Lifestyle Health

Low Carb Pumpkin Spice Cake with Cream Cheese Frosting

Low Carb Pumpkin Spice Cake with Cream Cheese Frosting

This pumpkin spice cake is Low Carb, Gluten Free, Grain Free, and Sugar Free.

Serves 12

pumpkin spice cake

Pumpkin is a delicious low carb vegetable which works beautifully in both savoury and sweet recipes. I highly recommend you make the pumpkin puree for this recipe yourself. Simply boil peeled, diced pumpkin until soft, drain with a colander and leave to cool to remove any excess moisture. Once cool, place in a food processor and blend until smooth.


  • 1 1/2 cups pumpkin puree
  • 2 cups almond flour
  • 1/3 coconut flour
  • 1/3 unflavoured whey protein
  • 1 tbsp baking powder
  • 2 tsps cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 cup butter, melted
  • 1/2 cup erythritol
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp stevia powder
  • 1/4 cup coconut milk



  • 250g cream cheese
  • 1/4 cup heavy cream
  • 1 cup erythritol, powdered
  • 1 tsp vanilla extract



  1. Preheat oven to 160 degrees C
  2. Grease two 8 inch springform round cake pans. Line the bottom of each pan with baking paper and grease.
  3. In a medium bowl mix together the almond flour, coconut flour, whey protein, baking powder and spices.
  4. In a large bowl beat butter, erythritol and pumpkin puree together until smooth. Add eggs, vanilla and stevia and beat again till well combined.
  5. Add almond flour mixture with coconut milk to the large bowl and mix until batter becomes thick.
  6. Divide batter evenly between prepared pans and smooth the top.
  7. Bake for 40mins or until an inserted toothpick comes out clean.
  8. Let cool completely.



  1. Mix all ingredients in a food processor until smooth.



  1. Place one layer of cake on a serving plate and spread with half the frosting.
  2. Add the second layer on top and spread with the other half of the frosting.