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Low Carb Pumpkin Cake (Weight Loss Butternut Squash Pie)
I know, I know – it is not exactly pumpkin season, but do not worry – nowadays pumpkins and squashes are available almost throughout the whole year.
If not, feel free to pin this recipe to your Thanksgiving Pinterest board and come back to it later during the fall! 🙂
Now, developing a low carb cake is not an easy task, right? Well, after removing almost all the carbs, there are limited ingredients we can work with.
Fortunately, pumpkin is one of those versatile healthy fruits that can work wonderfully in both sweet and savory dishes which are totally keto-friendly.
For our low carb recipe today we will be using the help of erythritol, although I believe the recipe can perfectly go without since pumpkin puree is naturally sweet (especially some sorts like butternut squash). Alternatively, you can use all kinds of keto-friendly sweeteners you have at your disposal or you prefer, such as stevia, xylitol, monk fruit, Swerve, etc.
These are the main ingredients you will need for this delicious low carb pumpkin puree cake:
- pumpkin puree – preferably homemade freshly prepared, but you can try with some tinned if you do not have time and energy to deal with raw pumpkins;
- eggs – preferably prom free-range happy chickens;
- sour cream – I always try to include this ingredient in my keto recipes because it a wonderful LCHF-compatible food with lots of healthy fats and beneficial probiotics which improve our immunity and promote healthy weight-loss. You can read more about the magic of probiotics right about here: Building the Immune System with Probiotic Gut Health Foods
I usually use Bulgarian sour cream with its specific Bulgarian bacterial culture which is absolutely amazing in “eating” most of the lactose and the end product is perfectly keto-friendly. Here’s the recipe for the vegan dairy-free version with my favorite yogurt starter: Traditional Bulgarian Coconut Yogurt (Lactose Free Coconut Sour Cream); - coconut butter – supplies lots of vegan-friendly healthy fats, but feel free to substitute with regular cow butter if you like the taste or something even better – ghee;
- desiccated coconut and coconut flour – We can’t have a keto diet without coconuts and their indispensable fiber, am I right? 😉 If you do not like coconut flour, you can substitute with almond meal – it is even slightly sweeter;
- cottage cheese (you could say that this could turn out to be an excellent weight loss pumpkin cheesecake) – if you cannot find Sodium-free cottage cheese, you can use regular cream cheese used for making cheesecakes;
- gelatin – I like gelatin since it is an excellent and budget-friendly substance which nourishes our joints and connective tissues, but if you wish to make this weight loss butternut squash pie recipe 100 % vegetarian, you can use agar-agar instead;
- vanilla, baking powder (or baking soda), and some husk seeds for easier binding of the ingredients.
The exact quantities and detailed instructions are in the recipe card below!
Psst! But before we continue with this yummy low carb pumpkin cake with cream cheese frosting, I would like to remind you that my new book on healthy weight-loss using the low carb diet plan for women is up on Amazon! I also have a special celebration gift for you – a FREE COOKBOOK “10 Quick and Easy Meatless Keto Recipes“! Subscribe to my newsletter and get access to your cool freebies and special surprises! ==>
Alright! Are you ready for a super easy low carb pumpkin cake with merely 5 grams of net carbs per one 100-gram serving?
Let’s do this!

Prep Time | 15 minutes |
Cook Time | 20 minutes |
Passive Time | 2 hours |
Servings |
pieces
|
- 1/2 cup pumpkin puree (100 grams cooked)
- 2 Eggs
- 2 Tbsps. sour cream
- 1/2 tsp. Baking powder
- 1 Tbsp. (heaped) Coconut butter soft
- 1 tsp. vanilla extract
- 3 Tbsps. desiccated coconut
- 3 Tbsps. erythrithol
- 6 Tbsps. (heaped) Coconut flour (150 grams)
- 1/2 cup Cottage cheese (100 grams preferably Sodium-free)
- 1/2 cup sour cream (100 grams)
- 1 1/2 cup pumpkin puree (300 grams cooked)
- 1 tsp. erythtitol (adjust to taste)
- 1 Tbsp. gelatin (10 grams or agar-agar)
Ingredients
For the pie crust
For the filling:
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- Simply blend well all ingredients for the pie crust until you reach a homogeneous mass.
- Grease your baking mold with some more coconut butter and pour the batter in. You can also use parchment paper.
- Cook at at 180° C /356° for about 20-30 minutes until ready.
- In the meantime, dissolve the gelatin in a little bit of lukewarm water.
- Next, blend the compounds for the filling until completely homogeneous and smooth. Remember - the sour cream has to be at room temperature, so it does not ruin the gelatin!
- When the crust is ready and fully cooked, take it out of the oven and let it chill for a couple of minutes.
- Consequently, pour the pumpkin cream inside and place the cake in the fridge for a couple of hours to set. Enjoy!
Nutritional stats from my favorite FREE online calculator Cronometer:
If you liked this delicious keto pumpkin cake recipe, you can find my weight-loss plan for women in “The Energy Boosting LCHF Diet Plan”!
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Enjoy my other gluten-free and low carb recipes using Bulgarian yogurt below:
Keto Yogurt Recipe with Berries
Make Your Own Bulgarian Yogurt
Amazing Low Carb Yogurt Recipe Collection for Easy Weight-Loss
Stay tuned for more healthy recipes and articles!
‘Till next time!
Milky
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Looks so delicious and perfect with a cup of coffee ♥
Absolutely! 🙂
I love pumpkin anything! Who says, pumpkin is just for fall? I am so excited to try your recipe this weekend!
I know, right?! I hope you enjoy this low carb dessert, Heidy!
What a delicious looking cake! Love that it’s low carb!
Thank you, Julia! <3
A lot of my friends at work are on low carb diets. Saving this for our next potluck. This sounds delicious, especially with the pumpkin. Thanks!
Thank you, Tina! I hope your colleagues like this keto recipe!
I was just wondering what to do with my extra kabocha pumpkins sitting on my counter. I think I just found the answer. 🙂
Oh, I have never tried this type of pumpkin! I need to look around!
This looks absolutely delicious! I love that it is low carb too!
Thank you, Bintu! I always try to think of yummy keto desserts everyone can enjoy!
Weight loss was not the first thing that came to mind when seeing this. But it’s amazing how this is a guilt free treat! How wonderful!
Thank you, Nicolas! My aim is to make recipes that are both delicious and diet-friendly! 🙂
Sounds like a lot of good ingredients packed in here! I am definitely more inclined to think of pumpkins in the fall but sometimes it is nice to have something out of season to remind us of what we have to look forward to.
Absolutely, David! I think summer squash can work as well!
I appreciate a good, low-carb dessert recipe. Yours looks delicious!
Thank you, Andrea! I hope you like it!
I agree – pumpkin all year ’round! I am so impressed that you made this without carbs- wow! And it looks so beautiful and yummy!
Thanks, Terri! Yes, low carb meals can be yummy as well! It’s a challenge but not impossible!:-)
I can’t believe this is low carb. It looks so fantastic.
Thanks, Andrea! Yes, this is completely low carb! 😉
Wow, that looks delicious! So easy, too! Can’t wait to try it. 🙂
Let me know how it goes, Raia! Enjoy!
I just wanted to come back and tell you this came out perfect when I made it!! We will be making it again soon.
Awesome, Heidy! <3
What a savory looking dessert! I know what I will be making tonight! Looks like a perfect summery recipe!
Thanks, Sara! This is a low carb recipe that can be done at almost every time of the year! 🙂
I love pumpkin all year long. This looks like a great keto option when you are craving something sweet.
Thank you, Kelly! Made my day!