| Keto Iced Pumpkin Cake | Happy Weekend, friends! We’re on a repair bender here at our place–I’m sure you can relate– it’s that thing where everything in your house breaks–at the SAME TIME! Thank God for warranties, or else we’d be in a heap of trouble. Anyway, we were determined not to let it interfere with the posting of this new recipe because it’s too darn delicious to miss!
So this deliciously messy, homestyle square sheet cake is absolutely SCRUMPTIOUS. It is fluffy, rich with pumpkin flavor and spice–and it could not be easier to make. I’m crazy about this Wilton baking pan we used, too–it’s lovely to look at and releases the cake so easily–although I still recommend placing parchment paper on the bottom of the pan for grain-free/keto recipes. Any 9×9 or 8×8 pan will do of course and I think a 9 inch layer cake pan could do the trick as well!
Another great thing about this cake is that it can be made quickly-and sheet cakes are such a breeze to frost. I love layers cakes as much as the next girl, but let’s be honest, they require some serious patience and copious amounts of frosting. But if you are looking for a delicious low-carb layer cake, I definitely recommend our Red Velvet version.
We hope you LOVE the recipe, Happy Baking!
Low-Carb Iced Pumpkin Cake
- Prep Time: 20min
- Cook Time: 38 min
- Total Time: about an hour
- Yield: 9-12 slices 1x
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4.4 net carbs per serving (Swerve has 0 net carbs)
Ingredients
For The Cake
- 1/2 cup unsweetened canned pumpkin
- 2 eggs
- 1/2 cup + 2 tbsp half and half (or full fat coconut milk for dairy-free/keto)
- 3 tablespoons olive oil
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2/3 cup
- 2.5 teaspoons pumpkin pie spice
- 2 teaspoons baking powder (Hain brand is grain-free)
- 1/2 teaspoon baking soda
Buttercream Frosting (or try our keto cream cheese frosting from our Red Velvet Cake Recipe)
- 1 stick softened butter (or Earth Balance for dairy-free)
- 2.5 tablespoons half and half (or coconut milk for dairy-free/keto)
- 1 teaspoon vanilla extract
- 1 cup
- 1/8th teaspoon salt
***You will need parchment paper and foil for this recipe.
Instructions
- Preheat oven to 350 degrees
- Go ahead and line your pan with parchment paper. We used a Wilton 9×9 Textura Pan, but you can use any 9×9 or 8×8 dish you like.
- Start with your wet ingredients first–In a large bowl, add pumpkin, eggs, half and half, olive oil, apple cider vinegar and vanilla extract. Whisk together until smooth. (Don’t over-blend).
- Sift Swerve, pumpkin pie spice, baking powder, and baking soda over top and whisk until smooth.
- Finally, sift your almond flour into the batter-be patient, it takes just a few minutes. Using a large spoon to push it back and forth over the sieve can speed it up. When you’re down to the last bit, you can just add that in unsifted.
- Mix the almond flour into the batter until nice and smooth. Use batter immediately.
- Pour batter into your parchment lined square pan and smooth the surface with a wet rubber spatula. (Batter will reach just about 1/4 to 1/3 height of the pan, it will rise a bit during the bake). Place pan into preheated oven. Bake at 350 degrees for 38-40 minutes total. At the 20 minute mark, gently turn your pan 180 degrees and cover tightly with foil. (This will steam the cake, cooking it through while leaving it deliciously moist).
- The cake will be just a bit soft to the touch and nice and golden with a hint of orange. Remove it from the oven and let it cool completely-it will firm up during the cooling process. If you’re in a rush, you can move the pan to the freezer after it’s had a chance to cool on the counter for 5 minutes–it will only need about 25 minutes more in the freezer.
- While you’re waiting for your cake to cool, go ahead and start on your frosting. (Double the frosting recipe if you’re like me and love some extra to decorate with or an extra thick layer).
- Place softened butter, half + half and vanilla extract in a large bowl. Sift Swerve and salt over top. Blend with hand mixer on high until nice and fluffy. For extra fluff after blending, whip vigorously with a rubber spatula. (double frosting if you prefer extra)
- Spread on cooled cake and decorate as desired. We used a large open star tip to pipe the pumpkins and a writing tip for the green, etc.
- Store leftovers in an airtight container and enjoy!!
Keywords: keto, low-carb, pumpkin cake, pumpkin dessert, halloween, fall food, grain-free, glutenfree, dairy-free
I love sheet cakes too…and I LOVE pumpkin! I’m excited to bake this healthy dessert for my family 😀
Aww thank you dear Noelle! 😀 I hope you guys will love it, I can’t get enough of it!
Such a beautiful classy recipe Catherine. You did an amazing job!! And I can’t get over how cute that little pumpkin on top is We are excited to try this scrumptious messy cake
★★★★★
Haha, the messier the better!! 😀 I really hope you guys will love it and thank you so much for your kind words my friend!
Can I replace swerve withhoney and eliminate the baking soda which are not on SCD?
Hi Mary, thanks so much for your comment. This recipe is for the Keto diet, but we have an SCD Iced Pumpkin Bread that I think you’ll love, it’s one of our all time favorites, so delicious for breakfast as well as dessert. Here is the link: https://lilaruthgrainfree.com/scd-iced-pumpkin-bread/
I hope you enjoy it! 😀
Looks so heavenly! xo
★★★★★
Thank you dear Kim!! It really is scrumptious! 😀