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
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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.
Big link to the recipe on Pete and Gerry’s.
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
This is a yummy decadent cake!
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…
Can these be cut into single servings and frozen?
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.
Hi Carolyn, I made your recipe for the dried cranberries, can they be used in place of the chocolate chips? Thank you
Sure, that sounds fun.
Idiots! Where the ~~????~~~ is the damned recipe? ????
Just curious why can’t you buy Pumpkin puree’ in Australia? The canned puree’ is thick.
My husband and I just made this. It is delightful – just yummy awesomeness! Yet another winner, Carolyn!
Glad to hear it!
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 🙂
I can’t see why not!
I posted the same question before reading this, so please disregard. Thanks!
Where is the instruction and recipe, pumpkin earthquake cake? I don’t see it in my email.
Big link that says “please see my…”
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.
Glad to hear it!
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.
Thank you so much!
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!
That’s so lovely to hear!
Where is the ingredients list?
There is a big link to take you to a full recipe.
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.
I think you’re simply going to have to wait until you have more.
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.
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
Canned Purée is actually quite thick. You need to actually scoop it to get it out of the can. Hope that helps