal!
Maybe 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.
★★
What 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!
So 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!!!
★★★★★
Really 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.
★★★★★
Can 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
This 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.
Thanks Alicia!
hubbie loved this. wish I could try, but i’m allergic to almonds :(
★★★★★
I 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!
I just finished the last of it in the freezer and it was still amazing! So glad you liked it too!!!
Hi! 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!
I froze it frosted and in big squares in a flat plastic container!
I 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!
Made this for non keto friends at an all girls get together and got many compliments . So moist! Will be a go to for sure.
OMG! 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
★★★★★
That 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!
Another delish recipe! Thanks so much for your steady supply of wonderful tasty creations!
Where do I start? Moist, tender, full of deliciousness! Thank you Melissa for the best LC cake I’ve made yet! You rocked it.
Melissa, 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.
★★★★★
Lowering 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.
I 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. 👍
Sounds like a good compromise Liz, glad you were able to make it work for you and thanks for sharing your results!!!
Melissa – could this be made as cupcakes ? Just thinking that would make it easier to freeze and make more portable:)
Yes, I’ve done it both ways Becky and it freezes well too! The cupcakes I baked for 22 minutes at 350!
Mellissa, this cake is beautiful…no need for apologies here ! Can’t wait to try it!
This 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?
Erythritol 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.
Thank 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.
These look perfectly fluffy and that cream cheese frosting looks fabulous!