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keto pumpkin cake

Low-Carb Iced Pumpkin Cake

  • Author: Lila Ruth
  • Total Time: about an hour
  • Yield: 9-12 slices 1x


4.4 net carbs per serving (Swerve has 0 net carbs)



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.


  1. Preheat oven to 350 degrees
  2. 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.
  3. 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).
  4. Sift Swerve, pumpkin pie spice, baking powder, and baking soda over top and whisk until smooth.
  5. 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.
  6. Mix the almond flour into the batter until nice and smooth. Use batter immediately.
  7. 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).
  8. 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.
  9. 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).
  10. 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)
  11. 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.
  12. Store leftovers in an airtight container and enjoy!!
  • Prep Time: 20min
  • Cook Time: 38 min

Keywords: keto, low-carb, pumpkin cake, pumpkin dessert, halloween, fall food, grain-free, glutenfree, dairy-free