Keto Pumpkin Butter Cake
If you love all things pumpkin spice but don’t want the sugar rush that usually comes with fall desserts, this Keto Pumpkin Butter Cake is going to be your new favorite. It’s rich, creamy, and indulgent with a buttery crust and a smooth, spiced pumpkin filling — yet it’s completely low-carb and sugar-free. Every bite melts in your mouth, offering that cozy warmth of pumpkin pie but in a denser, cake-like texture that feels truly satisfying.
When I first tested this recipe, I wanted something that tasted like an authentic holiday dessert, not “diet food.” The balance between the crust and creamy pumpkin layer was the trickiest part — too soft, and it collapsed; too firm, and it lost that melt-in-your-mouth feel. After a few tweaks to the ratios and the sweetener, I landed on the perfect version: buttery, perfectly spiced, and keto-approved.
This cake is perfect for Thanksgiving, fall gatherings, or any time you crave a slice of pumpkin comfort without the guilt.
Ingredients
For the Crust
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter, melted
- ⅓ cup powdered erythritol or allulose
- 1 teaspoon vanilla extract
- Pinch of salt
For the Pumpkin Filling
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened
- ½ cup powdered erythritol or allulose
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup heavy cream
Substitutions
- Almond Flour: Replace with finely ground sunflower seed flour for a nut-free option.
- Butter: Use coconut oil or ghee for a dairy-free crust.
- Cream Cheese: Dairy-free cream cheese alternatives (like Kite Hill or Miyoko’s) also work well.
- Sweetener: Allulose creates the smoothest texture, but monk fruit or erythritol blends work too.
- Pumpkin Pie Spice: If you don’t have it, mix ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Grease an 8×8-inch baking dish and line it with parchment paper for easy removal later.
Step 2: Make the Crust
In a mixing bowl, combine almond flour, coconut flour, melted butter, erythritol, vanilla extract, and a pinch of salt. Mix until a soft dough forms.
Press the dough evenly into the prepared baking dish.
Bake for 10–12 minutes until it’s lightly golden and set. Set aside to cool slightly while you prepare the filling.
Step 3: Prepare the Pumpkin Layer
In a large bowl, beat together the softened cream cheese and powdered sweetener until smooth and creamy. Add pumpkin puree, eggs, vanilla, and spices. Beat until well combined.
Pour in heavy cream and mix until the filling is velvety and lump-free.
Step 4: Assemble and Bake
Pour the pumpkin mixture evenly over the pre-baked crust. Smooth out the top with a spatula.
Bake for 35–40 minutes, or until the center is set but still slightly jiggly when you move the pan.
Step 5: Cool and Chill
Let the cake cool at room temperature for 30 minutes, then refrigerate for at least 2–3 hours (or overnight). This helps the flavors meld and the texture firm up beautifully.
Step 6: Slice and Serve
Cut into squares or bars and serve chilled. For an extra touch, top with a dollop of whipped cream or a dusting of cinnamon.
Preparation & Cooking Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling/Chilling Time: 2–3 hours
Total Time: About 3 hours
Serves: 9–12 slices
Chef Tips
- Don’t overbake: The filling should have a slight jiggle in the center — it sets as it cools.
- Use room-temperature ingredients: Especially the cream cheese and eggs; this prevents lumps in the filling.
- For extra decadence: Drizzle with a little sugar-free caramel sauce or sprinkle with crushed pecans before baking.
- Texture balance: If you prefer a firmer crust, bake it for 2–3 minutes longer before adding the pumpkin layer.
- Flavor boost: Add a teaspoon of espresso powder for a deeper flavor — it pairs beautifully with pumpkin spice.
Flavor Variations
- Maple Pumpkin Butter Cake: Add 1 teaspoon of maple extract to the filling for a warm, cozy flavor.
- Chocolate Pumpkin Swirl: Drop spoonfuls of melted sugar-free chocolate on top of the filling and swirl gently with a knife before baking.
- Pecan Crust: Swap almond flour for finely chopped pecans in the crust for extra crunch.
- Coconut Cream Pumpkin Cake: Replace heavy cream with canned coconut cream for a dairy-free tropical spin.
Meal Prep & Storage
- Refrigeration: Store in an airtight container for up to 5 days. The flavor actually improves after a day in the fridge.
- Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serving Tip: Serve chilled with whipped cream or warm slightly in the microwave for a soft, creamy texture.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Roast and mash your pumpkin, then strain it through cheesecloth to remove excess moisture before using.
What’s the best sweetener for this cake?
Allulose gives the smoothest, least gritty texture, but a blend of erythritol and monk fruit works great too.
Can I make this ahead for holidays?
Absolutely. Make it a day ahead — it tastes even better the next day after chilling overnight.
Can I make it dairy-free?
Yes! Substitute butter with coconut oil and cream cheese with a plant-based option. Use coconut cream instead of heavy cream.
How do I prevent a soggy crust?
Pre-bake the crust and let it cool slightly before adding the filling. Avoid overmixing the pumpkin layer, which can cause separation.
A Slice of Cozy Autumn Comfort
This Keto Pumpkin Butter Cake captures everything you love about fall desserts — creamy, spiced, and comforting — without the carbs or sugar. It’s the kind of dessert that feels indulgent yet aligns perfectly with a keto lifestyle. Whether served at a holiday dinner or enjoyed quietly with a warm cup of coffee, each bite delivers that cozy pumpkin goodness we all crave, minus the guilt.
Keto Pumpkin Butter Cake
Ingredients
- For the Crust
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup unsalted butter melted
- ⅓ cup powdered erythritol or allulose
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Pumpkin Filling
- 1 cup canned pumpkin puree
- 8 oz cream cheese softened
- ½ cup powdered erythritol or allulose
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup heavy cream
Instructions
- Preheat oven to 325°F (165°C). Grease and line an 8×8-inch pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, melted butter, erythritol, vanilla, and salt until a soft dough forms.
- Press evenly into the pan and bake 10–12 minutes, until lightly golden. Cool slightly.
- In another bowl, beat cream cheese and sweetener until smooth. Add pumpkin, eggs, vanilla, and spices. Mix well.
- Pour in heavy cream and blend until velvety.
- Spread pumpkin mixture over crust and smooth the top.
- Bake 35–40 minutes, until the center is mostly set with a slight jiggle.
- Cool for 30 minutes, then refrigerate 2–3 hours (or overnight).
- Slice and serve chilled with whipped cream or a sprinkle of cinnamon.
Notes
Use room-temperature ingredients for a smooth filling.
Add pecans or sugar-free caramel for extra decadence.
Pre-bake crust longer for a firmer base. Substitutions
Almond flour → sunflower seed flour (nut-free)
Butter → coconut oil or ghee
Cream cheese → dairy-free cream cheese
Heavy cream → coconut cream
Sweetener → allulose, erythritol, or monk fruit blend
