Low Carb Pumpkin Cake!

Low Carb

It’s fall, y’all! Or at least it feels like it here in Pennsylvania! Along with cooler weather, football, knee high boots and longer sleeves- what else is there? PUMPKIN SPICE EVERYTHING. Adam and I look forward to September 1 every year for everything pumpkin related. This year, my dear friend Sarah, who is rockin’ at the keto lifestyle, needed a keto friendly birthday cake, and I stumbled across one at  Keto In the City.   I really wouldn’t call this a birthday cake, but instead a super-awesome autumn cake.

I made a few adjustments, and I am calling it a low carb pumpkin cake because it was difficult to locate some of the keto sweeteners that the recipe requires. This can easily be made keto, just switch out your sweetener! These are great for breakfast or dessert!


Low Carb Pumpkin Cake 

  • 5 Eggs
  • 1/2 cup melted butter
  • 1 can pure pumpkin puree
  • 1 tbs lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 3/4 cup xylitol/ 1/3 cup Truvia Baking Blend
  • 1 tbs pre-mixed pumpkin pie spice
  1. Combine wet ingredients and mix well.
  2. Combine dry ingredients and mix well.
  3. Combine wet and dry ingredients and mix together until smooth. Pour into an 8″ cake pan or cupcake pans.
  4. Bake at 350 for 35-45 minutes.

Cream Cheese Pumpkin Frosting

  • 8 oz cream cheese (softened)
  • 4 tbs butter (softened)
  • 1/2 tsp vanilla extract
  • 2 dashes pumpkin pie spice (approximately 1 tsp)
  • Sweetener of choice to taste. (Powdered sugar or Swerve is best!)

Mix all frosting ingredients together until smooth. Spread over cake once it’s cooled.

Low-Carb Jalapeno Popper Quiche!


Quiche is one of my favorite meals, but as I started to reduce the carbs in my diet, I realized the pie shell wasn’t doing anything for my waist line. I began to modify my favorite quiche recipe and created one that I absolutely love! Jalapeno Popper Quiche- without the carbs! Super low carb and keto friendly! WIN WIN!

My basic crustless quiche recipe is super easy, and you can make a variety of quiches with it.

Basic Keto Quiche

  • 6 large eggs
  • ½ cup half and half or heavy whipping cream
  • 2 cups cheese

Preheat oven to 350 degrees. Whisk eggs and cream in large bowl and add cheese and other desired fillings. Pour into pie dish and smooth over to create a consistent topping. Bake at 350 for 30 minutes, until a fork inserted in the middle of the pie comes out clean.

How easy is that? Some of my favorite quiche combinations are:

  • Spinach, bacon and white cheddar
  • Ham, swiss and white onion
  • Feta, tomatoes and spinach, topped with green onion

The Jalapeno Popper Quiche follows the basic quiche recipe above with simple additions, to create a super low-carb, keto-friendly brunch dish!

Keto-Friendly Jalapeno Popper Quiche:

  • 6 large eggs
  • ½ cup heavy whipping cream
  • 2 cups cheddar cheese
  • 1 tsp diced jalapenos (use more if you like the heat!)
  • Half block (4 oz) of cream cheese
  • Chopped, cooked bacon (use as much as you want, I used 8 slices)

Cook your bacon- I bake mine at 375 degrees for about 15 minutes. Then, roughly chop. Preheat oven to 350 degrees for the quiche.quiche7

While bacon is cooking, whisk eggs and cream together in a large bowl. Add diced jalapenos and cheddar cheese and bacon, then whisk together. This mixture will be thick!

Chop cream cheese into small blocks.

Pour your egg mixture into a greased pie dish and stick the cream cheese blocks all around the egg mixture- you want to create the silky texture of a jalapeno popper here- so you want little pockets of cream cheese.

Place pie dish in the oven for 30 minutes at 350 degrees, until a fork inserted in the middle of the pie comes out clean. Slice wedges of the quiche and serve immediately, or refrigerate for meals later!finishedquiche

This decadent quiche is perfect for the low carb lifestyle and packs a huge protein punch! Enjoy!