I can't take credit for this delicious keto pumpkin spice cake recipe. My husband Chris pieced together this recipe and made it for me for my birthday this year. It was soooo good and everyone loved it! It didn't last 2 days in the fridge after, making a nice treat to go with an early afternoon coffee.

Keto Pumpkin Spice Sheet Cake Recipe

Cake Ingredients:

To frost the cake:

Directions:

  1. Preheat the oven to 350F. Grease a 9 by 13 sheet pan with coconut oil spray.

  2. Add the melted butter, eggs, vanilla extract, and pumpkin in a blender and blend until smooth.

  3. Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and clove in a large bowl and whisk together until blended.

  4. Pour the blended wet ingredients into the dry ingredients. Stir until batter dry ingredients are just incorporated into the wet.

  5. Transfer the batter to the sheet pan and spread out evenly. Bake at 350F for 35 minutes, or until a toothpick inserted in the center comes out clean.

  6. .Remove from the oven and cool for one hour or more before frosting. Spread the cream cheese frosting evenly over the cake and sprinkle with chopped nuts. Cut and serve. Store any leftover cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Give this awesome cake a try for your Thanksgiving, fall birthdays, or just any time you're craving a sweet pumpkin treat! If you give it a shot, let me know how it goes in the comments or if you share pics on Instagram, tag me so I can see your creations. :)