Pumpkin Earthquake Cake: a deliciously twisted keto pumpkin spice cake with cream cheese, pecans, and chocolate chips. This post is sponsored by Pete and Gerry’s Eggs.
Every year, they say there will be a pumpkin shortage. Who “they” are is beyond me, but I have heard this almost every year I’ve been writing a food blog. And every year they are wrong.
Except this year. I decided to make a pumpkin spice version of my famous Keto Earthquake Cake, and I was confident that the so-called pumpkin shortage was yet again not real.
Alas I found myself haunting the baking aisles of my local grocery stores, with nary a can of pumpkin to be seen. There was plenty of the sugary pumpkin pie filling, but no plain, unsweetened pumpkin puree. I couldn’t believe I’d been so foolish as to not heed the warnings.
I did have one single can at home, bought a few months earlier, which I guarded jealously, trying to ascertain the best uses for it. So many delicious pumpkin possibilities, so little pumpkin.
The moral of the story is heed those pumpkin shortage warnings!
Pumpkin Spice Earthquake Cake
If you aren’t familiar with keto earthquake cake, it’s a wonderfully mixed up, mashed up, swirled up concoction of a cake. It’s easy and fun to make, and the mixed up layers of cake, cream cheese, nuts, and chocolate chips are absolutely delicious.
When Pete and Gerry’s Organic Eggs asked me to develop a Thanksgiving recipe with their exceptional eggs, a pumpkin flavored version of this keto cake instantly came to mind.
I took my basic almond flour cake recipe and modified it for a pumpkin spice flavor. I added pecans and the cream cheese swirl, and topped the whole thing off with keto friendly chocolate chips. It was gooey and delicious, and definitely a worthy project for some of my scarce pumpkin puree!
I always recommend using high quality organic eggs like Pete and Gerry’s in your holiday baking. Not only will your recipes be healthier and more delicious, but you will feel good knowing that your eggs come from humanely raised chickens. Being truly free range, with plenty of freedom to roam, scratch, and roost means healthier hens, healthier eggs, and a healthier planet.
Tips for Keto Pumpkin Earthquake Cake
This cake is a fun project and perfect for your healthy Thanksgiving celebrations. Here are my best tips for getting it right:
- I recommend using a glass or ceramic baking dish for this cake. You will be cutting the pieces right out of the pan and you don’t want to scratch up your non-stick bakeware!
- Do be advised that if you have to use metal, the cake will bake more quickly, as metal heats up faster in the oven than glass or ceramic.
- Depending on how thick your pumpkin puree is, you may need to add water to the cake batter. Keto batters should be thicker than their conventional counterparts, but you don’t want it so thick that you can’t spread it in the pan or swirl in the cream cheese.
- Pre-mixed pumpkin pie spice is a great option, but you can always mix up your own if you prefer. Try using 1 teaspoon ground ginger, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. I always like a touch of ground cloves too (about 1/8 teaspoon).
- Dollop the cream cheese mixture over the batter and use a knife to swirl. I recommend trying to get some of the cream cheese right to the edges so every piece of the cake is a bit more gooey.
- The cake won’t be totally firm when you remove it from the oven and you don’t want it to be. The center should have a bit of jiggle still when the pan is shaken. It will continue to set up as it sits and cools in the pan.
- Store this delicious cake in the fridge! It’s far too moist to sit on the counter.
So if you were smart and stocked up on pumpkin before the shortage, this is definitely a keto cake worthy of using a little of it up!
Click here to see my Keto Pumpkin Earthquake Cake on Pete and Gerry’s.
Nutritional information per serving (serves 20)
Calories: 237
Fat: 20.5g
Carbs: 6.7g
Fiber: 3.5g
Protein: 6.1g
Lloyd says
Come to Canada. I have around 40 lbs of roasted pumpkin puree in my freezer lol Every year I buy a bunch of the smaller pie pumpkins and clean and roast them. It takes some time but then I have a years supply to bake with.
Lee Barnett says
Hi Lloyd
I live in Australia, so definitely can’t buy pumpkin purée..!
I’ve been roasting pumpkin to use in these yum recipes as well, however have one major concern.
Do you add water to the pumpkin when you mash it…? How runny is the tinned purée?
Kind regards
Lee
Sue C says
Canned Purée is actually quite thick. You need to actually scoop it to get it out of the can. Hope that helps
Charissa says
Where is the ingredients list?
Carolyn says
There is a big link to take you to a full recipe.
Cherie says
I don’t know where to go to ask a question, so I’m putting it out here: for this delicious sounding pumpkin earthquake cake, I’m short about 2/3 cup almond flour. Any substitution I can use? If not, I’ll wait till I get more later today.
Carolyn says
I think you’re simply going to have to wait until you have more.
Jean H Pettay says
You have the absolute best recipes!! I have made several of your treats and they are delish!! Everyone should buy your books. I have and I will always check out your new recipes Thank you so much. If your looking for a great Christmas gift for your keto friends you can buy Carolyns book on Amazon.
Carolyn says
Thank you so much!
Kate says
I just sent one off as a gift to a family member! No one should ever be alone in the journey to healthier lifestyles thinking there no more guilty pleasures. Beauty, its not even guilty!
Carolyn says
That’s so lovely to hear!
Sandi Hillyard says
Carolyn, I have recently discovered your bacon peanut burger. I tried it last night and WOW!I loved it. I can’t wait to try this pumpkin earthquake cake! I have gotten a couple of your cookbooks and would love to get even more. You are fantastic and I appreciate all of your wonderful recipes! Thank you so much.
Carolyn says
Glad to hear it!
milton krug says
Where is the instruction and recipe, pumpkin earthquake cake? I don’t see it in my email.
Carolyn says
Big link that says “please see my…”
Terri Brine says
What are your thoughts on freezing some for later? Since I am the only Keto/ low carb person in my family, 20 pieces might take me awhile to consume 🙂
Carolyn says
I can’t see why not!
Pam Brown says
I posted the same question before reading this, so please disregard. Thanks!
Terry says
My husband and I just made this. It is delightful – just yummy awesomeness! Yet another winner, Carolyn!
Carolyn says
Glad to hear it!
Shelie Faulkner says
Just curious why can’t you buy Pumpkin puree’ in Australia? The canned puree’ is thick.
Pamela says
Idiots! Where the ~~😤~~~ is the damned recipe? 🤬
nancy parker says
Hi Carolyn, I made your recipe for the dried cranberries, can they be used in place of the chocolate chips? Thank you
Carolyn says
Sure, that sounds fun.
Janie Wilson-Cook says
All last year the food banks were giving away cans and cans and cans of pumpkin. Not pumpkin pie mix, just pumpkin. I probably have 20 cans in my basement. I’ll happily share.
Pam Brown says
Can these be cut into single servings and frozen?
Amanda says
Amazing recipe! Easy, different and the product is soooooo good. I have to admit that I had two pieces for dessert when it was still slightly warm. Something about the combo of pumpkin, spice, cream cheese and chocolate… Oh boy…
Denise says
This is a yummy decadent cake!
Fern says
Hi
I made the pumpkin earthquake cake yesterday
It is so good
Such a treat to have desert
I have list 11 pounds
My son who needed to lose belly fat in order to have hernia surgery has lost 10 pounds
So thanks for giving us a sweet treat
While not blowing our low carb diets
Sherri says
I’m not seeing the details for the keto pumpkin earthquake cake recipe?. I can see them for others. Using a mac and have tried 2 different browsers with the same result.
Carolyn says
Big link to the recipe on Pete and Gerry’s.
Mercedes says
Is there a substitute for the whey protein powder?
Thanks!!!
Carolyn says
Egg white protein powder works well too.
Mila says
Hello Carolyn, you have so many amazing recipes thank you so much! I’ve noticed you use in the recipes I looked at ( maybe even always) Bobs Red Mill Almond Flour. I cannot find the information if that flour is de-oiled, partly de-oiled or blanched almond meal/flour as that’s the three type of almond flour we have in Europe. Would be thankful if you could tell me which one it is so I can get the right one to make your recipes:)
Carolyn says
Here in the US, “almond flour” simply refers to blanched, finely ground almonds, not the de-fatted kind. That works very differently because it’s so powdery and won’t really work in my recipes.
Mila says
perfect because that one is even cheaper than the de-fatted one:) I will get it today and will start making your recipes! Thank you so much for your quick response
Kate says
Oh my, I always think I have my top favorite recipe of yours and then you come up with another. I think this will be at the top of my winter list for years to come! Absolutely fabulous!
Darlene says
These are wonderful and I’ll put some aside for Thanksgiving to have a variety of desserts. I’m also serving your gingerbread bars. And I made your Morning Glory muffins for the first time yesterday-love those also! (and the fact that it makes so many) Your recipes will keep me going for a long, long, time 🙂 Happy Thanksgiving!!