Ingredients:

  • 2 cups (240g) super-fine almond flour
  • 1/4 cup (30g) coconut flour
  • 1/2 cup (100g) pumpkin puree (unsweetened)
  • 3/4 cup (150g) granulated erythritol or monk fruit sweetener
  • 3 large (150g) eggs, room temperature
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15g) pumpkin pie spice
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 4 tbsp (55g) unsalted butter, softened
  • 1/2 cup (100g) powdered erythritol/monk fruit blend
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the melted butter, pumpkin puree, eggs, and vanilla extract until the mixture is smooth and emulsified.
  3. Sift the almond flour, coconut flour, sweetener, pumpkin pie spice, baking powder, and salt directly into the wet mixture.
  4. Stir with a spatula until just combined; stop stirring as soon as no dry flour streaks remain to avoid a dense texture.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 50–55 minutes until the center is set.
  7. Prepare the frosting by beating together softened cream cheese, softened butter, powdered sweetener, vanilla extract, and heavy cream until smooth.
  8. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.