Keto Pumpkin Bake – A Delicious Low-Carb Dessert

Indulge in the flavors of fall with this delicious and low-carb Keto Pumpkin Bake. Made with pumpkin puree, cream cheese, and a blend of warm spices, this dessert is the perfect treat for those following a keto diet. It's easy to make and has all the creamy, pumpkin goodness you crave without the added carbs. Enjoy a slice of this keto-friendly pumpkin bake with a dollop of whipped cream for a guilt-free indulgence.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 4 large eggs
• 1/2 cup unsweetened pumpkin puree
• 1/4 cup melted butter
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• Additional sweetener for topping (optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
2. In a mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, salt, and pumpkin pie spice.
3. In another bowl, whisk together the eggs, pumpkin puree, melted butter, heavy cream, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. In a separate bowl, beat the softened cream cheese until smooth.
6. Spread half of the pumpkin batter evenly into the prepared baking dish.
7. Add dollops of the cream cheese mixture on top of the pumpkin batter.
8. Cover the cream cheese layer with the remaining pumpkin batter.
9. Use a knife or a toothpick to swirl the cream cheese into the pumpkin batter, creating a marbled effect.
10. If desired, sprinkle additional sweetener on top for a touch of sweetness.
11. Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are lightly golden.
12. Allow the pumpkin bake to cool before serving.
13. Serve slices of the Keto Pumpkin Bake with a dollop of whipped cream, if desired.

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