Keto Pumpkin Sheet Cake

Keto Pumpkin Sheet Cake

This gluten free, keto-friendly pumpkin sheet cake is made with almond and coconut flour. Bursting with pumpkin flavor and warming spices, it’s topped off with a tangy spiced cream cheese frosting. This one-bowl dessert is perfect for a crowd! Recipe by A Full Living. Find nutritional info for: Keto Pumpkin Sheet Cake with Frosting, Keto Pumpkin Sheet Cake - No Frosting, and Keto Spiced Cream Cheese Frosting.
Servings
12 servings
Prep time
10 minutes
Cook time
26 minutes
Passive time
n/a

Ingredients

Spiced Cream Cheese Frosting
  • 8 oz full-fat Cream Cheese, softened (1 block)
  • 8 Tbsp unsalted Butter, room temperature (1 stick)
  • ¾ cup Powdered Sugar-Free Sweetener (Swerve) (108 g)
  • 1 tsp Pumpkin Pie Spice
  • ¼ tsp Kosher Salt
  • 1 Tbsp Vanilla Bean Paste or Extract
  • 2 Tbsp Heavy Cream, at room temperature

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 13-inch pan very well with butter or oil.
  2. In a large mixing bowl with a hand mixer on medium speed, combine butter and brown sugar replacement, and cream until smooth about 2–3 minutes. Mix in pumpkin puree, vanilla, and apple cider vinegar, and combine completely.
  3. Mix in eggs one at a time until completely incorporated.
  4. Sift in dry ingredients, then fold together using a rubber spatula to combine completely.
  5. Pour batter into prepared pan, and spread as evenly as possible using an offset spatula. Bake for 26–31 minutes, until a toothpick comes out mostly clean with a few dry crumbs. Cool completely in the pan on a cooling rack before frosting.
  6. For the frosting, cream together cream cheese and butter on medium speed until fluffy and combined. This will take 2–3 minutes.
  7. Using a metal sieve, sift in the powdered sweetener, pumpkin spice and salt. Mix again until completely incorporated, scraping the sides of the bowl to ensure all ingredients are mixed in.
  8. Add in vanilla and heavy cream in a slow stream until the mixture is fully combined and completely smooth.
  9. Once the cake has cooled completely and it’s time to assemble, take the room temperature frosting and gently spread it over the top of the cake using an offset spatula. Finish decorating with the back of a spoon to swirl in ripples, then sprinkle with more pumpkin spice or cinnamon to serve. Cut into 16 squares and enjoy!

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