Are you looking for inspiration for a low carb cake recipe to prepare for this holiday season? Why don’t you give this pumpkin dump cake recipe a try?
Using pumpkin for keto-friendly recipes is not usually that popular because many think that this starchy vegetable is loaded with carbs.
This pumpkin dump cake recipe uses only 2 cups of pure pumpkin puree and the entire recipe has a total of 6.7 net carbs, which will easily fit into your keto macros.
Other Low Carb & Keto Pumpkin Recipes
Health benefits of pumpkin
Pumpkin is rich in beta-carotene that provides the bright orange color. Beta-carotene is converted into vitamin A in the body, which is good for healthy skin, teeth, and vision.
It also contains vitamin K, vitamin C, copper, magnesium, iron, and potassium.
Beta-carotene is an antioxidant that helps repair oxidative stress and is considered to be protective against certain diseases, including Alzheimer’s disease, high blood pressure, heart disease, Parkinson’s disease, and rheumatoid arthritis.
Notes about the recipe:
This delicious recipe from Gayle McLeod is divided into four parts – cake preparation, cream cheese filling preparation, pumpkin filling preparation, and finally, the layering of the cake.
It may look complicated but it’s really simple to make. Once you have the individual parts prepared it’s just a matter of layering them. It’s really delicious so it’s well worth it.
Make sure you use pure pumpkin puree for the recipe with nothing added. Some canned pumpkin contains additions of fat or spices which is meant for pumpkin pie recipes.
If you want a larger dump cake you can double the recipe and bake in a larger dish.
In the video Gayle uses a microwave to melt the butter but I don’t think that’s a good idea. While you will find articles on the internet that claim microwaving does not alter fatty acids I came across some research some years ago that showed the fatty acids in pumpkin seeds were damaged by microwaving.
Low Carb Pumpkin Dump Cake Recipe
Serves 8 approx.
Cream Cheese Filling
4 oz. soft cream cheese
3/8 cup powdered erythritol
1 tsp. unsweetened Almond Breeze or other almond milk
1 1/2 tsp. pumpkin pie spice
1/2 tsp. Himalayan salt
10 tbsp. Erythritol
2 cups of canned pumpkin puree
2 organic eggs
3/4 cup unsweetened Almond Breeze or other almond milk
1 tsp. cinnamon
1/2 cup almond flour
1/4 cup melted grass-fed butter
4 tbsp. coconut flour
7 tbsp. powdered erythritol
1. Preheat oven to 350 F. (175C)
2. Prepare the ingredients for the cake mixture.
Cream Cheese Preparation
1. Add the softened cream cheese to a bowl. Pour in the almond breeze and add the erythritol.
2. Blend well using an electric mixer.
3. Place the cream cheese mixture in a Ziploc bag and push the cream cheese towards the corners of the bag.
4. Twist the opening to help push the cream cheese towards the bag’s corner. Snip the corner and set aside while you prepare the pumpkin mix and bake the cake.
Pumpkin Filling Preparation
1. In a bowl, add the pumpkin puree, eggs, milk, pumpkin spice, and sweetener.
2. Mix well.
Putting Together the Whole Dump Cake
1. To put together the entire cake, use an ovenware dish that’s about 8” x 8”. Dump the pumpkin mixture into the dish.
2. Take the Ziploc bag with the cream cheese and squirt the cheese all over the top of the pumpkin mixture.
3. Sprinkle the cake mixture evenly on top of the cream cheese.
4. Use the tip of a wooden spoon poke some holes all over the cake mixture but be careful not to poke through to the pumpkin mixture.
5. Pour the melted butter all over the top of the dump cake. Place the dish in the middle of the oven rack and bake for 40 – 50 min.
6. Check after about 40 minutes. If it jiggles a bit on top when you take the dish out and shake it then it’s done. Allow to cool and store in the fridge if not serving right away.
This pumpkin dump cake recipe serves 8 and contains about 6.7 of net carbs.
Here’s a video of the recipe: