Craving a decadent dessert that won't derail your keto lifestyle? Prepare to be amazed by this mind-blowing Keto Pumpkin Dump Cake that delivers all the rich, autumnal flavors you love without the carb overload! This ridiculously easy recipe transforms simple ingredients into a mouthwatering treat that will make you forget you're even on a diet. Whether you're a seasoned keto enthusiast or just looking to cut back on carbs, this dump cake is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1 can pumpkin puree
- 1 cup almond flour
- 1/2 cup granulated erythritol
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9x9 inch baking dish by lightly greasing it with butter or cooking spray.
- In a large mixing bowl, combine the pumpkin puree, eggs, vanilla extract, and granulated erythritol. Whisk together until smooth and well incorporated.
- In a separate bowl, sift together the almond flour, cocoa powder, baking powder, pumpkin pie spice, and salt to ensure there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, stirring carefully until a consistent batter forms. Mix thoroughly to prevent any dry pockets.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula to create a smooth surface.
- Place the baking dish in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the cake cool in the baking dish for 15-20 minutes. This helps the cake set and makes it easier to slice.
- Optional: Garnish with a light dusting of additional pumpkin pie spice or a dollop of sugar-free whipped cream before serving.
- Cut into 8 equal squares and serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for smoother mixing and better texture.
- Sifting is Key: Take the extra minute to sift your dry ingredients to prevent any lumpy surprises in your cake.
- Don't Overmix: Stir just until the ingredients are combined to keep the cake tender and light.
- Oven Accuracy: Use an oven thermometer to ensure your oven is precisely at 350°F for perfect baking.
- Cooling Technique: Let the cake cool completely for the best texture and easier slicing.
- Storage Hack: This cake actually tastes even better the next day, so don't be afraid of leftovers!
- Customization Option: Top with sugar-free whipped cream or a sprinkle of chopped nuts for extra flavor and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 6g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 55mg
