My keto pumpkin cake recipe is the one you will want to make over and over all pumpkin season long.
This keto pumpkin cream cheese pound cake is sure to fool your taste buds.
It’s a low-carb pumpkin cake that is sugar-free, grain-free, gluten-free, and, still manages to be keto-friendly.
If that’s not enough, this delicious pumpkin cake is topped with maple-flavored icing, which is sure to be a showstopper at Thanksgiving dinner.
Keto Pumpkin Cake
If there is ever a time of year that I’m inspired to bake, it’s in the fall and winter months.
As a pumpkin lover and a huge fan of pumpkin spice recipes, you can see why I have so many keto pumpkin recipes.
With this recipe, I wanted to see if I could turn my popular keto cream cheese pound cake into a pumpkin spice version.
After all, anytime I use that low-carb pound cake as inspiration, it never fails to please.
My pumpkin pound cake has a lighter crumb texture than my keto pumpkin bread recipe, which is a quick bread.
It’s also a very moist cake, and it has a lighter consistency than any of my other pound cake recipes.
Cream Cheese Pumpkin Pound Cake (Sugar-Free)
Something I learned early on in my keto baking journey is the use of cream cheese for stability when using non-gluten flour alternatives.
It works so well, in fact, that it would explain why I have so many keto cream cheese recipes.
Using cream cheese was vital in this pumpkin pound cake since it can be tricky to add pumpkin puree to low-carb baked goods without them becoming soggy.
I’m thrilled to report that this recipe worked like a charm. It took just a few simple tweaks to my basic low-carb cream cheese pound cake to create a pumpkin version.
Of course, it doesn’t hurt that I pray EVERY, SINGLE, TIME I step into my kitchen to make a new keto recipe.
See there? I just gave you the secret to my success.
Keto Pumpkin Pound Cake
I chose to bake my keto-friendly pumpkin pound cake in a 12-cup bundt pan
but I’ve also made this recipe in mini bundt pans and included the instructions for both.
Plus, the use of a bundt pan, large or small, seems to make dessert just a tad more special.
Can I also add that topping a bundt cake takes zero cake-decorating skills? Just pour some icing on it and let it do its thing.
This, my friend, translates into a beautiful cake every time, which is why I used to bake many of my regular flour cakes in bundt pans.
It was a foolproof way of baking a cake and allowed for easy slicing and a more beautiful presentation.
Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following is the list of ingredients needed to make this keto pumpkin cream cheese pound cake.
Note that the full printable recipe card is at the bottom of the page.
- Finely milled almond flour, measured and sifted
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground clove
- Baking powder
- Sea salt
- Unsalted butter, room temperature
- Cream cheese, room temperature
- Granulated sugar substitute
- Brown sugar substitute
- Vanilla extract
- Pumpkin puree unsweetened pumpkin puree
- Eggs, room temperature
Keto Maple Cinnamon Icing
How To Make A Keto Pumpkin Cream Cheese Pound Cake
I will say that this pumpkin pound cake recipe has a lot of ingredients, most of which are spices.
But don’t let that intimidate you; you could certainly substitute the spices or a few tablespoons of pumpkin pie spice.
As far as my keto gluten-free flour choice, I went with finely milled almond flour that I measured and then sifted.
Sifting the dry ingredients is a step I highly recommend in most of my recipes since it creates a more delicate texture.
Make sure that you are using only pumpkin puree and not pumpkin pie filling.
The pumpkin puree is just that and has no added ingredients, while the pumpkin pie filling is loaded with sugar and its own set of spices.
And it’s not keto-friendly at all.
You could also use homemade pumpkin puree if you prefer.
Using an electric mixer, beat at high speed the following wet ingredients: softened butter, cream cheese, sugar substitutes, and vanilla extract until light and creamy.
Then, you’ll add the pumpkin puree and mix just until well incorporated.
Next, add the eggs one at a time, alternately with the dry ingredients, mixing thoroughly after each addition. Scrape the sides of the bowl periodically.
Pour the cake batter evenly into a well-buttered bundt pan or mini bundt pans.
I can’t stress enough the importance of being generous when you grease your bundt pan so that nothing gets stuck. I used two tablespoons of softened, unsalted butter.
This is my favorite bundt pan. It’s a ceramic-coated 12-cup capacity one. In case you’re looking for a great one.
You’ll bake the cake in a 12-cup bundt pan for 50–60 minutes. Or until an inserted toothpick comes out clean.
For the mini bundts, bake them for about 20–25 minutes.
Be sure to allow the cake to cool fully before adding the icing.
I recommend you store leftovers in an airtight container for up to five days in the refrigerator and three weeks in the freezer.
Best Sugar-Substitute Options
When it comes to choosing which sugar-free granular sweetener to use for this keto pumpkin pound cake, I have several for you to choose from.
My go-to choice is Lakanto Monk Fruit, an erythritol Monk Fruit blend. The texture is spot-on, and there is barely any aftertaste.
I also added a little brown sugar substitute, but you can opt to use all white or all brown.
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. That is why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index impact.
I am also partial to Swerve, another erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It’s a sugar alcohol that has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for this recipe. However, I recommend you use half the amount called for since it is a much sweeter choice.
If you can not easily find a more natural sugar substitute, you can also use Splenda with great success. Just be sure it is the Splenda that has a bulking agent.
I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.
Lastly, for my Paleo friends who consume cream cheese, you can use coconut sugar with excellent results.
Keto Maple Cinnamon Icing
To make this simple sugar-free maple icing that tops this cake, you’ll need a powdered sugar substitute, a couple of tablespoons of your choice of low carb maple syrup, heavy whipping cream, and a little orange dye.
The food coloring is totally optional to highlight the fact that these make a perfect keto fall dessert.
The good news is that a little sugar-free maple syrup goes a long way toward providing flavor. Plus, the viscosity of the syrup makes the icing more fluid.
I sure hope you will give this seasonal sugar-free keto pumpkin cake a try. With only 3.5 grams of net carbs, it’s the perfect dessert to share during the end-of-year holidays.
My recipe for keto pumpkin cream cheese pound cake is oozing with pumpkin spice goodness, and I can’t wait for you to try it.
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Keto Pumpkin Cream Cheese Pound Cake
- 3 cups of finely milled almond flour, measured and sifted
- 3 tablespoons of ground cinnamon
- 3 teaspoons of ground ginger
- ½ teaspoon of ground nutmeg
- ¼ teaspoon ground clove
- 3 teaspoons of baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 8 ounces of cream cheese, room temperature
- 1 1/2 cup granulated sugar substitute ( I used Lakanto Monk Fruit
- ½ cup brown sugar substitute ( I used Lakanto Gold
- 2 teaspoons of vanilla extract
- 1 cup pumpkin puree unsweetened pumpkin puree
- 6 large eggs, room temperature
Keto Maple Icing
- 1 cup confectioner's sugar-substitute, I used Lakanto's
- 2 tablespoons Lakanto Sugar-Free Maple Syrup
- 1 teaspoon cinnamon powder
- 8 tablespoons heavy whipping cream
Keto Pumpkin Cream Cheese Pound Cake
- Preheat the oven to 350°F.
- Generously butter one large 12-cup bundt pan—or 16 mini pans.
- Sift together the almond flour, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt. Set aside.
- Using an electric mixer, beat at high speed the softened butter, cream cheese, and sugar substitutes, vanilla extract. Beat for 2-3 minutes or until light and creamy.
- Add the pumpkin puree and mix just until well incorporated.
- Next, add the eggs one at a time, alternating with the dry ingredients, mixing thoroughly after each addition. Scrape the sides of the bowl periodically.
- Pour the cake batter evenly into the prepared pan(s).
- Bake in a 12-cup capacity bundt pan for 50-60 minutes. Or until an inserted toothpick comes out clean. For the mini bundts, bake for 20-25 minutes.
Keto Maple Icing
- In a small bowl, add the powdered sugar substitute
- To the 1 cup powder sugar substitute, add the teaspoon of cinnamon powder and combine well.
- Whisk in the eight tablespoons of heavy whipping cream, making sure to fully incorporate the mixture.
- Lastly, add the two tablespoons of sugar-free maple syrup and mix well. Add more heavy whipping cream if the icing is too thick.
You could use all white granulated sugar substitute or all granulated brown sugar substitute instead of a combination.
You could certainly substitute the listed spices or a few tablespoons of pumpkin pie spice.
If you prefer, you can bake in 13 x 9 inch pan for 30-35 minutes.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 28.8gSaturated Fat: 10.5gTrans Fat: 0gCholesterol: 125mgSodium: 151mgCarbohydrates: 6.3gNet Carbohydrates: 3.5gFiber: 2.8gSugar: 1.4gProtein: 8.2g