Keto Pumpkin Cake w/Cinnamon Cream Cheese Buttercream Frosting

Ok friends, so I have to toot my own horn a bit on this one! This is one of the BEST recipes I’ve curated!! Everything about this recipe is delicious and it can be enjoyed 2 different ways – warm or cold! I prefer it warm with the frosting a bit gooey but I definitely recommend trying both ways to find your favorite!

Cake Ingredients

Combine eggs, coconut oil, pumpkin, baking powder, salt, ginger, cloves, & cinnamon in stand mixer. You can also use a hand mixer. The coconut oil may be in tiny chunks, that’s ok. Add in Monkfruit, combine. Add almond flour 1 cup at a time, combine after each addition. Turn off mixer after combined. Take butter and generously coat 9”x11” baking dish. Pour batter in pan & bake at 350 degrees for 25-30 min.

Cinnamon Cream Cheese Buttercream Frosting

Add cream cheese & butter to stand mixer & cream together. Add remaining ingredients & combine. Smooth over cake while cake is still warm. You can serve this cake warm if you’d like the frosting to be a bit warm & gooey or place in the refrigerator for a few hours to set & firm. They are delicious either way! If you’d like them to cut into perfect squares like in the photos, be sure to chill overnight.

12 Servings Macros 455 calories/47.5g Fat/4g net Carbs/4g Protein

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