This Keto Pumpkin Bread Cake is a fall favorite you’ll want to make again and again.
If you enjoy quick desserts, mug cakes and small single-serve treats, you’ll love how simple this pumpkin cake is to prepare. It works beautifully in an air fryer and can also be baked in a conventional oven. The air fryer creates a lovely, slightly crisp top while keeping the inside moist and dense — somewhere between a pumpkin bread and a cake. A tangy cream cheese frosting makes a perfect finishing touch.
We tested this in a 7-inch cake pan made for the air fryer. If you bake it in a standard oven, keep an eye on it and cover loosely with foil if the top starts browning too quickly.
Simple Keto Cream Cheese Frosting
- 1 oz cream cheese
- 1 tbsp Swerve (confectioners)
- 1/8 tsp vanilla extract
Directions: Beat together until smooth and creamy. Adjust sweetness or flavor extracts to taste — almond, maple, or a touch of cinnamon extract can be delicious additions.
How we made this Keto Pumpkin Bread Cake
Start by combining the wet ingredients, then whisk until smooth and lump-free. Add the dry ingredients and mix until well blended. Spread the batter evenly in a prepared pan and bake.
After mixing, the batter should be evenly textured and easy to spread into the pan.
Bake until set with a golden crust on top. The air fryer method yields a slightly firmer exterior while the interior stays tender.
Slice and serve warm. Add cream cheese frosting if desired for a richer dessert.
Keto Pumpkin Bread Cake Recipe
Makes: 4 servings (7″ cake)
Ingredients
- 1/4 cup 100% pure pumpkin (canned)
- 2 tbsp unsweetened almond milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 1 tsp baking powder
- 2 tbsp powdered stevia or preferred keto sweetener
- 1 tsp pumpkin pie spice
- 1/8 tsp Himalayan pink salt (or regular salt)
Directions
Oven Method
- Preheat oven to 350°F (175°C). Line a small 7″ pan with parchment and lightly spray with non-stick spray.
- In a large bowl, whisk together pumpkin, almond milk, eggs and vanilla until smooth.
- Add coconut flour, baking powder, sweetener, pumpkin pie spice and salt. Stir until well combined and no lumps remain.
- Spread the batter evenly in the prepared pan and bake for about 20 minutes. Check for doneness with a toothpick; bake a few minutes longer if needed.
Air Fryer Method
- Line a 7″ cake pan with parchment and spray lightly with non-stick spray.
- Prepare the batter as above: combine wet ingredients, then add dry and mix until blended.
- Spread the batter evenly in the pan, place the pan in the air fryer, set the temperature to 350°F (175°C) and bake for about 25 minutes or until set.
Nutrition (per serving)
Calories 80, Total Carbs 8g, Fiber 4g, Net Carbs 2g, Fat 3g, Protein 4g
Notes: Nutrition values are approximate and can vary depending on specific brands and ingredient substitutions.
Tips: Use a 7-inch pan for best results in most air fryers. If you prefer a sweeter cake, increase the sweetener slightly or pair with a sweeter cream cheese frosting. For added texture, stir in chopped toasted nuts or sugar-free chocolate chips sparingly to keep carbs low.