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Keto Pumpkin Butter Cake

Rich, creamy, and perfectly spiced, this keto pumpkin butter cake is like pumpkin pie and cheesecake rolled into one. With a buttery almond crust and smooth pumpkin filling, it’s the ultimate fall dessert — indulgent yet completely low-carb and sugar-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings 9

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 8x8-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

Don’t overbake — a little jiggle means it’ll be creamy.
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