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.
How to Make It
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.
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