Pumpkin Olive Oil Cake

Pumpkin Olive Oil Cake: Sugar, Grain, Coconut & Dairy Free Keto Cake

Pumpkin Olive Oil Cake

Its Fall! This means its time to embrace all things Pumpkin. Undoubtedly , it seems like as soon as fall arrives is there are fall sugar bombs everywhere. First thing to remember is just because you eat a keto diet does not mean you need to restrict yourself from partaking in this delicious fall tradition. It is for this reason I created a Pumpkin Olive Oil Cake. 

Pumpkin Olive Oil Cake

Coconut Free

This recipe is dedicated to my two friends who eat low carb and have Coconut allergies. I am always creating recipes that due to their coconut allergies, they can’t try.  My recipes are low carb high fat and dairy free and for this reason I use a lot of coconut.

With this in mind this Keto Pumpkin Olive Oil Cake was created to embrace two things. First, to create a recipe so that my Coconut Allergic friends could partake in this fall treat and  secondly, because I basically just wanted to eat cake!

The day after

A point that is often overlooked and is important to realize is that Olive Oil cakes taste even better the day after. The flavors meld together beautifully and for this reason I like to make my cakes the day before and store them in the refrigerator until serving. 

Pumpkin Olive Oil Cake

Try some tea alongside the Keto Pumpkin Olive Oil Cake


I love my keto pumpkin olive oil cake alongside a mug of tea. Try one of these delicious Fat Bomb Tea’s coupled with your Keto Pumpkin Olive Oil Cake.

Butter Scotch Blondie Fat Bomb Tea

Butterscotch Blondie Pin

Bulletproof Bengal Spice Tea

Bulletproof Bengal Spice

Pumpkin Olive Oil Cake

Ingredients

Special Equipment

Instructions:

  • First of all, Pre-Heat the oven to 350 degrees.
  • Next, Grease a cast iron skillet with olive oil.
  • Meanwhile, Add into a medium sized bowl the pumpkin puree, stevia, salt, extracts, spice and erythritol and blend. Taste and add more stevia or spices if you want. I like my cake sweet, therefore I added a lot of stevia however please feel free to add less. 
  • Next, add the almond flour, olive oil and baking powder inside the bowl and blend.
  • Pour the cake batter in the cast iron skillet.
  • Place the cast iron skillet with the Keto Pumpkin Olive Oil Cake in the oven for 30 -35 minutes. It is important to check the Keto Pumpkin Olive Oil Cake after 30 minutes and do a toothpick test. As soon as you can have a toothpick come out of the cake clean, take it out of the oven. 
  • Let the cake rest for 10 minutes and then serve.
  • Olive Oil cakes taste even better the day after. The flavors meld together beautifully and for this reason I like to make my cakes the day before and store them in the refrigerator until serving. 
Pumpkin Olive Oil Cake

Pumpkin Olive Oil Cake: Sugar, Grain, Coconut & Dairy Free Keto Cake

Course: Dessert
Cuisine: American
Keyword: coconut free, dairy free, desert, grain free, olive oil cake, Pumpkin, sugar free
Prep Time: 5 minutes
Cook Time: 35 minutes
Chilling time: 30 minutes
Total Time: 40 minutes
Servings: 15 slices
Calories: 157 kcal
Author: Becky Craigo
This is a delicious Fall Low Carb Treat! Keto Pumpkin Olive Oil Cake.
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Ingredients

Instructions

  1. Pre-Heat the oven to 350 degrees.
  2. Grease a cast iron skillet with olive oil.
  3. Add to a medium sized bowl the pumpkin puree, stevia, salt, extracts, spice and erythritol and blend. Taste and add more stevia or spices if you want.
  4. Add the almond flour, olive oil and baking powder and blend.
  5. Pour the cake batter in the cast iron skillet.
  6. Place the cast iron skillet with the Keto Pumpkin Olive Oil Cake in the oven for 30 -35 minutes. Check the Keto Pumpkin Olive Oil Cake after 30 minutes and do a toothpick test.
  7. Let the cake rest for 10 minutes and then serve.
  8. Store in the refrigerator, this cake tastes even better the day after. The flavors meld together in a delicious way.
Nutrition Facts
Pumpkin Olive Oil Cake: Sugar, Grain, Coconut & Dairy Free Keto Cake
Amount Per Serving (1 slice)
Calories 157 Calories from Fat 131
% Daily Value*
Fat 14.5g22%
Carbohydrates 2.2g1%
Protein 4.1g8%
* Percent Daily Values are based on a 2000 calorie diet.

 

12 Comments



  1. What size skillet are you cooking this in please? I have several sizes. And does it matter when you add the eggs? They are not in the directions. Thank you. I would like to make this! 🙂

    1. Author

      I believe the cast iron I used is a 10 inch – add the eggs after combining the other wet ingredients. Thanks for the catch I’ll fix it ASAP. I hope your. Ale turns out awesome!

  2. Are the carbs listed here total carbs or net carbs? How many servings in one cake? I do not see this on the nutrition label.

      1. Do you know how many total carbs are in each serving? I am diabetic and need to know total carbs, not net. Thanks! The cake looks delicious.

        1. Author

          Unfortunately I did not write down the total carbs for this recipe only the net.


  3. How critical is it to use a cast iron frying pan? I don’t have one or want to buy one. Thanks!

    1. Author

      You can make this cake using a cake pan – I just love it in a cast iron is all 🙂

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