Craving a dessert that satisfies your sweet tooth without the carb overload? Look no further than this Low Carb Easy Pumpkin Cake with Cream Cheese Frosting! Perfectly moist and bursting with the warm, comforting flavors of pumpkin spice, this cake is not just a treat for the taste buds but also a guilt-free indulgence. With just 45 minutes from prep to plate, you'll be serving up a slice of autumn bliss in no time. Get ready to impress your family and friends with this delectable low-carb delight that they won't believe is healthy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Low Carb
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 cup erythritol or preferred sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 8 oz cream cheese
- 1/4 cup butter
- 1/2 cup powdered erythritol
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the pumpkin puree, almond flour, erythritol (or your preferred sweetener), eggs, vanilla extract, baking powder, and pumpkin spice. Use a hand mixer or whisk to blend the ingredients until the mixture is smooth and well combined.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as baking times may vary based on your oven.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth.
- Gradually add the powdered erythritol to the cream cheese mixture, continuing to beat until well combined and fluffy. If desired, you can add a splash of vanilla extract for extra flavor.
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake using a spatula. You can also frost the sides if you prefer.
- Slice the cake into 8 servings and enjoy your delicious low carb easy pumpkin cake with cream cheese frosting!
Tips
- Choose the Right Sweetener: Erythritol is a fantastic low-carb sweetener, but feel free to use your favorite alternative. Just be sure to adjust the quantity based on sweetness levels.
- Don’t Skip the Tapping: Tapping the cake pan gently on the counter before baking helps eliminate air bubbles, ensuring a smooth and even cake.
- Check for Doneness: Ovens can vary, so keep an eye on your cake during the last few minutes of baking. A toothpick should come out clean when it’s ready.
- Cool Completely: Allow your cake to cool completely before frosting to prevent the cream cheese frosting from melting and sliding off.
- Add a Personal Touch: Feel free to customize your frosting by adding a splash of vanilla extract or even a sprinkle of cinnamon for an extra flavor boost!
- Storage: Store any leftovers in the refrigerator. This cake tastes even better the next day as the flavors continue to meld!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 8g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
