Sugar-Free Pumpkin Spice Cake
Sugar-Free Pumpkin Spice Cake
If you’re craving a cozy fall dessert without the blood sugar spike, this Diabetic-Friendly Pumpkin Spice Cake is the perfect treat. It’s moist, warmly spiced, and topped with a creamy sugar-free frosting that tastes indulgent — but keeps carbs controlled.
Made with almond flour and a natural sugar substitute, this cake delivers classic pumpkin flavor in a blood-sugar-conscious way.
Ingredients (9 Servings)
Cake
- 1 cup pumpkin puree (unsweetened)
- 1½ cups almond flour
- ½ cup monk fruit or erythritol sweetener
- 2 large eggs
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Sugar-Free Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- ¼ cup powdered monk fruit sweetener
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease an 8×8 baking pan.
- In a bowl, mix pumpkin, eggs, oil, sweetener, and vanilla.
- Stir in almond flour, baking powder, spices, and salt.
- Pour batter into prepared pan.
- Bake 25–30 minutes until center is set.
- Cool completely before frosting.
- Beat frosting ingredients until smooth and spread over cake.
- Lightly dust with cinnamon if desired.
Serving Size
Makes 9 squares
Nutrition (Per Serving)
- Calories: 220
- Protein: 6g
- Total Carbohydrates: 10g
- Fiber: 3g
- Net Carbs: 7g
- Fat: 18g
- Saturated Fat: 6g
- Sugar: 3g (naturally occurring from pumpkin)
- Added Sugar: 0g
- Sodium: 170mg
Blood Sugar Tips
- Keep portion to one square.
- Pair with a protein source like Greek yogurt to further reduce glucose spikes.
- Store refrigerated for best texture and freshness.
This pumpkin spice cake gives you all the comfort of a traditional fall dessert — without the added sugar or heavy carb load.
