Fall desserts bring a sense of nostalgia and comfort. Whether you’re baking something up for Thanksgiving, Halloween, or a friendly potluck, there’s something special about incorporating pumpkin into your dish. That’s what makes recipes like this peanut butter pumpkin spice cake so special — not to mention that peanut butter and pumpkin make a surprisingly delicious flavor combination. And of course, while traditional pumpkin cakes use ingredients like all-purpose flour and brown sugar, this keto-friendly version uses almond flour and monk fruit sweetener.
This fall dessert is:
The main ingredients are:
Optional additional ingredients:
Health Benefits Of Pumpkin Spice Cake
Rich in Eye-Protecting Nutrients
Pumpkin is a rich source of vitamin A, along with the phytonutrients lutein and zeaxanthin. These three nutrients have an affinity for your eyes and are crucial for the longevity of your eye health. Lutein and zeaxanthin, in particular, may help prevent macular degeneration and cataracts, which are two eye conditions that often come with age[*][*].
Warming Spices Assist Digestion
The spices contained in pumpkin spice (ginger, cloves, nutmeg), along with cinnamon, are all considered warming spices as they not only impart a warming flavor — but they also warm your body. It’s been well-understood for thousands of years that spices that warm your body can also enhance your digestive processes. When your body is cold, energy gets diverted throughout your system to warm things up. When your body is warm, however, your energy can stay in your internal organs, which means they get to function more optimally. The result is more efficient digestion, with a reduction in digestive issues like gas and bloating[*][*].
Pumpkin Spice Cake
Begin by preheating your oven to 350 degrees F, and coating a 9 by 12 inch baking dish with butter or nonstick spray. Next, add all the cake ingredients to a large bowl or stand mixer, and whisk together well until smooth. Bake your cake for 22-25 minutes until the top is slightly golden brown and the edges have begun to pull away from the sides of the pan.
Once it’s ready to come out of the oven, remove and let it cool on a cooling rack at room temperature before frosting. Prepare frosting by adding cream cheese, butter, monk fruit, and vanilla extract to a small mixing bowl. Whip well until it’s light and fluffy, and frost the top of the cake.
Finally, sprinkle the Perfect Keto bars over frosting, and serve immediately.
- Be sure to purchase natural peanut butter, preferably organic. It may be a couple of extra dollars, but the health benefits are worth it.
- When buying the pumpkin, be sure that you get pure pumpkin puree with nothing added. Some canned pumpkin will come with added sweeteners or pumpkin pie spice– that will add far too many carbs to your pumpkin spice cake.
- If your peanut butter is too thick, you can warm it over the stove for a couple of minutes to thin it out a bit.
Variations To Your Pumpkin Spice Cake
If you want to mix things up a bit there are a few variations you can try with your PB pumpkin cake.
- Add sugar-free chocolate chips for a little extra chocolate, or nuts like walnuts or pecans for extra crunch.
- Use almond butter instead of peanut butter
- Make peanut butter pumpkin cupcakes by switching up your baking dish for cupcake tins.
- Garnish with a powdered sugar replacement like swerve or monk fruit for an added festive look.
Pumpkin Spice Cake
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 16 pieces 1x
- 1 cup pumpkin puree
- 1/4 cup coconut oil
- 3 tablespoons peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoons coconut flour
- ¼ cup powdered peanut butter
- 2/3 cup monk fruit or stevia
- 2 teaspoon baking powder
- 2 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
CREAM CHEESE FROSTING:
- Preheat the oven to 350°F and coat a 9×9 baking dish with non-stick spray or butter. Set aside.
- Add all cake ingredients to a large bowl or stand mixer, starting with dry ingredients, and then adding wet ingredients. Whisk well until smooth, then pour the batter into the prepared cake pan.
- Bake for 25-30 minutes until the top is slightly golden brown and the edges have begun to pull away from the sides of the pan. When you insert a toothpick into the cake it should come out clean.
- Remove from the oven and let cool completely before frosting.
- Prepare frosting by adding cream cheese, butter, monk fruit, and vanilla extract to a small bowl. Whip well until light and fluffy. Frost the top of the cake.
- Serving Size: 1 piece
- Calories: 172
- Fat: 15g
- Carbohydrates: 5g (net. 3g)
- Fiber: 2g
- Protein: 5g
Keywords: peanut butter pumpkin spice cake