#1 Low Carb & Keto Diet App Since 2010
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prep time
30 min
cook time
1 h 0 min
ready time
1 h 30 min
Keto Thanksgiving Cake
If you like pumpkin but you’re not a fan of pumpkin pie, try this Keto Thanksgiving cake. It tastes exactly like pumpkin pie with the dense and moist texture of a rich cake. This pumpkin cake is accompanied by maple and vanilla-flavored cream cheese icing and there’s plenty to spare to fill and decorate the cake for a holiday table centerpiece. In fact, nobody else will even know the cake is Keto unless you tell them! The slices are perfectly portioned for your diet and for anyone who asks for “just a small piece” when the cake is being cut. You’ll be perfectly satisfied with the rich flavors and fragrant aromas of pumpkin, nutmeg, maple, brown sugar, and pecans.
Decorating Tips From A Pastry Chef
You don’t have to be a master to make a cake look presentable at dessert-time. Keep the cake chilled so it’s easier to slice. You can use unflavored dental floss for an even slice through the center of the cake to fill it OR to slice the finished cake into servings. Make sure your frosting is room-temperature so it glides on the cake easily.
Can I Freeze The Cake?
You can absolutely freeze the finished cake to eat at a later time. First, chill the whole cake in your refrigerator so the icing hardens a little. Slice the cake and wrap the individual pieces in plastic wrap before freezing them. Leave a frozen cake slice in your refrigerator for 24 hours to fully thaw for eating.
Net Carbs
5 g
Fiber
2.2 g
Total Carbs
8.6 g
Protein
7.1 g
Fats
33.5 g
348 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, unsalted
6 tbsp
Powdered Erythritol (Icing Sugar)
1 tsp
Raw egg
2 large
Pumpkin Canned Without Salt
0.5 cup
Vanilla extract
0.25 tsp
Liquid stevia
15 Drop
Almond flour
1 cup
Tapioca Flour
2 tsp
Baking powder
1 tsp
Salt
0.13 tsp
Pumpkin Pie Spice
0.25 tsp
Nutmeg Ground
0.13 tsp
Cinnamon
0.13 tsp
Cream Heavy Whipping
0.25 cup
Cream cheese
8 oz
Cream Heavy Whipping
0.25 cup
Vanilla extract
0.25 tsp
Maple Extract
0.13 tsp
Brown Sugar Replacement
2 tsp
Pecans, raw
0.5 oz
Recipe Steps
steps 5
1 h 30 min
Step 1
Cut room temperature butter into chunks and add them to a stand mixer fitted with a paddle attachment. Blend the butter until it’s creamy and smooth, scraping the bowl down with a spatula as needed. Once the butter is soft and lump-free, blend in powdered erythritol followed by eggs, canned pumpkin, vanilla, and liquid stevia. You may also choose to add a drop of orange extract at this time, which is not listed in the ingredients. Blend on medium speed to whip the batter together.Step 2
In a separate bowl, whisk together almond flour, tapioca flour, baking powder, salt, pumpkin spice, nutmeg, and cinnamon. Add the dry ingredients to the wet ingredients, and blend the batter together again. Pour the heavy cream into the batter while you’re mixing, and add more if the batter is too dry. Spray a 6” or 8” cake pan with pan spray, and line the bottom with a piece of parchment paper. Pour the batter into the pan, and tap out any air bubbles.Step 3
Preheat the oven to 350 degrees. Bake the cake for 50 minutes or longer until it’s cooked through. Use a toothpick test and look for light golden edges for doneness. Let the cake cool for 10 minutes before flipping it out of the pan to continue cooling down on a baking rack. You’ll need to allow the cake to completely cool, which may take overnight. If so, wrap the cake tightly in plastic wrap and store it in your refrigerator so it doesn’t go stale.Step 4
To make the frosting to ice the cake, blend softened cream cheese in a stand mixer with a paddle attachment until it’s creamy and smooth. Blend heavy cream, a drop of vanilla extract, maple extract, and brown sugar substitute into the cream cheese. Continue blending the icing until it’s soft, airy, and lump-free. You can keep your icing stored in your refrigerator until it’s time to use it. To decorate the cake, you will also need to have chopped pecans, which you can toast if you want.Step 5
You are free to decorate the cake with the icing and pecans in any way you like. This cake was sliced in the middle and filled with a layer of icing. The outside of the cake was frosted entirely on the sides and top and given a rustic “undone” look. The cake was then topped with chopped pecans. It will be easiest to slice the cake for serving if it is chilled beforehand.
