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sugar free pumpkin spice cake recipe

Sugar Free Pumpkin Spice Cake recipe

A diabetic friendly low carb pumpkin Spice Cake that is moist and delicious.
Prep Time 25 mins
Cook Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 16 (2' by 2")


  • 1 ¾ cup Carbalose Flour
  • 2 tsps Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp salt
  • 1 tsp ground Cinnamon
  • ½ tsp Pumpkin Pie Spice
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground Cloves
  • ¾ cup Splenda Granulated Sweetener
  • 2 large Eggs - room temperature
  • 2 large egg whites - room temperature
  • 1 tsp Vanilla Extract
  • 2 cups Pumpkin Puree - room temperature
  • ½ cup Butter - room temperature


  • Preheat oven to 350 °F (175°C)
  • Sift the flour, baking powder, baking soda, salt and spices together into a medium sized mixing bowl.
  • In a large mixing bowl, cream the butter with an electric mixer.
  • Add the eggs, egg whites, vanilla extract and the sweetener to the butter and continue mixing.
  • Add the pumpkin puree and continue mixing until thoroughly combined.
  • Add the sifted dry ingredients a scoop at a time mixing until all the ingredients are combined and you have a thick batter.
  • Grease and flour an 8 inch square baking dish
  • Pour the batter into the baking dish.
  • Using the back of a spoon or spatula, smooth out the batter, making sure it is evenly distributed in the pan.
  • Bake in the center of the oven for approximately 35 to 40 minutes, or until a toothpick inserted into the middle comes out clean.
  • Allow to cool completely if adding frosting.


Frost with Sugar-Free Cream Cheese Frosting (if desired)
Keyword Sugar Free Pumpkin Cake, Sugar Free Pumpkin Spice Cake