Keto Pumpkin Cake

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

4 oz salted butter (softened, not melted)

4 oz cream cheese (softened)

1/2 cup pumpkin puree

1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)

2 eggs

1 tsp vanilla

2 ½ cups almond flour

1/4 cup powdered sweetener

1 tbsp baking powder

1 tsp pumpkin spice

4 oz salted butter (melted)

1/4 cup powdered sweetener

1/4 tsp pumpkin spice

Directions

Preheat oven to 350. Grease a 9x13 pan.

Cream together the butter, cream cheese, pumpkin puree, and sweetener with an electric mixer.

Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.

Spread in the prepared baking dish.

Drizzle the melted butter over the cake and sprinkle with the powdered sweetener and 1/4 tsp pumpkin spice.

Bake for 30-32 minutes until the cake is barely golden and no longer look wet on top. Do not over bake or you will lose the gooey butter cake texture.

Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator but pieces need to be warmed before serving for the right texture.

Nutrition

• Serving Size: 1 piece
• Calories: 293.9 kcal
• Total Fat: 27.7 g
• Saturated Fat: 10.9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.6 g
• Cholesterol: 69 mg
• Sodium: 199.8 mg
• Total Carbohydrate: 7.6 g
• Dietary Fiber: 2.8 g
• Total Sugars: 1.8 g
• Protein: 7.6 g