Low-Carb Pumpkin Cake With Maple Frosting | THM: S

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This Low-Carb Pumpkin Cake With Maple Frosting is an incredibly impressive dessert that’s easy to make and doesn’t require any special ingredients! A perfect, blood sugar-friendly recipe to add to your Fall repertoire, it’s also a gluten-free THM S.

I took my favorite Trim Healthy Mama-friendly pumpkin muffin recipe and modified it to make two 8″ cakes. The cake layers are wonderfully moist and seasonally spiced without being overpowering.

I used non-stick cake pans to bake my cake layers, but still found it important to line the bottom of the pans with parchment paper to ensure they released properly; don’t miss this step!

The maple-flavored frosting is sweet, smooth, and creamy – you’ll want to eat it with a spoon! If you’ve treated yourself to Trim Healthy Mama’s brand new line of Natural Bursts extracts, this low carb pumpkin cake with maple frosting is the perfect place to try out their maple flavoring!

In fact, you could use 1 teaspoon of their maple extract, and 1 teaspoon of their pecan extract for a slightly different, equally wonderful flavor that compliments the pumpkin spice cakes well.

One of my favorite things about this recipe is that you don’t need any special ingredients to make it. You should be able to find everything for this low carb pumpkin cake with maple frosting at your local grocery store, and if you’re a Trim Healthy Mama, you probably already have everything in your pantry!

Quick tip about the frosting: to completely dissolve your granular sweetener, use a stand or electric mixer and beat on high speed with the softened cream cheese, butter, and maple extract for 5-10 minutes. It WILL dissolve – it just requires more time to do so than regular granulated cane sugar or icing sugar. You can have frosting with a buttercream consistency using sweeteners like Gentle Sweet or xylitol, but it takes more patience!

This low carb pumpkin cake with maple frosting tastes the best made the day before you need it, but hold off on garnishing with pecans (or walnuts, if you prefer) until right before presenting or serving, as they can lose their “crunch” after sitting in the fridge.

Yield: 16 servings

Low-Carb Pumpkin Cake With Maple Frosting | THM: S

Low-Carb Pumpkin Cake With Maple Frosting | THM: S

This Low-Carb Pumpkin Cake With Maple Frosting is an incredibly impressive dessert that's easy to make and doesn't require any special ingredients! A perfect blood sugar-friendly recipe to add to your Fall repertoire! A gluten-free THM S.

Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 35 minutes
Total Time 1 hour 30 minutes


  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 cup golden flaxseed meal
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp cloves
  • 1 14 oz. can pumpkin puree
  • 2/3 cup xylitol
  • 8 eggs
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • 1 8 oz. pkg. cream cheese softened
  • 1/4 cup butter, softened
  • 3/4 cup xylitol
  • 1 1/2 tsp maple extract
  • 1/2 cup whipping cream


  1. Preheat oven to 350 F. Line the bottom of two 8" bake pans with parchment paper and oil the sides with butter or coconut oil.
  2. In a large bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together.
  3. In a separate bowl, beat pumpkin, xylitol, eggs, butter, and vanilla together on high speed until smooth. Add to dry ingredients, and beat on low until well combined. Let mixture stand for two minutes before dividing batter evenly between 2 cake pans.
  4. Bake at 350 for 30 minutes, or until a toothpick comes out clean. Cool completely. Run a knife around the edges of the pan, to release the cakes. Carefully peel off the parchment paper.
  5. To make the frosting and filling, beat cream cheese, butter, xylitol, and maple extract together until smooth and light. (See note) In a separate bowl, beat whipping cream until stiff. Fold into cream cheese mixture until smooth. Spread frosting in between layers, around the sides, and on top of the cake.
  6. Optional: Garnish with pecan halves and a sprinkle of cinnamon.


To completely dissolve your granular sweetener in your frosting, the trick is to use a stand or electric mixer and beat on high speed with the softened cream cheese, butter, and maple extract for 5-10 minutes. It WILL dissolve - it just requires more time than regular or icing sugar.

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46 thoughts on “Low-Carb Pumpkin Cake With Maple Frosting | THM: S”

  1. This looks like MY kind of cake! I, too, love cake for breakfast Jacinda! 🙂 Love how you decorated it with the pecans and cinnamon. So pretty! I’ll be making it soon! THANKS!!!

  2. Looks so yummy! I think I’m going to make it tonight! Thanks for all your great recipes. I bought your book, printed it on my color printer and put the pages in sheet protectors in a lay-flat notebook! I’ve only had it a couple of weeks, but all the recipes I made are family approved!! Love the weekly grocery lists! I can finally do this right. #FormerTurtleLoser

    • Hi there, this looks absolutely delicious and I’m really wanting to try it. I have the THM Baking Blend, how much would I use instead of the measurements of the individual flours?

    • Hi Dorcas, This cake is actually my cupcake recipe turned into cakes and I’ve linked to that in this post. 🙂 Changing the sweetener would still be a copyright infringement, but you’re welcome to link the original recipe here (instead of copying it) and mention how you altered the sweetener though!

  3. Hi! I really want to try this recipe… Could it be done in one square or small rectangular pan instead of in two round ones? I would just put the frosting all on top. I am just trying to figure out how I would adjust the baking time. Thank you!

  4. This was wonderful! For the cake I used 1/2 cup Gentle Sweet plus 2 doonks Stevia (1/16th tsp). And for the frosting I used 9 TBSP Gentle Sweet plus 2 doonks Stevia. Also, I baked in a 13×9 pan sprayed with coconut oil prior to baking for the same amount of time – 30 minutes). Prior to frosting, I took the cake out of the oven and cooled on a cookie sheet rack for about 20 minutes then popped in the refrigerator still on the rack for 1-2 hours then frosted. I garnished with 1 pecan half per serving and sprinkled with cinnamon as you suggested. It looked lovely and was really yummy. Thanks for the recipe!

  5. This cake is soooooo good! I made it for Thanksgiving and I am making it for my OWN birthday cake today again! I love it. Thanks for this recipe and Keto friendly too!

    • I can tell you that it is well below 10 grams per slice. Trim Healthy Mama is a fantastic way of eating, especially if you’re diabetic.

  6. Wondering if I can use the THM baking blend in this recipe? And any other suggestions for the icing? It sounds amazing but sad to say I must be dairy free!

  7. I recently discovered I have a sensitivity to coconut. I know you have a great knowledge of the chemistry of low carb baking. Can you suggest a substitute for the coconut flour in this recipe? Thanks!

  8. So many people asking if you can use baking blend rather than all the flours. Can you answer that please as I’d love to make this but I’m on vacation for a few weeks and don’t have my other flours with me.

    • I copied this from a post above, from Tanya Hatten, from a year ago. Seems that was the question of the year with no answer.

      To all those asking, I made this with baking blend and it turned out wonderfully.

  9. Has anyone made this with THM Super Sweet rather than the xylitol? This is all I have because xylitol does not agree with me. Please advise!


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