Ingredients:

  • 15 oz (425g) canned pumpkin puree
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (60g) granulated monk fruit sweetener
  • 2 large eggs
  • 1 tsp (2g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • 2 cups (200g) keto-friendly yellow or vanilla cake mix
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (60g) chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, beat the softened cream cheese and monk fruit sweetener until smooth. Stir in the pumpkin puree, eggs, pumpkin pie spice, and vanilla extract. Whisk until the batter is a uniform, vibrant orange with no cream cheese lumps. Pour this mixture into the greased baking dish, smoothing the top with a spatula.
  2. Evenly sprinkle the keto cake mix over the pumpkin base without stirring. Sprinkle the chopped pecans across the surface. Drizzle the melted butter evenly over the entire top, ensuring you cover as many dry spots as possible.
  3. Bake in the center rack of the oven for 45–50 minutes until the edges are bubbling and the top is a deep mahogany-gold. Let the cake cool for 10 minutes before slicing to allow the custard to set.