This easy keto pumpkin cake has crunchy pecan toppings! Serve it with your favorite low-carb ice cream for the perfect dessert.
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.
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.