High-Protein Pumpkin Spice Cake

Moist pumpkin spice cake with a creamy topping — low-carb, sugar-free, and ready in 35 minutes

This high-protein pumpkin spice cake is soft, warmly spiced, and topped with a light creamy frosting. Made with pumpkin puree and protein-friendly ingredients, it delivers cozy fall flavor while staying low-carb and sugar-free. Each serving has 6 g of protein and only 7 g net carbs.

Perfect for a simple dessert, afternoon snack, or holiday table.

Prep10 min

Cook25 min

Servings9

Protein6g

Net Carbs7g

Calories220

Why you’ll love this cake

Soft, moist pumpkin spice flavor
Only 7g net carbs and fully sugar-free
6g protein per serving
Ready in about 35 minutes
Simple ingredients and easy one-bowl mixing
Great for fall, holidays, or everyday dessert

Health notes

Low carb: Almond flour and sugar-free sweetener keep net carbs moderate.
Sugar-free: No refined sugar in the cake or topping.
Protein boost: Protein powder and eggs add a modest protein lift.
Quick bake: From mixing bowl to table in under 40 minutes.

Key element — don’t overmix

Mix the batter just until the dry ingredients disappear. Overmixing can make the cake dense instead of light and tender.

Ingredients

Cake

1½ cups almond flour
⅓ cup vanilla or unflavored protein powder
⅓–½ cup powdered sugar-free sweetener (to taste)
2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg)
1 tsp baking powder
¼ tsp salt
3 large eggs
¾ cup pumpkin puree (not pumpkin pie filling)
3 Tbsp melted butter or coconut oil
1 tsp vanilla extract
2–3 Tbsp unsweetened almond milk (if needed for consistency)

Creamy topping

4 oz (115g) cream cheese, softened
2–3 Tbsp powdered sugar-free sweetener
2–3 Tbsp Greek yogurt or heavy cream
½ tsp vanilla extract
Pinch of cinnamon for dusting

Swaps

Higher protein: Increase the protein powder slightly and add a splash more liquid if the batter thickens.
Dairy-free: Use dairy-free cream cheese and yogurt alternatives for the topping.
Extra spice: Add a pinch of cloves or allspice for deeper flavor.
Nut-free: Try a sunflower-seed flour blend (texture will differ).

Instructions

Preheat and prepare. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.

Mix the dry ingredients. In a large bowl, whisk together the almond flour, protein powder, sweetener, pumpkin pie spice, baking powder, and salt.

Add the wet ingredients. Stir in the eggs, pumpkin puree, melted butter (or oil), and vanilla until just combined. Add a splash of almond milk only if the batter seems too thick. Do not overmix.

Bake. Spread the batter evenly in the prepared pan. Bake 22–28 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool completely in the pan.

Make the topping & serve. Beat the cream cheese, sweetener, Greek yogurt (or cream), and vanilla until smooth. Spread over the cooled cake and dust lightly with cinnamon. Slice and serve.

Pro tips

Use pure pumpkin puree, not pumpkin pie filling (which contains sugar and spices).
Cool the cake fully before adding the topping so it doesn’t melt.
For cleaner slices, chill the frosted cake 20–30 minutes before cutting.
A light dusting of cinnamon on top gives a classic pumpkin-spice look.
Store leftovers covered in the refrigerator.

Nutrition

Nutrient	Per serving
Calories	220
Protein	6g
Net carbohydrates	7g
Total carbohydrates	10g
Fiber	3g
Total fat	16g
Sodium	180mg

Estimates based on almond flour, protein powder, pumpkin puree, and cream cheese topping. Exact numbers vary with sweetener and protein powder brands.

Variations

Cream cheese swirl

Drop spoonfuls of the topping onto the batter before baking and swirl lightly with a knife.

Chocolate chip

Fold in a handful of sugar-free chocolate chips before baking.

Mini cakes

Bake in a muffin tin for individual portions (reduce bake time to 15–18 minutes).

Extra protein frosting

Blend a scoop of vanilla protein powder into the cream cheese topping.

Storage

Method	Time	Notes
Refrigerator	Up to 5 days	Store covered
Freezer	Up to 1 month	Freeze unfrosted slices; thaw and top before serving
Room temperature	1 day	Only if the topping is omitted

FAQ

It is relatively low-carb at 7g net carbs per serving and can fit into many low-carb and keto plans when portioned carefully.

Yes — use 100% pure pumpkin puree. Avoid pumpkin pie filling, which contains added sugar and spices.

The batter was likely overmixed or the protein powder absorbed too much liquid. Mix gently and add a splash of milk if needed.

Yes. Bake the cake a day ahead, cool completely, then frost the next day. It keeps well in the refrigerator.

Absolutely. The cake is delicious on its own or with a simple dusting of cinnamon and powdered sweetener.

Chill the frosted cake briefly, then use a sharp knife wiped clean between cuts.

Test your knowledge

5 quick questions about this pumpkin spice cake

1. Protein per serving?

2. Net carbs per serving?

3. Why avoid overmixing the batter?

4. About how long does this take?

5. Best way to store leftovers?

High-Protein Pumpkin Spice Cake