Fall is the season for pumpkin spice everything. To celebrate, I developed this recipe. It’s so good you’ll want to put on yoga pants! (OK, maybe no yoga pants.)

Low-Carb Pumpkin Spice Cake with Sugar-Free Cream Cheese Frosting

Yield: 12

Calories per serving: 284

Low-Carb Pumpkin Spice Cake with Sugar-Free Cream Cheese Frosting


  • 1 stick butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp vanilla extract
  • 6 large eggs
  • 1 15oz can pumpkin puree
  • 3/4 cup Truvia
  • 1/2 cup coconut flour
  • 3/4 cup almond meal
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp clove
  • 1/2 tsp salt
  • 8 oz cream cheese, room temperature
  • 4 oz unsalted butter, room temperature
  • 6 Tbsp sugar-free coffee syrup, any flavor (recommendations: vanilla, caramel, pumpkin spice)


  1. Preheat oven to 350°F.
  2. Spread pumpkin between 2 layers of paper towel for 20 minutes to remove excess moisture.
  3. Combine all ingredients and mix thoroughly.
  4. Pour into greased 8″x8″ baking dish.
  5. Bake for 60-70 minutes or until set.
  6. Allow to cool completely.
  1. Whip all ingredients until combined and fluffy.
  2. Chill for at least 2 hours.
  3. Spread a dollop on a slice of the Low-Carb Pumpkin Spice cake.


Nutrition info for plain cake, per serving (approximately): 184 calories, 9g carbohydrates, 5g fiber, 4g net carbohydrates, 14g fat, 6g protein

Nutrition info for frosting, per serving (approximately): 100 calories, 1g carbohydrates, 0g fiber, 1g net carbs, 10g fat, 1g protein

Nutrition info for cake with frosting, per serving(approximately): 284 calories, 10g carbohydrates, 5g fiber, 5g net carbohydrates, 24g fat, 7g protein


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