An easy Keto Pumpkin Spice Sheet Cake for when you want low carb pumpkin spice cake but aren’t worried about making it fancy!
Sheet cakes were popular when I was growing up – especially if you were bringing dessert to a gathering. It’s a no muss, no fuss way to have cake and frosting, and you don’t have the anxiety of it breaking while getting out of the pan, or the frosting getting smushed on your way over. You just slap that stuff on with a butter knife, cover it with foil and go.
It was awesome.
I haven’t made a sheet cake in years – mostly because there is so much pressure when blogging to make everything look pretty. In fact it’s gotten a little over the top with bloggers one upping each other to see who can make the most extreme, or the most beautiful desserts.
While it’s true that we all love looking at those masterpieces on Pinterest, what we all really need at home is to get keto cake and frosting into our face (or family, or friends faces) as quickly and easily as possible. Who’s with me? I know you are.
So I put aside my own blogger tendencies to try and make it gorgeous and focused on flavor and texture instead. Friends this Keto Pumpkin Spice Sheet Cake is the bomb. I’m not even kidding. I’m not going to start raving about how it’s the BEST keto pumpkin cake out there because I think that’s an annoying trend that bloggers need to stop embracing, but I can tell you that it’s straight up amazing.
I posted this Keto Cream Cheese Frosting recipe the other day, and it’s so creamy and delicious that it perfectly complements the homey and comforting flavor of the pumpkin and spices in this sheet cake.
I’m not going to lie, I started piping rosettes on this Keto Pumpkin Spice Sheet Cake to make it more interesting, but got halfway through and forced myself to spread it all out with a knife. Because that’s what you do to a sheet cake – no need to put lipstick on this pig, it really doesn’t need it. (Though if you made this as a layer cake and then piped rosettes it would make it party ready fo sho.)
I did throw some chopped pecans on there – not just for looks, but also because I love the texture, but you certainly don’t have to. Or if you don’t have pecans, walnuts would also work.
KETO PUMPKIN SPICE SHEETCAKE RECIPE VIDEO ??
Whether you make it for home or to take to a gathering, this Keto Pumpkin Spice Sheet Cake will get you through pumpkin season without wrecking your low carb diet – and you won’t even miss all those other pumpkin desserts on the table. Pinky promise.
Looking for more Keto Pumpkin Dessert Recipes? Check out this great collection of the 125 Best Low Carb and Keto Pumpkin Recipes that I gathered from some of the best bloggers out there!
- 1 1/2 sticks (6 ounces) butter, melted
- 4 large eggs
- 2 teaspoons vanilla extract (no sugar added)
- 1 cup solid pack pumpkin puree
- 2 cups superfine blanched almond flour**
- 1/2 cup coconut flour**
- 2/3 cup granulated erythritol sweetener**
- 1/2 teaspoon xanthan gum**
- 1/8 teaspoon kosher salt
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 batch
- 2 tablespoons chopped pecans or walnuts (optional)
- Preheat the oven to 350 degrees.
- Grease a 9 by 13 sheet pan with butter or coconut oil.
- Place the melted butter, eggs, vanilla extract, and pumpkin in a blender and blend until smooth.
- Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves in a large bowl and whisk together until blended.
- Pour the blended wet ingredients into the dry ingredients, using a rubber spatula to scrape it all out of the blender.
- Stir until the batter is mostly smooth.
- Transfer the batter to the sheet pan and spread out evenly.
- Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool for at least one hour before frosting.
- Spread the cream cheese frosting evenly over the cake and sprinkle with nuts if using.
- 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.