An incredibly flavorful, moist and fluffy keto pumpkin cake, made with almond flour, is quite appropriate to serve for breakfast!

A low-sugar, low-carb keto sweet isn’t usually desired by anyone who loves sweets.

This is why I did an experiment: I made my friends and my son taste this cake without talking about the ingredients.

Well everyone loved this cake and asked me to do it again.

So you can rest assured this is a low carb pie that passed the carb eater test.

Video recipe of the day

  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time35 Minutes
  • Serving9 inches cake pan
  • CuisineItalian
220,66 Kcal
calories per serving
Info Close
  • Power 220,66 (Kcal)
  • Carbohydrates 9,95 (g) of which sugars 8,15 (g)
  • Proteins 5,79 (g)
  • Fat 17,19 (g) of which saturated 3,08 (g)of which unsaturated 2,11 (g)
  • Fibers 3,04 (g)
  • Sodium 185,55 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.


  • 1 cuppumpkins (pure pumpkin puree (240 grams))
  • 4 tablespoonsunsalted butter (melted and slightly cooled)
  • 11/2 cupsugar
  • 4egg (large)
  • 1 teaspoonvanilla extract
  • 11/4 teaspoonsalt
  • 2 cupsalmond flour (ground almond flour (8 oz))
  • 1 teaspoonbaking soda
  • water (1 tbs)
  • cinnamon powder (1/4 tsp )
  • cloves (1/4 tsp )
  • nutmeg (1/4 tsp freshly grated nutmeg)



  1. Cut pumpkin in half and remove seeds from centre.

    Reduce pumpkin into large pieces, place on baking tray and roast in oven 356 F until tender (45 minutes to 1 hour).

    Scrape the roasted pulp off the skin and pass in batches through a food mill.

  2. Transfer puree to a sieve lined with tightly woven cheesecloth and drain until all excess liquid has been removed.


  1. In a medium bowl, lightly beat the eggs, add the pumpkin puree, butter, sugar, vanilla, 1 tablespoon of water and a pinch of salt.

    Blend to combine.

    Incorporate the almond flour with a rubber spatula until the mixture is smooth.


  1. Then stir in the spices and baking soda.

    Don’t worry if the batter is thick.

    Transfer the dough to a previously greased and floured 9-inch cake pan.


  1. Bake the cake in the oven at 350 degrees F for 35 to 40 minutes.

    The center must be completely cooked, do a test with a toothpick inserted it must come out clean.

    When cooked, remove from the oven and allow to cool before removing from the pan and serving.


when you prepare the pumpkin puree do it in quantity, you can freeze the leftover one and have it ready for the next cake

Sweetener: You can replace sugar with 1,5 teaspoon of sweetener. I use stevia.

Instead of baking soda you can use baking powder if you want (although I haven’t tested it in this recipe). Remember that ¼ teaspoon of baking soda equals 1 teaspoon of baking powder.

If the batter is very thick, don’t worry. You would think it is too thick but the cake comes out beautifully soft and moist.

You can leave the top as it is, sprinkle with powdered sugar, or top it with cream cheese frosting if you don’t have a low calorie diet problem.


Cake can be kept for a maximum of 3 days

5.0 / 5
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