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Slice of keto pumpkin cake with gooey butter topping on white plate with fork, showing moist texture and golden color

Keto Pumpkin Cake: The Ultimate Low-Carb Fall Dessert That Tastes Too Good to Be Healthy

This Keto Pumpkin Cake is a gooey butter cake infused with pumpkin spice flavor that’s completely low-carb and keto-friendly. With only 4.8 net carbs per serving, it delivers cozy fall flavors without the sugar, making it the ultimate guilt-free dessert.
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Prep Time 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 294
Ingredients Method Notes

Ingredients
  

  • 4 oz salted butter softened
  • 4 oz cream cheese softened
  • 1/2 cup pumpkin puree
  • 1/2 cup keto sweetener e.g. Joy Filled Eats Sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2.5 cups almond flour
  • 1/4 cup powdered sweetener
  • 1 tbsp baking powder
  • 1 tsp pumpkin spice blend
Topping:
  • 4 oz salted butter melted
  • 1/4 cup powdered sweetener
  • 1/4 tsp pumpkin spice
  • Optional Substitutions: Greek yogurt for cream cheese 3/4 cup coconut flour instead of almond flour, or butternut squash puree instead of pumpkin.

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking pan.
  2. Cream together softened butter, cream cheese, pumpkin puree, and sweetener until fluffy (3-4 minutes).
  3. Add eggs one at a time, then mix in vanilla extract.
  4. In a separate bowl, whisk almond flour, powdered sweetener, baking powder, and pumpkin spice. Add to wet mixture and stir until just combined.
  5. Spread batter into prepared pan.
  6. Drizzle melted butter over batter, sprinkle with powdered sweetener and pumpkin spice.
  7. Bake 30-32 minutes until top is golden but center still slightly jiggly.
  8. Cool 5 minutes before slicing and serving.

Notes

Do not overbake – the cake should remain slightly gooey in the center. Always use room temperature butter and cream cheese for best texture. Adjust sweetener amounts carefully if substituting.