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5 from 1 vote

Grain Free Pumpkin Cake with Sugar Free Cream Cheese Frosting

One layer Pumpkin Cake with Cinnamon Cream Cheese Icing, Low Carb, Keto Friendly
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Low Carb Dessert
Cuisine: American
Servings: 12
Calories: 227kcal
Author: Angela Roberts



  • Pumpkin Cake Instructions
  • Prepare 9 inch cake pan with baking spray and or parchment paper.
  • Preheat Oven to 350 degrees F.
  • Combine all dry ingredients. Set Aside.
  • Beat eggs with Granulated Swerve for three minutes with mixer.
  • Mix pumpkin puree with pumpkin spice, Swerve brown sugar.
  • Add oil to pumpkin puree.
  • Add pumpkin mixture to eggs.
  • Slowly add in almond flour mixture.
  • Prepare pan with parchment paper and baking spray.
  • Bake at 350 for 35-40 minutes. Cover with foil at around 30 minutes.

Instructions for Frosting

  • Make sure cream cheese is completely at room temperature. You might even want to microwave for a 10 to 20 seconds.
  • Whip cream cheese.
  • Add softened butter and incorporate well.
  • Add in 1 to 3 teaspoons pumpkin pie spice (depends on your own taste).
  • Add in vanilla.
  • Add in Confectioner's sugar.
  • The flavors will not take hold completely until refrigerated a few hours.
  • To Assemble:
  • Cool cake completely.
  • Frost cake by spreading frosting over cake or decorating as seen in picture.
  • I prefer this cake refrigerated. It will keep up to a week. It will also freeze.


If you use sugar instead of swerve, the measurement is one to one.


Serving: 1g | Calories: 227kcal | Carbohydrates: 5g | Fat: 21g | Fiber: 2g | Sugar: 2g