Pumpkin Spice Cake with Brown Butter Frosting (Low Carb, Gluten Free)


Pumpkin Spice Cake with Brown Butter Frosting

Now that it’s almost fall and school is back in session, pumpkin recipes are popping up just about everywhere.  But it can be a tricky ingredient when baking low carb and gluten-free, as it adds a great deal of moisture and can make your treats gummy and wet.  And different brands of pumpkin puree tend to vary in their overall moisture content. But I learned a great trick from the folks at America’s Test Kitchen, to dry out the puree on some paper towels ahead of baking. Sopping up that extra moisture will help your low carb pumpkin desserts have the right consistency.  And adding a little low carb brown butter frosting will make them the hit of any fall party!

(169 votes, average: 3.56 out of 5)
Pumpkin Spice Cake with Brown Butter Frosting (Low Carb, Gluten Free)


  • 1 1/2 cups pumpkin puree
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/3 cup unflavored whey protein powder
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/4 cup butter
  • 1/2 cup Swerve sweetener or other erythritol
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp stevia extract
  • 1/4 cup almond milk
  • Glaze:
  • 1/2 cup butter
  • 2 cups powdered Swerve Sweetener or other powdered erythritol, sifted
  • 1/4 cup cream, room temperature


  1. For the cake, lay down two layers of paper towel on a plate and spread out pumpkin puree. Top with another two layers of paper towel to sop up as much moisture as possible. Let dry for 20 minutes.
  2. Preheat oven to 325F and grease two 8-inch round cake pans. Line bottoms of pans with parchment and grease the parchment.
  3. In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder and spices.
  4. In a large bowl, beat butter, erythritol and pumpkin puree together until smooth. Beat in eggs, vanilla extract, and stevia extract.
  5. Beat in almond flour mixture in two additions, alternating with almond milk (your batter should be thick, but if it’s really stiff and hard to beat, add another tablespoon or so of almond milk).
  6. Divide batter evenly between prepared pans and smooth the top. Bake 40 minutes or until edges are browned and a tester inserted in the center comes out clean.
  7. Let cool in pan 20 minutes, then flip out onto wire racks to cool completely.
  8. For the glaze, melt butter in a saucepan over medium heat until it browns and becomes fragrant. In a medium bowl, place powdered erythritol and slowly pour in browned butter, beating to combine.
  9. Add cream and beat until smooth and a spreadable consistency has been achieved.
  10. To assemble, place on layer of cake on a serving plate and spread with about half of the frosting. Add the second layer of cake and spread the top with half of the frosting.

Yield: 12

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1 year ago

I made this into 36 mini cupcakes, with cream cheese buttercream frosting..so good! I subbed heavy cream and water for almond milk. I had to use way more liquid than the almond milk amount to thin it out, and it still came out more like cookie dough consistently. I wasn’t able to “pour” it at all, I had to spoon it into the silicone cupcake molds. I put them in for 15 minutes at first, but the toothpick came out wet, so added another 5 minutes, but I think it was a wee bit too long. It came out to… Read more »

2 years ago

I made this a few years ago when I started low carb living and it was the best recipe ever! Just thought about it again and I’m going out to buy the ingredients today! Talking my sister into this way of life and I’m sure this will be the deal breaker!

2 years ago

I am a bit confused but are you calling the frosting glaze?

2 years ago

Where is the carb count? Oops … On the other hand thank-you for these scrumptious recipes!

3 years ago

I made this for Thanksgiving. The taste was wonderful. However, be warned: you need to refrigerate the cake. Mine spoiled within 4 days. I tried to have a slice last night and it was bitter and fermented; I’m assuming due to the pumpkin. So, refrigerate after baking!

4 years ago

These recipes look wonderful… Love it that they are low carb and no hard to find ingredients. Thank you!

4 years ago

I made this cake today and it was delicious. The only think I would do is put some toasted nuts on top to give it some crunch. I will make this again. Thank you!Q

4 years ago

BJ, the sweetener here is Erythritol which is not actually “artificial” – it’s a sugar-alcohol which occurs in fairly small quantities in some fruits and fermented foods. However, of the artificial sweeteners which do exist (aspartame, sucralose etc…), they are chemically entirely different to each other so even if you do have trouble with one, it’s unlikely you’d have the same problem with another. And lastly, whether something is artificial or natural tells you absolutely nothing about how toxic it is – many plants, veg and fruit contain natural toxins although in small quantities and of course there are many… Read more »

4 years ago

Just curious about the flour, I have a daughter who is allergic/sensitive to nuts and wondered what floor could be used?

5 years ago

Hi everyone, I know this is a pretty old post but I’m going to make this cake for thanksgiving (I’m on LCHF and don’t want to cheat!) so I figured out the nutritional info: Whole recipe for the cake is 2362 cal, 82g protein, 114 g carbs, 48 g fiber, 66 g net carbs. I divided by 8 and 12 and respectively got: 295.25 cal, 10.2 g protein, 14.25 g carbs, 6 g fiber, 8.25 g net carbs per slice for 8 slices OR 196.8 cal, 6.8 g protein, 9.5 g carbs, 4 g fiber, 5.5 net carbs per slice… Read more »

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