Keto Glazed Pumpkin Spice Cake Recipe

Thanksgiving is over, and hopefully you have lots of pumpkin purée leftover like I did. Luckily for us, pumpkins are relatively low in carbs. This cake is a perfect dessert for the autumn and winter holidays, and I hope you enjoy. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire cake = 25.43g net carbs
Cut into 8 slices, each slice = 3.18g net carbs



  • 1 large egg
  • 1 cup pumpkin purée
  • ½ cup golden monk fruit sweetener
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup vegetable oil
  • 2 tsp. imitation vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1 tsp. cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. xanthan gum
  • ¼ tsp. ground allspice


  • ½ cup powdered monk fruit sweetener
  • 4 Tbsp. water
  • 1 Tbsp. heavy whipping cream
  • ½ tsp. cinnamon (optional)



  1. Preheat oven to 325 degrees, and grease a 7″ bundt cake pan. (I used a springform pan with straight walls for presentation).
  2. In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, golden monk fruit sweetener, cinnamon, ginger, nutmeg, allspice, baking soda, sea salt, xanthan gum). Mix well.
  3. Add wet ingredients into bowl (egg, pumpkin purée, water, vegetable oil, imitation vanilla extract). Mix well.
  4. Pour batter into cake pan.
  5. Bake for 50-60 minutes and let cool completely. (The cake will flatten).


  1. In a blender, combine powdered monk fruit sweetener, Tbsp. water, and heavy whipping cream.
  2. Add 1 Tbsp. of water as needed.
  3. Optional: add cinnamon.
  4. Pour mixture onto cooled cake.

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