Keto Pumpkin Cranberry Skillet Cake

low carb pumpkin cranberry skillet cake
 

Maybe it’s just me, but nothing reminds me of the fall season like the appearance of pumpkins and fresh cranberries at my local grocery store. Which may explain why I couldn’t shake the idea of creating this keto pumpkin cranberry skillet cake. It’s a low carb keto recipe that features both these well-known flavors of fall.

Seriously, I don’t know why I never thought of combining the flavors of pumpkin and cranberries to create a recipe like this low carb pumpkin cranberry skillet cake. But boy am I glad that I decided to combine these two flavors to create another keto treat.

You should know that I have a complete list of Keto Cakes and Keto Pumpkin Recipes that I encourage you to also visit.

Keto Pumpkin Cranberry Skillet Cake

Keto Pumpkin Cranberry Skillet Cake
Keto Pumpkin Cranberry Skillet Cake

Keto Pumpkin Cranberry Cake

Is there such a thing as too many keto pumpkin recipes? Well, as far as I am concerned the answer is a definite no.  I suspect that after you try this pumpkin cranberry skillet cake, you may side with me on this.

Can I tell you, that the combination of pumpkin and cranberries in a low carb skillet cake is truly a perfect match? With every bite of this cake, you experience the natural sweetness of pumpkin with the juicy tartness of cranberries. A true winner in my book!

My keto pumpkin cranberry skillet cake recipe is not only delicious but a breeze to make. Which is why it will be a great addition to your holiday table.

Who needs a complicated recipe during the hustle and bustle of the holidays? Not this girl!  If you know anything about my recipes, you know I am all about creating easy, delicious low carb keto recipes that even an unskilled cook can create. Click here for my favorite low carb keto baking tips.

How To Make A Keto Pumpkin Cranberry Skillet Cake

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. 

If you don’t happen to own a cast-iron skillet, please do not let this deter you from making this scrumptious low carb dessert. You can still enjoy this recipe by using a 9-inch baking pan.

However, I will confess that there is an undeniable wow factor that comes with bringing a skillet cake to the holiday table. Something about that cast-iron skillet makes your guests perk up with anticipation.

When making this low carb pumpkin cake make sure you choose pumpkin puree and not pumpkin filling. The later adds sugar and spices to the mix. What you want to make sure you use is a puree only. Note that you can use frozen or fresh cranberries for this recipe.

The Sugar-Substitutes That Work

When it comes to choosing which sugar-substitute to use for this keto pumpkin cranberry cake, I have several options you can choose from. 

First and foremost you should know that my go-to choice is Lakanto Monk Fruit because the texture is spot on and since there is barely any aftertaste. If you have struggled to find a sugar substitute that comes close to sugar, this monk fruit, and erythritol blend may be just what you need.

Because it really behaves the most like sugar in my book. It’s the one I come to often for this very reason.

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

With that being said, you should also knot that I’m also partial to Swerve an erythritol blend. It’s also a sugar substitute that browns and caramelizes. Which is super cool.

Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It also has a 0 % impact on blood sugar.

You can however also use the stevia and erythritol-based brand Pyure for these cookies if you’re a fan of stevia. This is the only stevia brand that I would even consider because I find all others have an intense aftertaste that I can’t get past. 

But if using Pyure you will want to use 1/2 the amount called for it’s a much sweeter option.

Lastly, if you can’t easily resource a more natural sugar substitute you can also use Splenda with great success.

If using Splenda, it needs to be the one that has a bulking agent. This is the one that comes in large bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product.

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I sure hope you will give this recipe 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.

Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don’t know we have two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s our prayer these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

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If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.   

In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. 

The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned. 

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We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

Favorite Keto Meal Planner

If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.

By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.

Keto Meal Plans

Real Plans will finally put an end to frustrating hours of trying to create healthy meals.  After all, we all know how challenging it can be to meet the demands of our full lives.

I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.

low carb pumpkin cranberry skillet cake

Keto Pumpkin Cranberry Skillet Cake

Yield: 10
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Keto pumpkin cranberry skillet cake. This skillet cake combines the creaminess of pumpkin with the tart flavor of cranberries for a perfect low carb fall dessert.

Ingredients

Instructions

  1. Pre-heat oven to 350 degrees
  2. Measure and sift the almond flour and set aside.
  3. Melt the butter and set aside to cool.
  4. Using an electric mixer combine the sugar substitute, melted butter, cream cheese until well combined.
  5. Add and the eggs one at a time.
  6. Add pumpkin puree and spices and mix until mixture is well incorporated.
  7. Next, add all the dry ingredients and stir until fully combined.
  8. Stir in the sour cream and stir until fully mixed.
  9. Pour batter (note that it will be thick) into fully greased 9-inch cast-iron skillet or cake pan.
  10. Lastly, sprinkle the cranberries evenly to the top of the skillet and with the back of a spoon gently push the cranberries half-way into the batter.
  11. Bake for 30 minutes or until an inserted toothpick comes out clean.
  12. Serve at room temperature
  13. Store leftovers in the fridge or freeze.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 14gSaturated Fat: 5.3gCholesterol: 69mgSodium: 71mgCarbohydrates: 5.4gFiber: 2.1gSugar: 1.5gProtein: 5.3g

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