Pumpkin Spice season is well underway, and we just can’t get enough of the flavor in my house. Since we can’t exactly buy a pre-made pumpkin dessert off the shelf and stick to our keto diet, I have resorted to “keto-fying” some of our old favorites. After a bit of experimenting in the kitchen, this super easy-to-make keto pumpkin spice cake was born!

This keto pumpkin spice cake is hands-down one of my hubby’s favorite keto desserts, even outside of Pumpkin Spice season. And I’m happy to make it all the time because it’s so fast and easy. It’s a win-win for everyone in my house!

If you guys have been around for a bit reading my recipes, you’ve probably gathered that I’m a big fan of fast and easy recipes that taste amazing. I enjoy cooking and baking but I don’t want to be bothered with overly complicated recipes that have a million steps and take a special knack to pull off. If you’re like that in the kitchen too, this recipe is perfect for you!

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What You’ll Need

Ok, so let’s get down to it. For this recipe you’ll need the usual keto baking ingredients plus a can of Libby’s 100% pure pumpkin. You can find this in any grocery store, usually with the other canned goods or with the pre-made pie crusts.

Here’s a quick list of ingredients to gather up:

For the cake, you’ll need:

• 4 tablespoons melted butter (not margarine!)
• 2 eggs
• 1/3 cup keto powdered sweetener (I use Swerve Confectioner’s)
• 2.5 cups almond flour (I use Honeyville blanched almond flour)
• 1 can (15oz) Libby’s 100% pure pumpkin
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (I use pink Himalayan salt for nutritional benefits)
• 3 teaspoons pumpkin pie spice

For the cream cheese frosting, you’ll need:

• 1 brick (8oz) full fat cream cheese, softened to room temperature (I use Philadelphia original cream cheese)
• 4 tablespoons heavy cream
• 1/4 cup keto powdered sweetener (I use Swerve Confectioner’s)

You’ll need an 8×8 baking dish (I use Pyrex glass bakeware & storage set so I can keep the cake stored in the dish instead of transferring it to a different container for storage; it’s very convenient!)

You’ll also need a stand mixer or hand mixer to mix the cake batter. I’m lazy and prefer to use my stand mixer.

For the frosting, you’ll need a sturdy bowl and a hand mixer to whip it up with.

How to Make Keto Pumpkin Spice Cake

Start by pre-heating your oven to 310⁰ F. If you haven’t already pulled out the cream cheese to soften, go ahead and do that now. Then melt your butter.

I discovered a little trick to melt my butter fast without making a mess. Measure out the 4 tablespoons of butter, then cut it into little bits. Add this to a microwave safe bowl. Place the bowl on a paper plate, then cover the bowl with another paper plate, turned upside-down. This prevents the butter from spattering all over the microwave, and if there is a little accident (hasn’t happened yet!), the paper plate under the bowl will catch it. The picture should help show what I mean!

Mixing Keto Pumpkin Spice Cake Batter

Now add your melted butter, 1/3 cup sweetener, vanilla, and eggs to your stand mixer and mix it together until it’s smooth. I use my flat paddle with silicone edge for this (the flat one that comes with the mixer works fine, just scrape down the sides as needed). This usually takes about 30 seconds. If you don’t have a stand mixer, use a blender or hand mixer instead.

Next, add everything else (almond flour, pumpkin, baking soda, salt, and spices) to the mixer and mix again (using the same flat paddle attachment) until fully combined (usually a minute or two).

Butter or grease your 8×8 baking dish. Alternatively you can line it with parchment paper – this makes it easy to remove the whole cake from the dish after baking.

Pour the cake batter into the baking dish and evenly spread it out. The cake will come out looking exactly how you spread it into the dish, so be sure to smooth out any bumps if you want your final product to look pretty!

Bake for 30 minutes at 310⁰ F. The cake is done when the “toothpick test” shows a clean toothpick. Just stick a toothpick in the center of the cake and pull it out. You’re looking for the toothpick to not have goo stuck to it – then your cake is done!

Once the cake is finished baking remove it from the oven and let it cool.

Making the Cream Cheese Frosting

To make the frosting, grab a mixing bowl and your hand mixer. Cut the softened cream cheese into small pieces and add it to the mixing bowl. Then add the heavy cream and 1/4 cup sweetener.

Use your hand mixer to whip the ingredients together until they’re well combined. This usually only takes a minute or two. The frosting is ready to go once everything is nice and smooth. There should be no lumps, gritty looking areas, or any spots that are too watery.

Frost the Keto Pumpkin Spice Cake

Make sure the cake is completely cooled before you start frosting! This is important – otherwise the cake will melt your frosting and it won’t have a nice layer of frosting on top. Wanna know how I know this? Yep – it happened to me!

Once the cake is cooled, frost it with that delicious home-made cream cheese frosting you just made! Nothing special here – just grab your frosting spatula, slap the frosting on the cake and smooth it out until you’re satisfied with the coverage!

Serve up That Beautiful Cake!

Cut your cake into squares and serve it up! I cut mine into 16 squares and usually enjoy a piece with a nice warm coffee. Feel free to cut it into whatever size squares you like. The nutrition information in the recipe card is for 1 piece when the cake has been cut into 16 squares.

Storing Your Keto Pumpkin Spice Cake

It’s best to store this yummy keto pumpkin spice cake in the refrigerator because of the cream cheese frosting. I like to use my Pyrex bake and store dishes for this so that I can just cover the dish with the lid and pop it into the fridge.

If you manage to have leftovers, they will last for about a week in the fridge. I can’t say if it will last any longer than that because mine is always gone in a week or less!

Fun Add-Ins for Your Keto Pumpkin Spice Cake

You can add some extra goodies to change up this recipe a bit and make it a little different and fun! Just throw your add-in to the mixer bowl when you add the almond flour, pumpkin, etc. I’ve tried variations where I added chopped nuts or sugar free dark chocolate chips!

Here’s a quick list of add-ins we’ve tried and liked:

• pecans
• macadamias
• walnuts
• sugar free dark chocolate chips

Keep in mind: if you do add one of these into your batter, the nutrition information will be different from what’s listed on the recipe card. You’ll need to add the nutrition information of your add-in to the nutrition information of the cake (listed on the recipe card).

We love this keto pumpkin spice cake just as it is, but the most requested add-in with my family chopped pecans. What’s your favorite? Did you guys like the recipe? Which add-ins did you try and what was the biggest hit with your crew? Share with us below!

You don’t wanna lose this recipe, so be sure to pin this recipe for later! Then you can make it again and again!

Need more awesome keto dessert ideas? Try these 25 delicious keto desserts!

While you’re here, be sure to browse around my other easy keto recipes!