There is something about a moist pumpkin cake that screams fall. This gluten-free and Low Carb Pumpkin White Chocolate Chip Cake is so easy and delicious and did I mention it only has 3 net carbs per piece? It’s the perfect fall cake to satisfy our cravings and it goes great with coffee or hot tea for a late-afternoon pick-me-up. 

What Are The Ingredients Needed For this Low Carb Pumpkin White Chocolate Chip Cake?

Alright, y’all! I am living it up with all these fall-inspired desserts. So today I’m going to show you how you can make this super easy and oh so delicious Pumpkin White Chocolate Chip Cake from scratch!

The recipe for this low-carb and gluten-free cake is one that any level of the baker could master. There is no sifting, no crazy steps to mixing it up, and there is no need to chill the cake before serving it.

Once we talk about the ingredients you’ll need I’ll tell you how to mix it up and bake it. So let’s look at the ingredients you need to shop for in order to make this recipe.

Ingredients You’ll Need:

• almond flour
• whey protein
• oat fiber
• pumpkin puree
• Low Carb Brown Sugar Alternative
• eggs
• baking powder
• cinnamon and vanilla
• powdered sweetener for glaze
• heavy whipping cream

That’s all you’ll need for this recipe. Most of the ingredients are found at my local Walmart my local health food store. But if the oat fiber is hard for you to find check out the Trim Healthy Mama brand.

That is the one I use all the time. It is my favorite because out of all the different ones I’ve tried, I find it has the mildest flavor and not earthy smell like some brands tend to have. So I recommend the THM Brand. 

How Do I Make This Low-Carb Pumpkin Cake?

There are only a few steps to making this cake recipe and you’ll go to be thrilled when I tell you how easy they all are. Let’s take a look at each step you’ll need to do to make this recipe. 

Step 1: Mix up the cake batter. Start by creaming the butter and the Sukring Gold together with a mixer. Next, add in the wet ingredients like the pumpkin puree, the eggs, and the vanilla and combine. After mixing those in go ahead and add all the dry ingredients and mix them until the batter is smooth. 

Note on this first step, if you are going to use a different type of sweetener than I do I would add my egg at a later stage in case you need to taste the mixture for sweetness. 

Step 2:  Spray an 8×11 baking pan with cooking spray and add in the cake batter. Carefully spread the batter into the baking dish easier and place it in a preheated oven to bake for about 35 minutes. Start checking on the doneness of the cake around 25 minutes since ovens will vary slightly. 

Step 3: When the cake is done remove it from the oven and let it cool completely. When it is cooled mix the glaze icing up in a small bowl and pour it all over the top of the pumpkin cake. Use the back of a spoon or a knife to spread the icing out evenly. 

What Is The Best Low Carb Sweetener To Use In This Cake Recipe?

When I think of fall cakes and cookies I usually prefer to use a low-carb brown sugar alternative. I love the little extra molasses flavor and texture that the brow sugar alternatives bring to recipes. 

One of my favorite low-carb, THM,  and keto-friendly brands is the Sukrin Gold. I’ve been using it for years. I actually tried many of their products many years ago and posted about them here if you want to read that later. 

I enjoy the Sukrin Gold brown sugar option because to me the “cooling effect” that some brands give low-carb desserts isn’t noticeable to my family with this product. It is made of erythritol, stevia, malt extract, and tagatose. Non-GMO with no artificial flavors, additives, or preservatives.

I think it worked great with this cake, but if you don’t have Sukrin Gold and prefer to use a Golden Monkfruite or your favorite brand of “brown sugar” then I’d say go for it.

But, not all sweeteners are created equal, when it comes to sweetness. So I would advise you to start with half the amount I call for and taste, then add more if you need it sweeter. For example, if you use a golden monk fruit and erythritol mix I would start with 1/2 cup then adjust if needed in the cake batter. 

For the simple glaze on top of the cake, I chose to go with what I had on hand and that was a powdered version of Pyure sweetener that I purchased at Walmart.

It is just a basic stevia and erythritol blend that is in powdered form so feel free to use your favorite brand of the blend for the top glaze. The amounts should be about the same since you need that much to cover the cake lightly. 

The cake is not overly sweet so the glaze is tasty and brings the sweetness level up to the level of perfection in my opinion. 

Tips and Trips for a Perfect Low-Carb White Chocolate Chip Cake Every Time.

• I typically use canned pumpkin puree for this recipe, but you can use fresh pumpkin puree if you would like. Canned is just so much easier to grab at the store. I tend to wait until I see it on sale and stock up on it. But if we have leftover pumpkins left from Halloween I have been known to process those and freeze the puree for later. 
• Make sure when you are purchasing your pumpkin for this recipe to watch out for the cans that say pumpkin pie mix. These cans of pumpkin have already been seasoned and most will have tons of added sugars that we don’t want in this recipe. 
• Let all your ingredients come to room temperature before starting the cake batter. This will ensure the cake batter is easier to mix up because the ingredients will be easier to mix in at room temperature.  
• Keep a close eye on your cake when you are baking it. Since we use mostly almond flour in the cake batter, it will go from a nice golden brown color to dark and burned if you overbake it. Also cooking the cake too long will dry it out.
• For me, the pumpkin cake took about 35 minutes in my oven, but I started checking the cake around the 25-minute mark. The goal is to remove it from the oven as soon as the center is set.
• The glaze on this cake is definitely one of the best and easiest parts, in my opinion, I think it adds just the right amount of additional sweetness. But if you would like something to use a cream cheese type of frosting you totally could  Combine, 4 ounces of softened cream cheese, 3 tablespoons of soft butter, sweetener of choice, and 1/4 cup of heavy whipping cream. Whip it all together and spread it evenly over the top of the cooled cake
• Make sure when you are purchasing your pumpkin for this recipe to watch out for the cans that say pumpkin pie mix. These cans of pumpkin have already been seasoned and most will have tons of added sugars that we don’t want in this recipe. 
• Slice the cake up into 12 beautiful squares and enjoy! It is also delicious served with a scoop of low-carb ice cream. 

If you love this pumpkin cake then you’ll need to check out this Keto Carrot Cake from Primal Edge Health. Pair this pumpkin cake with that carrot cake and you’ll be set for a delicious fall of desserts! 

Yield: 12 Squares

Low Carb Pumpkin White Chocolate Chip Cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

An easy pumpkin cake with white chocolate chips and a sweet vanilla glaze.

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Ingredients

For the Cake Batter

• 8 tablespoon of very soft butter
• 4 large eggs
• 1 cup of Sukrin Gold Sweetener
• 3/4 cup of pumpkin puree
• 1/3 cup plain whey protein
• 1 1/2 cup of super fine almond flour
• 1/4 cup of oat fiber
• 2 teaspoons of baking powder
• 1 teaspoon of cinnamon
• 1 teaspoon of vanilla
• 1 cup Lily's White Chocolate Chips

Flour the Glaze

• 1/4 cup of Erythritol/Stevia blend sweetener
• 2 Tablespoons of heavy whipping cream
• 1/2 teaspon of vanilla

Instructions

1. To make the cake start by adding the butter, and Sukrin Gold to a large mixing bowl and mix until cream them together until they are fluffy. If you don't have Sukrin Gold please see the blog post for other sweetener options.
2. Next, add the three eggs and the pumpkin to the butter and sweetener mixture and combine well.
3. After those are combined add in the remaining ingredients: almond flour, whey protein, oat fiber, cinnamon, baking powder, and vanilla.
4. Stir in Lily's Chocolate Chips until well mixed.
5. Spray an 11x8 glass baking dish well and add the pumpkin cake batter into the baking dish.
6. Spread the cake batter evenly into the baking dish and place the cake into a preheated 350-degree oven. Bake for 35 minutes or until a toothpick comes out clean in the center.
7. Let the cake cool completely.
8. Once the cake is cooled completely you can make the glaze. Mix the sweetener, vanilla, and heavy whipping cream together and whisk well.
9. Pour the glaze all over the top of the cake and use a knife or spatula to spread it all over the top of the cake in a thin layer.
10. Store the uneaten cake in the refrigerator.

Nutrition Information

Yield

12

Serving Size

1
Amount Per ServingCalories 200Total Fat 16.5gTrans Fat 0gCholesterol 55mgSodium 128mgCarbohydrates 9gNet Carbohydrates 3gFiber 4gSugar 2gSugar Alcohols 2gProtein 8g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!