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.
Add the almond flour, olive oil and baking powder 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. Check the Keto Pumpkin Olive Oil Cake after 30 minutes and do a toothpick test.
Let the cake rest for 10 minutes and then serve.
Store in the refrigerator, this cake tastes even better the day after. The flavors meld together in a delicious way.