Keto Pumpkin Spice Sheet Cake
This Keto Pumpkin Spice Sheet Cake with Cream Cheese Frosting will get you through pumpkin season without blowing your low carb diet! Gluten free and Atkins friendly.
This Keto Pumpkin Spice Sheet Cake with Cream Cheese Frosting will get you through pumpkin season without blowing your low carb diet! Gluten free and Atkins friendly.
- 4 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 4 large eggs
- 1/8 teaspoon kosher salt
- 1 1/2 sticks (6 ounces) butter melted
- 2 teaspoons vanilla extract (no sugar added)
- 1 cup solid pack pumpkin puree
- 2 cups superfine blanched almond flour**
- 1/2 cup coconut flour**
- 2/3 cup granulated erythritol sweetener**
- 1/2 teaspoon xanthan gum**
- 1 batch keto cream cheese frosting
- 2 tablespoons chopped pecans or walnuts (optional)
- Carbohydrate 1.97149273506818 g
- Cholesterol 142.08888888668 mg
- Fat 3.58088578744133 g
- Fiber 0.251435409885186 g
- Protein 5.11898073000951 g
- Saturated Fat 1.19702173100076 g
- Serving Size 1 1 serving (61g)
- Sodium 87.9618908073935 mg
- Sugar 1.72005732518299 g
- Trans Fat 0.575397096930275 g
- Calories 60 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Grease a 9 by 13 sheet pan with butter or coconut oil.
- Place the melted butter, eggs, vanilla extract, and pumpkin in a blender and blend until smooth.
- Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves in a large bowl and whisk together until blended.
- Pour the blended wet ingredients into the dry ingredients, using a rubber spatula to scrape it all out of the blender.
- Stir until the batter is mostly smooth.
- Transfer the batter to the sheet pan and spread out evenly.
- Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool for at least one hour before frosting.
- Spread the cream cheese frosting evenly over the cake and sprinkle with nuts if using.
- Cut and serve.
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Scaling the Batters
Almond flour and coconut flour do not double linearly. Coconut flour absorbs moisture aggressively. If you cut this yield in half, reduce the coconut flour by slightly more than fifty percent. Doubling the entire recipe requires mixing in two separate batches. A single blender motor cannot handle the density of a quadruple batter load. Measure ingredients by weight using a digital scale. Cups introduce too much variance with fine nut flours.
Flour Mechanics
Blanched almond flour provides moisture from natural oils. Coconut flour acts like a sponge. Xanthan gum bridges the structural gap left by absent gluten. Whisk the dry ingredients thoroughly to disperse the gum. Clumps form rubbery pockets in the baked crumb. Sift the coconut flour before mixing to break apart dense factory packing lumps.
Fresh Versus Preserved
Canned pumpkin puree contains less free water than roasted fresh squash. Fresh pumpkin requires thorough draining through cheesecloth. Excess moisture prevents the xanthan gum from setting the crumb properly. Canned varieties maintain consistent starch levels year-round. Bake the sheet cake at 350 degrees Fahrenheit for 35 minutes until the center springs back.
