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Keto Pumpkin Cinnamon Swirl Cake – Cozy Flavor, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients
  • 2 cups fine almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • Wet Ingredients
  • 4 large eggs, room temperature
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated keto sweetener (erythritol/monk fruit blend), plus 2 tablespoons for the swirl
  • 1/3 cup sour cream or plain Greek yogurt
  • 1/3 cup melted unsalted butter or avocado oil
  • 2 teaspoons vanilla extract
  • Cinnamon Swirl
  • 2 tablespoons granulated keto sweetener
  • 1 tablespoon ground cinnamon
  • 1 tablespoon melted butter
  • Optional Topping
  • 2 tablespoons chopped pecans or walnuts
  • 1 tablespoon granulated keto sweetener mixed with 1/2 teaspoon cinnamon

Method
 

  1. Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.
  2. Mix the cinnamon swirl: In a small bowl, combine 2 tablespoons sweetener, 1 tablespoon cinnamon, and 1 tablespoon melted butter. Stir until sandy and set aside.
  3. Whisk dry ingredients: In a medium bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until no lumps remain.
  4. Combine wet ingredients: In a large bowl, whisk eggs, pumpkin puree, 1/2 cup sweetener, sour cream, melted butter (slightly cooled), and vanilla until smooth.
  5. Bring the batter together: Add dry ingredients to the wet. Stir with a spatula until just combined. The batter will be thick but spreadable. Do not overmix.
  6. Layer and swirl: Spread half the batter into the pan. Sprinkle half the cinnamon-sweetener mixture evenly over the surface. Add the remaining batter and gently spread to cover. Top with the rest of the cinnamon mixture. Use a butter knife to make gentle S-shaped swirls from front to back. Don’t overdo it—4–5 passes is enough.
  7. Add optional topping: Sprinkle chopped pecans and the cinnamon “sugar” topping, if using.
  8. Bake: Place on the center rack and bake for 45–55 minutes, until the top is set, deep golden, and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. If it’s browning too fast at 40 minutes, tent loosely with foil.
  9. Cool properly: Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing for clean cuts and the best texture.
  10. Slice and serve: Use a sharp serrated knife to slice. Serve as-is or with a small dollop of whipped cream sweetened with a keto sweetener.