Wanted a simple keto pumpkin dessert for Thanksgiving different from others I have made in the past 4 years. So I took my Keto vanilla cake recipe and made some swaps to create a soft and moist pumpkin keto cake with a slightly sweetened cream cheese whipped cream frosting.
I did the simplest type of cake which is an easy 9x13 cake. You can definitely make this as a layered cake but the baking times would be less and it's harder to slice a layer cake into smaller portions. One slice of fifteen of a 9x 13 is three grams of net carbs so if you make a layered cake and only slice it into twelve it would be four grams of net carbs per slice. You can also make these into cupcakes, it will probably make about 21 cupcakes. They will bake for about 16-18 minutes for cupcakes. That will bring the carb count down to 2 net carbs per cupcake if you use the same frosting as me.
The recipe starts with softened butter and sweetener. You can use avocado oil or coconut oil in place of the butter. The sweetener I used a golden monkfruit/erythritol blend but any erythritol sweetener will work. I don't suggest an allulose sweetener because they make baked goods stay wet and brown too much in high quantities. Allulose in small amounts in baked goods work to add moisture and browning but this cake is super moist already. You can minus the sweetener quite a bit and add a powdered or liquid stevia to sweeten the cake more if you don't want to use a lot of erythritol.
I used Isopure unflavored whey protein isolate instead of isopure vanilla but you can use other protein powders I just can't guarantee they will be the best keto baked good. Whey protein isolate has no lactose in it, if you are worried about that. You can also use a complimentary flavored protein powder, I would just cut back on the sweetener a little bit and spices if using a cinnamon one that has a lot of flavor. If you look at the ingredient list on the protein powder, it lists the ingredients in order of quantity in the powder, so if there is a gum of some kind high on the list I would cut down the xanthan gum from the recipe. I hate not found another protein powder that will work as a 1:1 swap with the whey protein. I've tried a plant based protein and beef protein isolate, both time my cakes were wet still after they were browned and looked done. I have figured out a dairy free version for my vanilla cake recipe but I'm not sure there is enough buttermilk to replace with pumpkin puree to make it pumpkin enough. But if you would like to try that it will be below.
If you want to use something other than coconut flour I know almond and lupin flour can be subbed out but you have to use up to 4x as much. I would start with 3x and gradually add until you get a thick consistency like my dough. I don't particularly like the texture almond flour gives keto baked goods. Lupin flour gives a good fluffy texture but the smell and taste of some brands can be really overpowering for some.
I replaced the low carb butter milk with pumpkin puree, it does make a very thick batter because if that. The big thing with that is making sure when you spread it out into the 9x13 it is even because the batter won't move and if it's too thick in one area it may cook unevenly. I baked mine for 25 minutes, I probably could have pulled it at 24 minutes. You want to bake it until it is no longer mushy in the middle and springs back in the middle when you touch it and is a little brown on top.
The frosting is completely up to you. I made a slightly sweetened whipped cream cream cheese frosting. The sweetness level is completely up to you as well. The cake and frosting were a little light on sweetness for me but was good for my husband and father in law. I used a powdered monkfruit erythritol blend, any powdered erythritol will work, you can use just stevia or a combination of the two also. Can just do a stabilized whipped cream, which I have 3 ways to make a stabilized whipped cream-https://youtu.be/KAcoVoEGjMk . I've made something similar to this frosting but added some pumpkin puree to make a pumpkin mousse for my pumpkin roll recipe- https://youtu.be/S7cwQ4Pp2R8 .
Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.
Wilton 9x13 Pan- https://amzn.to/4ecH3nV
Cupcake Tins I bought cheaper- https://amzn.to/3EKyDnB
Colored Portion Scoops - https://amzn.to/3VX0fNF
Nordic Ware Half Sheet Pans- https://amzn.to/3SZ7dzE
Cooling Racks - https://amzn.to/3St6u8T
Wilton decorating tip set - https://amzn.to/3N2qjTw
Cheap set I bought mostly for the cake wheel- https://amzn.to/3F9r4rZ
Wilton 8 inch Cake Pans - https://amzn.to/3nEkoHA
Measuring spoons- https://amzn.to/3N07v7b
Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd
Restaurant 14 inch Spatula- https://amzn.to/3VUalP3
Icing Spatula Set- https://amzn.to/3FavezS
Hand Mixer I love - https://amzn.to/3PvULFu
Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K
Mini Offset Spatula - https://amzn.to/3e4i09O
Scale - https://amzn.to/339tsKN
Durelife golden monkfruit/erythritol - https://amzn.to/3LMS7eY
Lakanto golden monkfruit/erythritol sweetener- https://amzn.to/2ShMYTj
Lakanto powdered monkfruit/erythritol- https://amzn.to/3eHaz7u
Anthony's powdered monkfruit/erythritol - https://amzn.to/3oqS241
So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag
I buy whatever is cheapest...
Isopure Creamy Vanilla Whey Protein Isolate- https://amzn.to/3t2vjBs
Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9
Coconut Flour - https://amzn.to/3shHjuu - I prefer great value organic coconut flour
Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ
(As an Amazon Associate I earn from qualifying purchases)
Pumpkin Spice Blend I make (I don't particularly like a strong nutmeg flavor)
1/4 Cup Cinnamon
2 Tbs. Ginger
1 Tbs. Clove
1/2 Tbs. Nutmeg
Low Carb Pumpkin Cake Recipe
5oz./140g/1/2 Cup+2 Tbs.- Avocado Oil/Coconut Oil or Softened Butter
196g/1 Cup - Brown 1:1 Erythritol Sweetener Blend (Sweetener Video to explain why I use this sweetener- https://youtu.be/vvSSp3kgyCs )
4 Eggs (Room Temp)
1 Tbs. Vanilla Extract or complimentary flavor to pumpkin
1- 1/4 Cups/10 oz. Pumpkin Puree
120 g/approximately 1+1/2 Cups - Unflavored Whey Protein Isolate (Isopure 0 Carbs)
75 g/approximately 1/2 Cups + 2 Tbs. - Coconut Flour
1 tsp. Baking Powder
1/2 tsp. Anthony's Xanthan Gum
1 Tbs. Pumpkin Spice (any seasoning you like, to taste)
1 tsp. Cinnamon
1&1/2 tsp. Baking soda
2 tsp. Vinegar
Instruction:
Preheat oven to 350 degree and line a 9x13 cake pan with oil spray and parchment paper along the 2 long sides and bottom
Pull eggs, measure out the pumpkin puree, measure out oil/butter and granular sweetener into a stand mixer and whisk on medium, while that is going, weigh/measure, sift and whisk dry ingredients together, minus the baking soda
Scrap down the oil/butter and sweetener a few times, you just want the sweetener dissolved some and the butter is fluffy, add one egg at a time then scrape down and add the extract extract
Once all combined, alternate the pumpkin puree and dry ingredients in 3 additions, scraping down in between each addition
Measure out the baking soda into a bigger vessel than you think you will need and add the vinegar (it will bubble up) mix well then add to the batter and fold in making sure it is mixed well
Place batter into the prepared 9x13 pan and spread out evenly and bake for 24-28 minutes turning half way through to promote even cooking
Let cool or even refrigerate overnight before frosting, make sure to release from the not parchment side of the pan before frosting
Keto Buttercream Frosting Recipe- https://youtu.be/xQQasWnk_sM
Keto Cream Cheese Frosting Recipe- https://youtu.be/Q7c-DuGi4NM
Frosting I used:
8oz./1 Cup Softened Cream Cheese
8oz./1 Cup Heavy Whipping Cream
60g/1/2 Cup Powdered Sweetener (to taste)
Liquid or powdered stevia (optional, to taste)
1 tsp. Ground Cinnamon
1 tsp. Vanilla Extract (or any complimentary extract)
Instructions:
Whip the heavy cream with the extract until stiff peaks form
Beat the cream cheese with the sweetener and cinnamon until soft and fluffy
Add half the whipped cream to the cream cheese and fold in then fold the other half of the whipped cream into the cream cheese until a nice smooth frosting is formed
Spread or pipe the frosting evenly onto the cake, serve right away directly from the pan or once chilled use the paper to lift out of the pan onto a serving tray
Cut into 15 slices if you want to keep the macros consistent with mine
Macros for 1/15 of the cake:
260 Calories
21g Fat
23g Total Carbs
3g Fiber
17g Sugar alcohol
3g Net Carbs
12g Protein
If you are in AL, CT, DE, FL, GA, IN, IL, KY, ME, MA, MD, MI, MS, NC, NJ, NH, NY, OH, PA, RI, SC, TN, VA, VT, WI, or WV, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto breakfast Baked Goods- Sugarswapbakeshop.com
If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.
Also for any questions you can find my email address or contact me through my website.
I have a PO box for anyone interested in sending things also.
Buy Me a Coffee- http://buymeacoffee.com/ketoupgrade
Perfect Keto Link: shop.perfectketo.com/ALYCIA20 162
Code for 20% off- ALYCIA20
Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.
I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
Patreon: https://www.patreon.com/KetoUpgrade
Address:
Alycia J Distefano
P. O. Box 56
Derby, NY 14047
PayPal- https://paypal.me/KetoUpgrade?country.x=US&locale.x=en_US
Instagram-@Ketoupgradechef https://www.instagram.com/ketoupgradechef/?hl=en
Reddit-u/KetoUpgrade https://www.reddit.com/user/KetoUpgrade
Facebook Page - https://www.facebook.com/Keto-Upgrade-101196711864226
Business Inquires:
Keto Upgrade e-mail - ketoupgrade.info@gmail.com