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!
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!
Kelli says
How many cupcakes would this make
Lisa says
Could you use real pumpkin in this recipe?
Christal says
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.
Mellissa Sevigny says
Woohoo! When it passes the kid test I know it good! Thanks Christal!
Danielle M says
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!!!
Rachel says
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.
Sarah says
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
Alicia says
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.
Mellissa Sevigny says
Thanks Alicia!
Trish says
hubbie loved this. wish I could try, but i’m allergic to almonds :(
terri says
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!
Mellissa Sevigny says
I just finished the last of it in the freezer and it was still amazing! So glad you liked it too!!!
Inna says
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!
Mellissa Sevigny says
I froze it frosted and in big squares in a flat plastic container!