Low Carb Pumpkin Spice Cake
Soft, warmly spiced, and perfectly cozy — this low carb pumpkin spice cake is packed with fall flavors while staying keto-friendly and naturally sweetened.
- Author
- Hind Alwan
- Prep Time
- 15 minutes
- Servings
- 10 slices
- Category
- Cakes
- Cuisine
- American
Ingredients
- 4 eggs
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ cup sweetener
- ¾ tsp baking soda
- 2 tbsp pumpkin spice
- ½ cup pumpkin purée
- ¼ cup avocado oil or melted butter
- Pinch of salt
- ½ cup sugar-free chocolate chips (optional)
Directions
- Preheat oven to 180°C (350°F) and grease or line a cake pan or loaf pan.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, baking soda, pumpkin spice, and salt.
- Add eggs, pumpkin purée, and avocado oil (or melted butter).
- Mix until smooth and fully combined.
- Fold in chocolate chips if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool before slicing and serving.