keto pumpkin cake

This pumpkin mug cake is moist and fluffy. It is also low carb and keto-friendly and cooks in less than 2 minutes.

Keto Pumpkin Mug Cake

unsalted butter (melted)

pumpkin puree

½ tbsp coconut flour

tbsp erythritol granular

tsp baking powder

cinnamon

tsp nutmeg

In a microwave-safe mug, add butter and heat in microwave until completely melted. Only heat a few seconds at a time, swirling in between, so that the butter does not overheat and splatter.

Once butter is melted, add in pumpkin puree and then egg. Whisk vigorously until batter is smooth and no egg streaks remain.

Add in remaining ingredients. Whisk until batter is smooth.

Cook cake at full power in the microwave for about 1 minute 45 seconds to 2 minutes, or until cake is cooked. Let cake cool a few minutes before adding toppings of your choice and serving.

This creamy roasted pumpkin soup is the perfect fall comfort food. Rich and flavorful, it&#039;s a great side dish or snack for the holiday season.

Roasted Pumpkin Soup

sugar

Salt and pepper

tbsp avocado oil or butter

onion

celery,

garlic,

cauliflower (fresh or frozen is fine)

tbsp fresh sage, chopped

paprika

cayenne

chicken broth

coconut milk

Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Sprinkle with salt and pepper and bake, flesh side up, 20 to 30 minutes, until tender and slightly browned. Remove and let cool, then scoop out the flesh from the skin.

In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and celery and sprinkle with salt and pepper. Sauté until the vegetables are tender, about 4 minutes. Add the garlic and cook another 30 seconds.

Add the cauliflower, pumpkin, sage, paprika, and cayenne, and sauté a minute or two. Add the chicken broth and bring to a boil. Reduce the heat and simmer 15 minutes, until the cauliflower is tender.

Transfer to a blender and blend until smooth, or use an immersion blender to blend until smooth. Return to the pan and stir in the coconut milk. Adjust seasonings to taste and serve.

This decadent Keto Pumpkin Cake has sweet pumpkin custard base and a crunchy pecan topping. It&#39;s so deliciously gooey and rich, it&#39;s destined to become a holiday favorite!

Keto Pumpkin Crunch Cake

eggs (room temperature)

Swerve Granular

heavy whipping cream

tsp pumpkin pie spice

tsp salt

box Swerve Yellow Cake Mix (divided)

pecans

Swerve Brown

butter (melted)

Preheat the oven to 350ºF and grease a 9x13 inch glass or ceramic baking pan.

In a large bowl, whisk together the pumpkin, eggs, sweetener, whipping cream, pumpkin spice, and salt. Measure out 1/2 cup of the cake mix and whisk into the pumpkin mixture until smooth.

Pour into the prepared baking pan, then sprinkle the remaining cake mix evenly overtop.

In a small bowl, whisk the pecans with the Swerve Brown. Sprinkle this evenly over the cake mix, then drizzle the melted butter evenly over the pecans.

Bake 45 to 55 minutes, until the top is just firm to the touch and a rich, deep brown. It will still be very soft underneath.

Remove and let cool to room temperature. You can also eat it warm, or chill it in the refrigerator to firm it up.

Ok YUM!!! So I made 2 of Carolyn's desserts today &amp; both were excellent!! I was in a baking mood, so I just stayed in the kitchen! This pumpkin crunch cake/custard was DELICIOUS!!! Especially while still warm! Carolyn, I know your recipes are a sure thing! I've tried many, and know if I want to be delighted after working &amp; hoping in the kitchen, your recipes are my go to! I also made your chocolate protein muffins &amp; they were fantastic also! I had to at least try a couple bites:) Those will be great to make a double batch &amp; have in the freezer for on the go, or weekend brunch for company! I put some of the batter in a donut pan &amp; that worked well too. THANK YOU for all your hard work!!

i love this recipe But for a change I was wondering if I could make this without any cake mixture and just have a pumpkin custard, with pecan cobbler topping? I was looking for a custard type dessert. thanks for all your recipes Carolyn I've bought all you books and some of your ebooks. they are always delicious 😋

I have made this recipe so many times, I know it by heart!  Absolutely one of the families favorites!!

So yummy! Trying some new recipes before Thanksgiving and this is a definite keeper! Easy and quick prep, made it exactly as recipe states. It took 50 minutes in my oven. Thanks for a great recipe!

This is really yummy. I may have doubled the pecans and brown sugar on top accidentally but it came out fantastic. We are going to serve this for Thanksgiving instead of the very non-keto sweet potato casserole my MIL makes. This is every bit as satisfying without the guilt!

This cake is delicious! I will definitely be making this again!

Top 3 keto pumpkin cake recipes from across the web

The most viewed keto pumpkin cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Keto Pumpkin Mug Cake

Roasted Pumpkin Soup

Keto Pumpkin Crunch Cake

Top 3 keto pumpkin cake recipes from across the web

The most viewed keto pumpkin cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Pumpkin Mug Cake

Roasted Pumpkin Soup

Keto Pumpkin Crunch Cake

The most viewed keto pumpkin cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine