This Keto Pumpkin Cake recipe is my daughter Kaia's absolute favorite thing in the whole world. No need to wait until fall to eat pumpkin, I buy my canned pumpkin at Target and they carry it all year around.
I've featured this Keto Pumpkin Cake Recipe on the site before. Sarah @livinglowcarbhighfat shared this recipe with me during her Ketogenic Tips & Tricks Interview on this blog. This morning I topped it with cream cheese glaze and Choc Zero's Maple Pecan syrup drizzled on top for a delicious, over-the-top breakfast.
This cute and decadent little keto cake has about 4g of carbs and about 25g of fat! The key to keeping it low carb is Choc Zero .
Choc Zero 's Honest syrups are totally keto-friendly. They have no sugar, no carbs, and no preservatives. Today I chose to top these cakes with their Maple Pecan Flavored Syrup, but they have all different types of flavors. Some of my favorites are the blueberry, raspberry and chocolate syrups.