Ingredients:

  • 300g super-fine almond flour
  • 100g powdered erythritol
  • 12g pumpkin pie spice
  • 5g baking powder
  • 3g salt
  • 245g canned pumpkin puree
  • 3 large eggs
  • 80ml melted unsalted butter
  • 5ml pure vanilla extract
  • 225g full-fat cream cheese
  • 56g unsalted butter
  • 100g powdered sweetener
  • 5ml pure vanilla extract
  • 15ml heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together almond flour, powdered sweetener, pumpkin pie spice, baking powder, and salt until clumps are removed.
  3. Add pumpkin puree, room-temperature eggs, melted butter, and vanilla extract to the dry ingredients.
  4. Beat on medium speed for 2 minutes until the batter is uniform, smooth, and glossy.
  5. Pour batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 40–45 minutes, or until the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Prepare the frosting by beating together softened cream cheese, softened butter, powdered sweetener, vanilla extract, and heavy cream until smooth.
  9. Spread the frosting evenly over the cooled cake.