Pumpkin Cake Recipe: Low-Carb, Keto, and Gluten-Free

It’s that time of year…autumn colors blanket the earth, shorter days accompany cooler temps, and I am craving hearty foods and warming spices.  I’m thankful for the squash and apples in my storehouse, and I’m sooo happy for yummy recipes that allow me to incorporate them into my low-carb lifestyle.  🙂

November is just around the corner.  Do you have recipes ready for your Thanksgiving feast?  Top this pumpkin cake with a keto cream cheese frosting and you have a delicious dessert.  If you’re like me, top it with spiced coconut butter and chase it down with hot tea and you have breakfast!

Good recipes and variety are essential to staying motivated and on track with a healthy diet and lifestyle.  You can download the PDF: Pumpkin Cake

Ingredients:

1 cup coconut flour

1 cup Swerve OR powdered erythritol plus 1/8 tsp. stevia extract

1 tsp. pumpkin spice

1/2 tsp. himalayan salt

2 tsp. baking soda

1 tsp. apple cider vinegar OR 1 tsp. cream of tartar

1/2 cup melted coconut oil

8 eggs, beaten and room temperature

1 tsp. vanilla extract

2 cups canned or fresh pureed pumpkin

Directions:

Thoroughly whisk together dry ingredients in a medium sized mixing bowl (coconut flour, dry sweetener, spice, salt and soda).  Add in the oil, eggs, vanilla and pumpkin.  Stir until well combined.  Allow to rest 5 minutes and preheat oven to 350 degrees.

I place my 9*13 pan in the oven while it preheats.  Remove and lightly grease.  Pour batter into pan and smooth.  Bake 35-40 minutes, until lightly browned and firm in the center.

pumpkin cake with address

Macros:  I typically cut my cake size depending on my target macros, how many people I’m serving, or what I’m eating it with.  If I’m having it for breakfast with coconut butter, and egg and tea with collagen powder, I’ll cut it into 9 pieces.  If I’m serving it as dessert with frosting for the family, I’ll cut it into 16 pieces.

I enter all my recipes into cronometer.com to find out how my macros break down.  I do not count erythritol because it is not assimilated and it does not affect my own blood sugars.

Macros are for the cake, no toppings.

16 servings: 131.3 calories; Fat- 9.5 grams; Protein- 4.5 grams; Total Carbs- 6.9 grams, Fiber- 3.4, Net Carbs-3.5

12 servings: 175.1 calories; Fat-12.7, Protein- 6.1 g; Total Carbs- 9.2 g; Fiber- 4.5 g; Net Carbs- 4.7 g

9 servings: 233.5 calories; Fat- 16.9 g; Protein- 8.1 g; Total Carbs- 12.3 g; Fiber- 6; Total Carbs- 6.3

This recipe is copyrighted, 2018.  Please do not re-blog without permission.  However, I do encourage you to tweak it to suit your preferences… more spice, less sweetener, different topping.  Let me know how it turns out, and above all, Enjoy!!

 

 

 

5 thoughts on “Pumpkin Cake Recipe: Low-Carb, Keto, and Gluten-Free

    1. Linda

      It’s not super sweet, so it could probably be used the same way. You can tweak the sweetener to suit your tastes. You could add in nuts too, if you like.
      Because of the high moisture content from being all coconut flour, recipes like this tend to bake out easiest in a cake pan rather than a thick loaf. If I were to try a loaf I would do two small bread pans. I’ll try it sometime, and I’ll update baking info to let you know how it goes! 🙂

      Liked by 1 person

      1. Becoming His Tapestry

        Thanks 🙏🏽 Linda. I love pumpkin bread, but I’ve never made it before. I will try your recipe and I sadly admit I’ve never heard about coconut flour. Which I will attempt to find in my grocery store

        Like

    1. Linda

      I’m sure muffins would work well too. I don’t usually bother because a large family pretty much eats the whole pan the first time the pan is brought out. 😉 I love fall foods as well. Fall is my favorite time of year! Have a good week!

      Liked by 1 person

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