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!
lauren r docherty says
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!
Carol Baker-Frett says
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.
Kati says
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!
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Mellissa Sevigny says
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!
Dee Gee says
Another delish recipe! Thanks so much for your steady supply of wonderful tasty creations!
Ellen K Stehouwer says
Where 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
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.
Mellissa Sevigny says
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.
Liz says
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. ?
Mellissa Sevigny says
Sounds like a good compromise Liz, glad you were able to make it work for you and thanks for sharing your results!!!
Becky says
Melissa – could this be made as cupcakes ? Just thinking that would make it easier to freeze and make more portable:)
Mellissa Sevigny says
Yes, I’ve done it both ways Becky and it freezes well too! The cupcakes I baked for 22 minutes at 350!
Kristi says
Mellissa, this cake is beautiful…no need for apologies here ! Can’t wait to try it!
Jen says
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?
Mellissa Sevigny says
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.
Jen says
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.
Chelsea @ Healthy Fabulous Life says
These look perfectly fluffy and that cream cheese frosting looks fabulous!