Keto Pumpkin Earthquake Cake [Loaded Low-Carb Treat]

Pumpkin Cake is one of the most popular desserts in America. The cake is moist and spiced with pumpkin pie spice. The rich pumpkin flavor adds a moist and chewy texture to the cake.

The cake is usually made with eggs, sugar, baking powder, almond flour, and butter, but this recipe excludes sugar. This one’s filled with light pumpkin pie spice creme in between each layer.

The pumpkin cake can be made based on a pumpkin pie recipe, but here the pumpkin flavor is subtle. We recommend using a glass or ceramic baking dish for this cake; you’ll be cutting the pieces right out of the pan and you don’t want to scratch your non-stick bakeware. You can make several types of pumpkin cake, such as bundt or round cakes.

Beat eight ounces of cream cheese with 3/4 cup of unsalted butter until the mixture comes together. Then add the powdered sweetener. The final product should be thick and spreadable. Use a large spoon to dollop on the cake batter, spreading it thinly and evenly across the pan. Next sprinkle on chopped pecans and use a knife to swirl everything together. Finally, sprinkle the top with chocolate chips.

You can bake it for 40 to 45 minutes or if you like it moist, until the cake is clearly set but still somewhat soft and jiggly when gently shaken. Remember to take the cake from the pan and allow it to cool fully before storing it. We recommend storing the cake in the refrigerator. To serve, cut the cake into pieces using a sharp knife.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-pumpkin-earthquake-cake/

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Ingredients:
2 1/3 cup almond flour
2/3 cup allulose
1/4 cup unflavored low-carb protein powder
2 teaspoon baking powder
2 teaspoon pumpkin pie spice
1/4 teaspoon salt
3 large egg
2/3 cup pumpkin puree
3/4 cup unsalted butter, melted + divided
1 large egg, room temp
1/2 teaspoon vanilla extract
8 ounce cream cheese, softened
3/4 cup powdered allulose
1/2 cup pecans, chopped

Nutrition Summary: This makes a total of 20 servings of Keto Pumpkin Earthquake Cake. Each serving comes out to be 220 calories, 20g fat, 2.5g net carbs, and 5.8g protein.

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See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
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