Name: Keto Pumpkin Spice Cake with Vanilla Cream Cheese Frosting Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/4 cups almond flour; 1/2 cup coconut flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons xanthan gum; 1 tablespoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1 1/2 cups granular erythritol or monk fruit sweetener; 1 1/2 sticks grass-fed butter, softened (plus extra for greasing); 4 large eggs; 1/2 cup coconut oil, melted; 1 15 oz can pumpkin puree; 1/4 cup almond milk; 1 teaspoon vanilla extract; 1 stick grass-fed butter, softened; 1 8 oz package cream cheese, softened; 1/2 teaspoon vanilla extract; 2 cups confectioner erythritol (or powdered by pulsing granular erythritol)

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If you are craving a dessert that truly captures the cozy spirit of fall while keeping things low-carb and delicious, look no further than this Keto Pumpkin Spice Cake with Vanilla Cream Cheese Frosting Recipe. Imagine three moist, fluffy layers of pumpkin-spiced cake, tender and packed with autumn flavors, all embraced by a smooth, luscious vanilla cream cheese frosting that’s just sweet enough without overpowering the warm spices. This dessert is not only grain-free and gluten-free but also perfect for anyone following a ketogenic lifestyle who refuses to give up on rich, indulgent cakes. Whether you’re celebrating a holiday or just want to treat yourself, this recipe will quickly become a beloved staple in your recipe collection.

Ingredients You’ll Need

A close-up of a white bowl filled with thick, light brown dough or batter that has a coarse texture. The dough is spread unevenly inside the bowl with swirls and rough areas, showing its dense and slightly crumbly nature. An ornate silver spoon is partially pressed into the dough, with some dough sticking to the spoon’s surface. The bowl is placed on a white marbled surface and has some dough smudges along its inner sides. photo taken with an iphone --ar 4:5 --v 7

These ingredients are beautifully simple yet each one plays an essential role in making this Keto Pumpkin Spice Cake with Vanilla Cream Cheese Frosting Recipe come to life. From the nutty richness of almond and coconut flours to the warm, comforting spices and creamy frosting, every component has its part in creating texture, flavor, and that irresistible autumn vibe.

Almond flour: Provides a moist, tender crumb and adds healthy fats perfect for keto.
Coconut flour: Adds structure and absorbs moisture, balancing the batter perfectly.
Baking powder and baking soda: Together, they ensure the cake rises beautifully and stays light.
Xanthan gum: Acts as a binding agent, essential for gluten-free baking.
Cinnamon and pumpkin pie spice: Bring the unmistakable warmth and festive flavor of fall.
Granular erythritol or monk fruit sweetener: Adds sweetness without the carbs or aftertaste.
Grass-fed butter: Infuses every bite with richness and helps keep the cake tender.
Eggs: Provide structure and moisture, helping the layers hold together perfectly.
Coconut oil: Adds moistness and a subtle tropical undertone.
Pumpkin puree: The star ingredient that gives the cake its beautiful color and moist texture.
Almond milk: Lightens the batter and enhances the nutty flavors.
Vanilla extract: Elevates the overall flavor with a sweet, aromatic note.
Cream cheese (for the frosting): The creamy base for the luscious vanilla frosting.
Confectioner erythritol: Perfect for a smooth, sweet frosting without sugar.

How to Make Keto Pumpkin Spice Cake with Vanilla Cream Cheese Frosting Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F. Grease three 8-inch cake pans generously with some melted butter, then dust the bottoms with coconut flour. This ensures your moist, delicate cakes release easily and keep their perfect shape after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, xanthan gum, cinnamon, pumpkin pie spice, salt, and your chosen sweetener. Mixing these thoroughly sets the foundation for your cake’s texture and flavor, with each spice bringing that unmistakable fall aroma.

Step 3: Cut in the Butter

Cut softened grass-fed butter into small cubes and beat it into the dry mixture with an electric mixer until it resembles coarse sand. This step is crucial because the butter will help create a tender and rich crumb, giving the cake a moist, velvety bite.

Step 4: Combine the Wet Ingredients

In another bowl, beat together eggs, melted coconut oil, pumpkin puree, almond milk, and vanilla extract. These ingredients add moisture, flavor, and binding properties that help your cake layers come together beautifully.

Step 5: Mix Wet and Dry Together

On low speed, incorporate half of the wet mixture into the dry ingredients, then increase speed to medium and beat for 60 to 90 seconds. Add the remaining wet ingredients in two batches, beating briefly after each addition. This method ensures the batter is well mixed without overworking it, keeping your cake tender.

Step 6: Bake the Cake Layers

Divide the batter evenly into your prepared pans and bake for 25 to 35 minutes until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 to 15 minutes before gently turning them out to cool completely. You want to avoid any crumbly edges, so patience here is key!

Step 7: Whip the Vanilla Cream Cheese Frosting

Beat together softened grass-fed butter, cream cheese, vanilla extract, and confectioner erythritol until smooth and fluffy. This frosting perfectly balances tangy cream cheese and sweet vanilla, making it the ultimate topping to complement the spiced pumpkin cake.

Step 8: Assemble the Cake

Place one cake layer on a flat surface or cake plate. Spread a generous layer of frosting on top. Repeat with the second layer and frosting, then cover the entire cake with the remaining frosting for a stunning, silky finish that invites indulgence.

How to Serve Keto Pumpkin Spice Cake with Vanilla Cream Cheese Frosting Recipe

The cake is shown on a white cake stand with a white marbled surface below. It has three visible layers of light brown cake separated by creamy white frosting that is spread smoothly but shows some cake edges through it. On top, there are fresh red cranberries scattered with green fuzzy leaves, dark dried star anise pods, and bright orange edible flowers for decoration. The overall look is natural and rustic with soft textures and a light color palette. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Make your cake even more inviting with simple garnishes such as a sprinkle of cinnamon, chopped toasted pecans, or a few fresh cranberries. These add texture, visual appeal, and extra bursts of autumn flavor, perfect for holiday celebrations or cozy gatherings.

Side Dishes

Pairing this Keto Pumpkin Spice Cake with a warm cup of spiced tea, cinnamon-infused coffee, or even a dollop of sugar-free whipped cream elevates the experience. On chillier days, a side of steamed low-carb steamed vegetables like green beans or a crisp green salad balances the richness.

Creative Ways to Present

Consider serving individual slices with a drizzle of sugar-free caramel sauce or a spoonful of keto-friendly vanilla ice cream. For extra wow factor, try layering cake cubes in clear parfait glasses with the frosting and chopped nuts to create pumpkin spice trifle-inspired mini desserts.

Make Ahead and Storage

Storing Leftovers

You can keep your leftover Keto Pumpkin Spice Cake with Vanilla Cream Cheese Frosting Recipe fresh in an airtight container in the refrigerator for up to five days. Keeping it chilled preserves the frosting’s creamy texture and the cake’s moistness perfectly.

Freezing

If you want to save some for later, wrap cake layers tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to two months. Frosting can be frozen separately to maintain its texture; just thaw and re-whip before using.

Reheating

For the best experience, allow frozen cake layers to thaw in the refrigerator overnight before assembling. You can enjoy the assembled cake chilled or bring slices to room temperature for about 30 minutes before serving to let the flavors shine.

FAQs

Is this Keto Pumpkin Spice Cake with Vanilla Cream Cheese Frosting Recipe truly low carb?

Absolutely! This cake is crafted with almond and coconut flours and sweetened with erythritol or monk fruit, making it low in net carbs while still moist and flavorful.

Can I use regular sugar instead of erythritol?

While regular sugar would work, it’s not keto-friendly. Using erythritol or monk fruit sweetener keeps the cake low-carb without compromising on sweetness.

How do I prevent the cake from crumbling?

Make sure to measure your flours correctly and include the xanthan gum, which helps bind the ingredients. Also, don’t overmix once the wet and dry ingredients are combined.

Can I make this cake dairy-free?

Yes! Substitute the grass-fed butter and cream cheese with coconut oil and a dairy-free cream cheese alternative. The texture and taste may vary slightly but it will still be delicious.

How long does the frosting keep in the fridge?

The vanilla cream cheese frosting stays fresh for up to five days when stored in an airtight container in the fridge. Whisk it lightly before using if it needs refreshing.

Final Thoughts

If you’re longing for a dessert that embraces the flavors of fall without the carb overload, this Keto Pumpkin Spice Cake with Vanilla Cream Cheese Frosting Recipe is exactly what you need. It’s comforting, festive, and surprisingly easy to make, promising a crowd-pleaser whether you’re hosting or just treating yourself. Don’t hesitate to dive in and enjoy the magic of pumpkin spice wrapped in velvety frosting—your taste buds will thank you!

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