Keto Sugar Free Pumpkin Spice Cake

Here is my favorite sugar free pumpkin spice cake recipe, with a moist, fluffy texture and warm spices like cinnamon, nutmeg, and ginger that make your kitchen smell amazing.

This pumpkin spice cake is perfect for anyone watching their sugar intake but still wants to enjoy fall flavors. I love making this when we have friends over because nobody can tell it’s sugar free. Plus, it stays fresh for days and tastes even better the next morning with coffee.

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What Kind of Pumpkin Puree Should I Use?

For this cake, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sweeteners added, which will throw off the balance of your recipe. Look for cans labeled “100% pure pumpkin” or “pumpkin puree” in the baking aisle. Libby’s is a popular brand that works well, but any pure pumpkin puree will do the trick. If you’re feeling ambitious, you can even make your own by roasting a sugar pumpkin and pureeing the flesh, though canned is perfectly fine and much more convenient for this recipe.

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Options for Substitutions

This sugar-free cake is pretty adaptable, so here are some swaps you can make if needed:

• Almond flour: You can substitute with coconut flour, but use only 1/3 the amount (about 6 tablespoons) since coconut flour absorbs much more liquid. You might need to add an extra egg to keep the right texture.
• Low carb sweetener: Any granulated sugar substitute works here – erythritol, stevia blend, or monk fruit sweetener. Just check the conversion ratios on the package since they vary by brand.
• Brown sweetener: Regular low carb sweetener mixed with a pinch of molasses works, or you can use coconut sugar if you’re okay with a bit more carbs.
• Sour cream: Greek yogurt (full-fat) makes a great substitute and adds extra protein. You can also use heavy cream if that’s what you have on hand.
• Pumpkin pie spice: Make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves. Use about 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves for each tablespoon needed.
• Blackstrap molasses: Regular molasses works fine, or you can skip it entirely if you don’t have any – it just adds a bit of depth to the flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with sugar-free pumpkin spice cake is not letting your cream cheese come to full room temperature, which can lead to lumpy batter and an uneven texture – take it out at least 2 hours before baking or soften it quickly in the microwave using 15-second intervals.

Another common error is overmixing the batter once you add the eggs, which can cause the cake to crack on top during baking, so mix just until the ingredients are combined and no streaks remain.

Since sugar-free sweeteners can behave differently than regular sugar, avoid opening the oven door for the first 45 minutes of baking time, as the sudden temperature change can cause your cake to sink in the middle.

Finally, don’t skip the cooling process – let the cake cool completely in the pan before removing it, as sugar-free cakes tend to be more fragile when warm and can easily break apart.

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What to Serve With Sugar Free Pumpkin Spice Cake?

This rich, creamy cake is perfect on its own, but a dollop of freshly whipped cream makes it even better – especially since you’ve already got whipping cream in the recipe! A hot cup of coffee or spiced chai tea pairs beautifully with all those warm fall spices like ginger and pumpkin pie spice. For a fun contrast, try serving it alongside some toasted pecans or walnuts for a nice crunch, or even a small scoop of sugar-free vanilla ice cream if you want to make it extra special. Since it’s already quite rich with all that cream cheese, keep the sides simple so the cake can really shine.

Storage Instructions

Refrigerate: This pumpkin spice cake needs to live in the fridge since it’s made with cream cheese and sour cream. Cover it tightly with plastic wrap or store in an airtight container for up to 5 days. The flavors actually get better after a day or two, so don’t worry about making it ahead!

Freeze: You can absolutely freeze slices of this cake for later treats. Wrap individual pieces in plastic wrap, then place in a freezer bag for up to 3 months. It’s perfect for portion control when you want just a small piece of something sweet.

Serve: Let frozen slices thaw in the fridge for a few hours or on the counter for about 30 minutes before serving. The cake tastes amazing cold straight from the fridge, but you can also let it sit at room temperature for 15 minutes if you prefer it less chilled.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3700
• Protein: 70-80 g
• Fat: 310-330 g
• Carbohydrates: 70-90 g

Ingredients

For the crust:

• 1 1/4 cups almond flour
• 3 tbsp melted butter
• 1 tbsp brown sugar substitute
• 1/2 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp pumpkin pie spice
• 1 tsp blackstrap molasses

For the cheesecake filling:

• 24 oz cream cheese (3 packages, softened)
• 6 large eggs
• 1 cup low carb sweetener
• 1 cup sour cream
• 1 cup pumpkin puree
• 1 tbsp vanilla extract
• 1 tbsp pumpkin pie spice

For the topping:

• 1 tbsp caramel sauce, optional
• Whipped cream

Step 1: Prepare the Crust

• 1 1/4 cups almond flour
• 3 tbsp melted butter
• 1 tbsp brown sugar substitute
• 1/2 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp pumpkin pie spice
• 1 tsp blackstrap molasses

In a food processor or large bowl, combine almond flour, melted butter, brown sugar substitute, ground allspice, ground ginger, pumpkin pie spice, and blackstrap molasses.

Mix until the ingredients are well combined and resemble wet sand.

Transfer the mixture into a springform pan and press it evenly across the bottom to form the crust.

Step 2: Bake the Crust

• prepared crust from Step 1

Preheat your oven to 275°F (135°C).

Place the springform pan with the pressed crust into the oven and bake for about 12 minutes, or until the crust is lightly golden.

Remove from the oven and set aside to cool while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

• 24 oz cream cheese (3 packages, softened)
• 1 cup low carb sweetener
• 6 large eggs
• 1 cup sour cream
• 1 cup pumpkin puree
• 1 tbsp vanilla extract
• 1 tbsp pumpkin pie spice

In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the softened cream cheese until smooth.

Gradually add the low carb sweetener, mixing until fully combined.

Then, mix in one egg at a time, ensuring each egg is incorporated before adding the next.

Once all eggs have been added, mix in the sour cream, pumpkin puree, vanilla extract, and pumpkin pie spice.

Scrape down the sides as needed to ensure everything is evenly mixed.

After all ingredients are incorporated, beat on medium-high speed for 2-3 minutes to create a smooth, creamy filling.

Step 4: Bake the Cheesecake

• crust with cheesecake filling from Step 3

Pour the prepared cheesecake filling from Step 3 over the baked crust in the springform pan.

Smooth the top with a spatula.

Place a pan of water (such as a 9″ x 13″ baking dish filled with about 2 inches of water) on the rack underneath the cheesecake to add moisture while baking.

Bake the cheesecake in a preheated oven at 300°F (150°C) for 1 hour.

After 1 hour, turn off the oven but leave the cheesecake inside for another hour to gradually cool.

Remove the cheesecake from the oven and allow it to cool completely in the pan at room temperature.

For best texture and flavor, refrigerate the cheesecake for at least 1 hour before serving.

I like to leave mine overnight—the flavors become even richer!

Step 5: Finish and Serve

• 1 tbsp caramel sauce, optional
• whipped cream

Before serving, top the chilled cheesecake with a drizzle of caramel sauce and a generous dollop of whipped cream.

For a fancier touch, you can pipe the whipped cream around the edges.

I love adding a sprinkle of pumpkin pie spice on top for a festive look.

Keto Sugar Free Pumpkin Spice Cake

Delicious Keto Sugar Free Pumpkin Spice Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 33 minutes mins

Cook Time 1 hour hr 6 minutes mins

Total Time 1 hour hr 39 minutes mins

Servings 4

Calories 3600 kcal

Ingredients

  

For the crust:

• 1 1/4 cups almond flour
• 3 tbsp melted butter
• 1 tbsp brown sugar substitute
• 1/2 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp pumpkin pie spice
• 1 tsp blackstrap molasses

For the cheesecake filling:

• 24 oz cream cheese (3 packages, softened)
• 6 large eggs
• 1 cup low carb sweetener
• 1 cup sour cream
• 1 cup pumpkin puree
• 1 tbsp vanilla extract
• 1 tbsp pumpkin pie spice

For the topping:

• 1 tbsp caramel sauce, optional
• whipped cream

Instructions

 

• In a food processor or large bowl, combine almond flour, melted butter, brown sugar substitute, ground allspice, ground ginger, pumpkin pie spice, and blackstrap molasses. Mix until the ingredients are well combined and resemble wet sand. Transfer the mixture into a springform pan and press it evenly across the bottom to form the crust.
• Preheat your oven to 275°F (135°C). Place the springform pan with the pressed crust into the oven and bake for about 12 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
• In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the softened cream cheese until smooth. Gradually add the low carb sweetener, mixing until fully combined. Then, mix in one egg at a time, ensuring each egg is incorporated before adding the next. Once all eggs have been added, mix in the sour cream, pumpkin puree, vanilla extract, and pumpkin pie spice. Scrape down the sides as needed to ensure everything is evenly mixed. After all ingredients are incorporated, beat on medium-high speed for 2-3 minutes to create a smooth, creamy filling.
• Pour the prepared cheesecake filling from Step 3 over the baked crust in the springform pan. Smooth the top with a spatula. Place a pan of water (such as a 9" x 13" baking dish filled with about 2 inches of water) on the rack underneath the cheesecake to add moisture while baking. Bake the cheesecake in a preheated oven at 300°F (150°C) for 1 hour. After 1 hour, turn off the oven but leave the cheesecake inside for another hour to gradually cool. Remove the cheesecake from the oven and allow it to cool completely in the pan at room temperature. For best texture and flavor, refrigerate the cheesecake for at least 1 hour before serving. I like to leave mine overnight—the flavors become even richer!
• Before serving, top the chilled cheesecake with a drizzle of caramel sauce and a generous dollop of whipped cream. For a fancier touch, you can pipe the whipped cream around the edges. I love adding a sprinkle of pumpkin pie spice on top for a festive look.