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frosted mini keto pumpkin cake with coffee

Keto Pumpkin Cake with White Chocolate Frosting

Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 5 minutes
Cooling Time: 15 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 228
A mini pumpkin layer cake with less than 4 grams of net carbs per serving. It's an easy and delicious treat that is about to become your new favorite fall dessert!
Print Recipe



  • cup almond flour
  • ¼ cup coconut flour
  • ½ teaspoon cinnamon
  • ¾ teaspoon pumpkin pie spice
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons butter melted
  • ½ cup pumpkin puree
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons ChocZero maple flavored syrup use 3 tablespoons for an unfrosted cake


  • ¼ cup butter melted
  • 3 oz melted ChocZero white chocolate
  • ¼ cup confectioner sweetener
  • ¼ teaspoon vanilla extract



  • In a medium bowl, whisk together almond flour, coconut flour, cinnamon, pumpkin spice, baking powder, baking soda and salt.
    dry ingredients
  • In a separate bowl combine melted butter, pumpkin puree, eggs, vanilla extract, and maple syrup. Stir until combined.
    wet ingredients
  • Add dry ingredients to wet ingredients and stir just until combined. Divide batter between two greased 4-inch ramekins.
    batter in ramekins
  • Microwave on high for 90 seconds to 2 minutes. Alternatively, the cakes can be baked at 350°F for 15-20 minutes or until an inserted knife comes out clean. Allow to cool on rack for 15 minutes before removing.
    pumpkin mug cakes on rack


  • In another medium bowl, using a handheld electric mixer, beat the butter at medium speed until creamy.
    beaten butter
  • Melt white chocolate in microwave by cooking at 5-10 seconds at high power and stirring after. If needed, microwave on high an additional 5 seconds. Be careful not to cook too long or it can burn.
    melted white chocolate
  • Beat melted white chocolate into butter. Then beat in the confectioner sweetener and vanilla until light and fluffy.
    white chocolate frosting in bowl


  • Cut each cake into two layers so there are four layers in all. Frost top of each layer and stack together to make a four layer cake. If enough frosting remains, use it to frost the sides of the cake.
    frosted cake layers stacked


Regular granular low-carb sweetener can be used in place of the maple-flavored syrup if you'd rather not have the maple flavor added.
Cake can be made unfrosted if desired. Here's the nutritional data without frosting (¼ of a 4-inch cake):
122 kcal Calories, 11 g Carbohydrates, 3g Net Carbs, 4g Protein, 9g Fat, 3g Saturated Fat, 31mg Cholesterol, 184mg Sodium, 78mg Potassium, 8g Fiber, 1g Sugar, 2504IU Vitamin A, 1mg Vitamin C, 45mg Calcium, 1mg Iron


Serving: 0.125cake | Calories: 228 | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 239mg | Potassium: 78mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2682IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Additional Info

Net Carbs: 4 g | % Carbs: 10.1 % | % Protein: 10.1 % | % Fat: 79.7 % | SmartPoints: 9
    [serving_size] => 0.125
    [calories] => 228
    [carbohydrates] => 15
    [protein] => 4
    [fat] => 14
    [saturated_fat] => 7
    [cholesterol] => 48
    [sodium] => 239
    [potassium] => 78
    [fiber] => 11
    [sugar] => 2
    [vitamin_a] => 2682
    [vitamin_c] => 1
    [calcium] => 46
    [iron] => 1
    [serving_unit] => cake

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