This Keto Pumpkin Poke Cake combines tender low carb pumpkin cake with gooey caramel sauce and an airy cream cheese frosting. It might just be the best keto dessert recipe you make all year!
Preheat the oven to 325ºF and grease a 9x9 inch metal baking pan.
In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt. Add the pumpkin, eggs, butter, and vanilla extract until well combined.
Stir in just enough water to make a thick but pourable consistency. Pour the batter into the prepared baking pan and spread to the edges. Bake 25 to 30 minutes, until golden brown around the edges and the center is just firm to the touch.
Remove and let cool completely, then take the handle of a wooden spoon and poke holes all over the cake.
Filling
Prepare the caramel sauce as directed and let cool until thickened but still pourable. Pour all over the top of the cake, spreading to the edges to make sure it fills the holes.
Topping
In the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese until smooth, about 1 minute. Then beat in the sweetener and vanilla extract until well combined. (You can also use a hand mixer, but it will take more time!).
With the mixer running on low, slowly add the whipping cream. Once all the cream has been added and is combined, scrape the sides and bottom of the bowl with a rubber spatula to make sure there are no clumps of cream cheese.
Turn the mixer to medium high and continue to beat until the mixture holds stiff peaks. Spread over the top of the cake and sprinkle with the pecans.
Refrigerate 1 hour to help the topping firm up.
Notes
Storage Information: As long as your ingredients are fresh, you can store this cake in fridge in a covered container for up to a week. You can also freeze it for several months.