For those on a keto diet who crave a sweet fall treat, this Keto Pumpkin Dump Cake is an easy and delicious solution. Made with low-carb ingredients, this cake delivers all the warm, spiced pumpkin flavor without the extra carbs. It’s perfect for a quick dessert or a cozy family gathering, and the best part is that it takes very little effort to prepare!
Why You’ll Love This Keto Dessert
- Low-carb and keto-friendly: Uses almond flour and low-carb sweeteners to keep carbs low.
- Simple to make: A true “dump cake”—just dump the ingredients into a baking dish, mix, and bake.
- Perfect for fall: Filled with pumpkin flavor and warm spices that bring out the taste of autumn.
How to Make a Keto Pumpkin Dump Cake
Ingredients
- 1 can (15 oz) pumpkin puree
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 3/4 cup granulated erythritol or monk fruit sweetener (for a low-carb sweetener)
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 2 large eggs
- 1/2 cup butter (melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
Step 1: Prepare the Pumpkin Mixture
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a bowl, combine the pumpkin puree, eggs, vanilla extract, and sweetener. Mix until smooth.
Step 2: Mix the Dry Ingredients
- In a separate bowl, mix the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt.
- Gradually add the dry mixture to the pumpkin mixture and stir until just combined.
Step 3: Assemble and Bake
- Pour the batter into the greased baking dish and spread evenly.
- Drizzle the melted butter over the top of the cake.
- Bake for 40-45 minutes or until the cake is golden and a toothpick inserted comes out clean.
- Let the cake cool for a few minutes before serving.
Serving Suggestions
- Top with whipped cream: Serve with keto-friendly whipped cream or sugar-free ice cream.
- Sprinkle with nuts: Add chopped pecans or walnuts for some added crunch and flavor.
- Pair with coffee or tea: This cake makes a wonderful treat with a warm beverage on a chilly day.
Tips for the Best Keto Pumpkin Dump Cake
- Use room temperature eggs: This helps the cake mix more evenly.
- Adjust the sweetness: Feel free to add more or less sweetener according to your taste.
- Let it cool completely: The cake will set more as it cools, making it easier to slice.
For more keto desserts, take a look at 3-Ingredient Sweet Potato Brownies or enjoy a comforting warm treat like Pumpkin Chia Pudding.
Frequently Asked Questions (FAQ)
1. Can I use another low-carb sweetener?
Yes, you can use Stevia or Monk Fruit sweetener as a substitute for erythritol. Just make sure it’s a granulated type to maintain the right texture.
2. How should I store the cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave if desired.
3. Can I add toppings to the cake?
Definitely! You can add sugar-free chocolate chips, nuts, or even a keto cream cheese frosting for added flavor and texture.
Conclusion: A Guilt-Free, Low-Carb Dessert
This Keto Pumpkin Dump Cake is an easy and delicious way to enjoy a fall dessert without the carbs. With its spiced pumpkin flavor and low-carb ingredients, it’s perfect for anyone following a keto diet or looking to reduce sugar.