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.
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.
A-High Protein
High-Protein Pumpkin Spice Cake
- Prep10 min
- Cook25 min
- Total35 min
- Servings9 servings
- Calories220 kcal
Ingredients
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.
Notes & 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.
Variations & serving ideas
- 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).
- 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
- 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)
Nutrition Facts
Per serving · makes 9 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Total fat | 16 g |
| Sodium | 180 mg |
| Total carbohydrate | 10 g |
| Fibre | 3 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this cake keto-friendly?
It is relatively low-carb at 7g net carbs per serving and can fit into many low-carb and keto plans when portioned carefully.
Can I use canned pumpkin?
Yes — use 100% pure pumpkin puree. Avoid pumpkin pie filling, which contains added sugar and spices.
Why is my cake dense?
The batter was likely overmixed or the protein powder absorbed too much liquid. Mix gently and add a splash of milk if needed.
Can I make it ahead?
Yes. Bake the cake a day ahead, cool completely, then frost the next day. It keeps well in the refrigerator.
Can I skip the topping?
Absolutely. The cake is delicious on its own or with a simple dusting of cinnamon and powdered sweetener.
How do I get clean slices?
Chill the frosted cake briefly, then use a sharp knife wiped clean between cuts.
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