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Keto Pumpkin Chocolate Cake

This keto chocolate pumpkin cake has a rich, dark chocolate flavor with a subtle hint of pumpkin spice flavor.

Pumpkin and chocolate are true besties that deserve to live side by side. 

Although you can certainly serve this cake plain, I decided to dress it up by adding a drizzle of orange icing to make it a feast for the eyes too. 

My recipe for pumpkin chocolate pound cake is making an appearance early because as far as I am concerned, it’s never too soon to kick off pumpkin season.

Who’s with me on this? 

Have you ever wondered if the flavors of chocolate and pumpkin go together? Well, don’t. I am here to tell you that this combo is purely delicious. My low-carb pumpkin chocolate pound cake will convince any skeptic that these two flavor profiles are meant to go together. 

The reason it works is that the flavor of pumpkin, with its warm spices, balances the bittersweet notes of chocolate perfectly.

If you’re a fan of pumpkin and chocolate, then this is one recipe you simply should not pass up.

And if you are still not a believer, you also need to try this recipe, since it’s low in carbs, sugar-free, grain-free, and gluten-free.

And, it will carry you through the pumpkin season effortlessly. 

Don’t forget to also check out our Keto Pound Cakes and our other Keto Cakes for more yummy options. And our Keto Pumpkin Recipes for more seasonal treats. 

Keto Chocolate Pumpkin Cake

Keto Pumpkin Chocolate Cake
Keto Pumpkin Chocolate Cake

This keto cake became an instant hit with our family. The beautiful autumnal colors were just too hard to resist. The ohhhs and ahhhs lasted for days! Mission accomplished as far as this momma is concerned.

I created a low-carb chocolate pumpkin pound cake because I wanted to quench all your seasonal cravings safely. Why add chocolate, though? Do I even have to answer this? Come on? 

Well, If I must, because chocolate makes everything better, and this keto-friendly cake was no exception. It uses cocoa powder to ensure a bold chocolate taste with every bite.

Sharing this recipe early in the season was an intentional decision since I wanted you to be armed and ready with a keto option ahead of time.

Think of this pumpkin chocolate keto recipe as a way to slide into pumpkin season gradually, since it has a rich chocolate flavor, with just enough pumpkin spices to get you excited about all things fall. 

Ingredients Needed For A Keto Chocolate Pumpkin Cake

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Keto pumpkin chocolate cake with orange icing
Keto pumpkin chocolate cake with orange icing

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are the ingredients you’ll need to make this keto pumpkin chocolate cake.

Note that the full printable recipe card is at the end of the page. 

If you notice the recipe calls for the use of psyllium husk powder, I added 1/2 tablespoon to help give the loaf more stability. It really makes a difference, so I hope you will not leave it out. 

How To Make A Keto Chocolate Pumpkin Pound Cake

Making this gluten-free chocolate pumpkin cake is pretty straightforward.

You’ll start by preheating the oven to 350 degrees, and greasing a 9×5 loaf pan, and lining it with parchment paper.

Leave an overhang of about 2 inches to be able to lift the cake out of the pan once fully baked. 

Then, in a large bowl, using an electric mixer, combine the softened butter with the sugar substitute until light and creamy; this should take about 3 minutes.

Next, add the room temperature eggs, beating well after each addition.

To the wet ingredients, you’ll then add the unsweetened cocoa powder.

Then to this mixture, add the pumpkin puree and heavy whipping, beating well until fully incorporated. 

Once that’s done you’ll add the sifted almond flour, baking powder, spices, and sea salt.

Add the cake batter to the prepared pan and bake for about 1 1/4 hours or until an inserted toothpick comes out clean.

While the cake bakes, make the orange icing and set it aside.

Then, allow the cake to cool on the baking rack for at least 30 minutes before taking it out of the mold.

Once fully cooled, drizzle the optional orange icing.

Store leftovers in the refrigerator for up to 5 days or freeze for up to three weeks.

Low Carb Pumpkin Chocolate Cake
Low-Carb Pumpkin Chocolate Cake

Sugar-Substitute Options

As far as sweeteners are concerned, you have a few choices you can use. My go-to choice is Lakanto Monk Fruit because the texture is spot on, and there is barely any aftertaste.

It is a monk fruit and erythritol blend, and it’s amazing. 

Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. That’s why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index.

I’m also partial to  Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures like sugar.

It’s also a sugar substitute that browns and caramelizes just like sugar. Swerve is made from ingredients found in select fruits and starchy root vegetable and contains no artificial ingredients, preservatives, or flavors.

Swerve is the name brand of Erythritol. It’s unlike other sugar alcohols has a 0 % impact on blood sugar.

Normally you could also use the stevia and erythritol-based brand Pyure for most of my baked goods. By using just 1/2 the amount the recipe calls for.

But I am not a fan of combining stevia with chocolate.  This is because it somehow always intensifies the aftertaste. 

The only exception to this is Lily’s Chocolate. Frankly, I don’t know how they cracked the secret code but it’s the only time I see chocolate and stevia work.

By the way, I added 1/2 cup of Lily’s Chocolate Chips to the recipe because I am such a fan of their products.

Lastly, if you cannot easily find a more natural sugar substitute you can also use Splenda with great success. 

You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.

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.

Tag Us

I sure hope you will give this keto chocolate pumpkin pound cake a try. Once you do, make sure you remember to tag us on Instagram and Facebook.

It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books & Recipe APP

In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

Gain access to simple and delicious recipes for breakfast, lunch, dinner, snacks, and even desserts with our FITTOSERVEGROUP APP.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.   

keto pumpkin chocolate pound cake stacked on a plate with orange icing

Keto Pumpkin Chocolate Cake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

This keto pumpkin chocolate pound cake is a rich dark chocolate low carb cake that has a subtle pumpkin flavor and makes a great seasonal treat.

Ingredients

Keto Orange Icing

Instructions

Keto Pumpkin Chocolate Pound Cake

  1. Preheat oven to 350 degree
  2. Grease a 9x5 loaf pan and line it with parchment paper. Leave an overhang of about 2 inches to be able to lift the cake out of the pan once fully baked. 
  3. In a large bowl using an electric mixer combine the softened butter with the sugar substitute until light and creamy about 3 minutes.
  4. Add the eggs beating well after each addition.
  5. Next, add the unsweetened cocoa powder.
  6. To this mixture add the pumpkin puree and heavy whipping, beat until fully incorporated. 
  7. Lastly, add the sifted almond flour, baking powder, spices, and sea salt.
  8. Add the batter to the prepared pan and bake for about 1 1/4 hours or until an inserted toothpick comes out clean.
  9. While the cake bakes make the orange icing and set it aside.
  10. Allow the cake to cool on the baking rack for at least 30 minutes before taking it out of the mold.
  11. Once fully cooled drizzle the optional orange icing.
  12. Store leftovers in the refrigerator for up to 5 days or freeze for up to three weeks.

Orange Colored Icing

  1. In a small bowl combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, and orange food coloring. Start with 3 tablespoons of heavy cream and add more tablespoons if the icing is too thick.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 28.8gSaturated Fat: 13.9gCholesterol: 92mgSodium: 150mgCarbohydrates: 6.2gNet Carbohydrates: 4.4gFiber: 1.8gSugar: 1.9gProtein: 6.9g

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