Keto Pumpkin Cake
This easy keto pumpkin cake has crunchy pecan toppings! Serve it with your favorite low-carb ice cream for the perfect dessert.
Servings 16 people
Calories 245kcal
Equipment
- 9x13 baking dish
- Mixing Bowl
Ingredients
- 1 box Keto-Friendly Sugar-Free Vanilla Cake Mix such as Swerve
- 29 ounces Pumpkin Puree
- 1 cup Heavy Whipping Cream
- 1 cup Swerve Confectioner's Sugar Substitute
- 1 tbsp Pumpkin Pie Spice
- 3 large Eggs
- 2 tsp Vanilla Extract
- 2 sticks Butter unsalted, melted
- 1 cup Pecans chopped
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, beat together the pumpkin puree, heavy whipping cream, sugar substitute, pumpkin pie spice, eggs and vanilla extract until smooth.
- Pour the batter into a 9x13 well greased baking dish.
- Sprinkle the cake mix over the pumpkin mixture.
- Drizzle the butter over the cake mix.
- Sprinkle the nuts on top.
- Bake for 55-60 minutes, or until the top of the cake is golden brown.
- Let sit until cooled to room temperature before serving.
Notes
Calories: 245
Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.