This Easy Keto Pumpkin Cake Recipe Has The Fall Flavors Without The Carbs
I just made this easy keto pumpkin cake and it was so good that I had to share!
You’ll be FALLING in love with this keto pumpkin cake recipe. 🍁🍂
Eating low carb doesn’t mean you have to give up on a sweet treat every now and again. To satisfy my cravings, I recently made this keto pumpkin cake recipe, and it turned out so good that I had to share it with you!
I first spotted this dessert idea on social media, and thanks to Duncan Hines Keto cake mixes, I was able to adjust the recipe to be keto-friendly.
This keto pumpkin spice cake was super easy to make and you can do it too! You’ll only need a handful of common ingredients. The finished result is a flavorful and moist pumpkin cake perfect for autumn!
Tips for making this low carb pumpkin cake recipe:
- For the best results, mix the box mix as directed with oil water and eggs. Then add 1/3 of the pumpkin and chocolate chips to taste. This keeps the batter from being too heavy and dense.
- To ensure the pumpkin cake baked evenly and all the way through, I used a shallow round pan. The ones I used were round 8-inch pans and kept the batter around 1″ since ti’s pretty dense. I also used parchment paper underneath to prevent sticking.
Easy Keto Pumpkin Cake
yield: 12 SERVINGS
prep time: 5 MINUTES
cook time: 25 MINUTES
total time: 30 MINUTES
A flavor low carb cake to satisfy your sweet tooth. It's a perfect keto dessert to serve during the fall season.
Ingredients
Keto Pumpkin Cake:
- 1 box of Duncan Hines Keto Friendly Yellow Cake Mix
- 1/2 cup of water
- 2 tablespoons melted coconut oil
- 3 large eggs
- 1/3 can of pure pumpkin, 15.3 oz. (or 1/2 cup + 3 tablespoons)
- 1 teaspoon pumpkin pie spice
- keto chocolate chips, as desired
Directions
1
Preheat oven to 350 degrees.
2
Make the boxed cake mix according to directions using eggs, oil, & water. Add 1/3 can of pumpkin and 1 teaspoon of pumpkin spice to the batter.
3
Stir in your desired amount of chocolate chips.
4
Pour into a baking dish keeping the batter no higher than one inch deep to allow for best cooking result.
5
Bake for 20-25 minutes until the center is fully cooked through or a toothpick comes out clean.
6
Serve warm or at room temperature. Enjoy!
Nutrition Information
Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving:
176 Calories | 8.9g Fat | 21g Total Carbs | 5.5g Fiber | 1.7g Sugar | 6.7g Sugar Alcohol | 4.4g Protein | 8.9g Net Carbs
This keto pumpkin spice cake hits the spot!
This simple, low carb cake is definitely a recipe I’l be making again! I’m so glad I don’t have to miss out on the fall flavors just because I’m keeping it keto.
If you’re looking for a sweet treat this autumn, give this keto pumpkin cake recipe a whirl!
Try my keto pumpkin yogurt bark recipe next. You only need 3 ingredients!
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