Ah, PSL season—aka the best season of the year! As the weather cools and the leaves turn golden, nothing beats the comforting aroma of pumpkin spice wafting through the air. But instead of just sipping your favorite Pumpkin Spice Latte, why not eat it in cake form? That’s right—I’m talking about a decadent, low-carb Keto Pumpkin Spice Latte Cake that perfectly captures the essence of your favorite fall drink, minus all the carbs and sugar.

This cake is the ultimate autumn indulgence: three layers of flavor-packed goodness, including a moist pumpkin spice base, a fluffy whipped cream filling, and a rich espresso buttercream frosting. Trust me, once you taste this cake, you’ll be hooked! It might even convert a few keto skeptics!

Why You’ll Love This Keto Pumpkin Spice Latte Cake:

• Keto-Friendly: No more guilt while indulging in your favorite fall flavors! This cake is low in carbs, with only 2g net carbs per slice. Compare that to a whopping 52g net carbs and 50g sugar in a grande Pumpkin Spice Latte from Starbucks, and it’s a no-brainer!
• Rich Flavor: With the perfect balance of pumpkin spice, coffee, and sweetness, this cake is like a PSL in every bite—only better.
• Three Layers of Deliciousness: From the moist pumpkin cake to the espresso buttercream and whipped cream filling, each layer adds its own irresistible flavor and texture.
• Super Moist: The pumpkin adds moisture to the cake without making it dense, so it’s light, fluffy, and super satisfying.

I first developed this PSL cake recipe in fall of 2019, and it was such a hit that I also included it in my most recent resource, The Keto Dessert eBook 2.0, which is a complete guide to keto baking and even includes updates with new recipes on occasion! It includes tons of other fall inspired and pumpkin spice recipes, including keto pumpkin bread and pumpkin spice cheesecake filled cookies. It’s truly an amazing resource to have on hand if you need a go-to for amazing keto desserts!

Ingredients for the Keto Pumpkin Spice Latte Cake:

This cake is divided into three main components: the cake itself, the whipped cream topping, and the espresso buttercream. Let’s break down each ingredient for you:

Cake Ingredients:

• 1 cup blanched almond flour – Almond flour is a fantastic gluten-free and low-carb alternative to traditional flour. It gives the cake a moist texture while keeping it light.
• 1/2 cup granulated sugar-free sweetener – To keep this cake keto-friendly, a sugar substitute like erythritol/monk fruit is used instead of regular sugar.
• 2 tsp baking powder – This helps the cake rise and achieve a fluffy texture.
• 1/4 tsp salt – Enhances the flavor and balances the sweetness.
• 2 tsp pumpkin pie spice blend – The heart of the autumn flavor! This blend typically contains cinnamon, nutmeg, ginger, and cloves.
• 1/3 cup unsweetened pumpkin puree – Adds moisture and the signature pumpkin flavor without the added sugar of pumpkin pie filling.
• 1/4 cup unsalted butter, melted – Butter adds richness and moisture to the cake.
• 2 large eggs – Eggs provide structure and help bind the ingredients together.

Whipped Cream Topping:

• 1/2 cup heavy cream – Heavy cream is key to making a rich, thick whipped cream that holds its shape.
• 1 tbsp powdered sugar-free sweetener – A touch of sweetness without the carbs, again using a keto-friendly sweetener.

Espresso Buttercream:

• 1/4 cup salted butter, softened – Butter forms the base of the buttercream, giving it a creamy texture.
• 3/4 cup powdered sugar-free sweetener – Powdered sweetener helps create a smooth frosting without the gritty texture of granulated sweeteners.
• 1 tbsp hot water – Dissolving the espresso powder in hot water helps it incorporate smoothly into the frosting.
• 1 tsp instant espresso powder – This is what gives the buttercream its coffee kick, mimicking the espresso shot in a traditional pumpkin spice latte.

Instructions: How to Make Keto Pumpkin Spice Latte Cake

1. Preheat the Oven and Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). While the oven is heating, grab a bowl and combine all your dry cake ingredients: almond flour, sweetener, baking powder, salt, and pumpkin pie spice. Mix them together until evenly distributed.

Next, add the wet ingredients: pumpkin puree, melted butter, and eggs. Stir until the mixture is smooth and well combined. The batter should be thick and fragrant with the warming spices.

2. Bake the Cake

Line an 8×8-inch baking pan with parchment paper and pour the batter into the pan. Spread it out evenly to ensure it bakes uniformly. Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is done, remove it from the oven and allow it to cool completely.

3. Make the Whipped Cream

While the cake cools, it’s time to prepare the whipped cream. In a mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Once the cream has thickened, add the powdered sweetener and beat for another few seconds until fully combined. Set the whipped cream aside in the fridge until ready to use.

4. Make the Espresso Buttercream

For the espresso buttercream, start by dissolving the instant espresso powder in the hot water. Stir until fully dissolved and set aside to cool slightly. In a separate bowl, combine the softened salted butter and powdered sweetener. Beat until smooth and creamy. Add the cooled espresso mixture to the buttercream and mix again until the frosting is smooth and fluffy.

5. Assemble the Cake

To give this cake the classic “poke cake” effect (optional but delicious), use a skewer or fork to poke holes all over the surface of the cooled cake. This helps the whipped cream and buttercream soak into the cake, making it even more moist and flavorful.

Next, spread an even layer of whipped cream over the cake. Top with the espresso buttercream, smoothing it out to cover the whipped cream layer completely.

6. Slice and Enjoy

Once the cake is assembled, slice it into 12 pieces. This cake is rich, so small slices are all you need to satisfy your fall cravings. Serve immediately, or store in the fridge for later!

The Nutrition can’t be beat:

At only 170 calories, 2 net carbs, and less than 1g sugar per slice including all the toppings, this recipe is definitely a must-make! You’ll be surprised when it quickly gets gobbled up by keto and non-keto eaters alike. Again, compare that to a whopping 52g net carbs and 50g sugar in a grande Pumpkin Spice Latte from Starbucks. You’ll truly never go back to the liquid version!

And although it looks like an impressive and complicated dessert, it’s actually fairly simple to make. Ready start-to-finish in under 1 hour!

This keto pumpkin spice latte cake is a true fall treat that captures all the flavors of your favorite Pumpkin Spice Latte—but in a way that’s friendly to your keto lifestyle. Each slice is filled with warm spices, rich pumpkin flavor, and just the right amount of coffee to make it feel like the ultimate indulgence.

Whether you’re serving it for a special occasion, bringing it to a fall gathering, or just enjoying a slice with your afternoon coffee, this keto pumpkin spice latte cake will be a crowd-pleaser.

So forget the crowded Starbucks lines and get baking! This PSL-inspired cake is sure to become your new fall favorite.

Happy baking, and may your fall be filled with all things pumpkin spice! 🍂🎃

Make sure to leave a rating on the recipe card below, leave a comment, and let me know on Instagram if you give it a try!

Xo,
Sarah

Keto Pumpkin Spice Latte Cake

@sarahsfitfood

Per serving: 170 calories 17g F / 2g C (net) / 3g P / 1g fiber / <1g sugar

(includes cake, frosting + whipped cream)

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12

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I'll email this post to you, so you can come back to it later! -Sarah

Ingredients

  

1x2x3x

Cake:

• 1 cup blanched almond flour
• 1/2 cup granulated sugar-free sweetener
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tsp pumpkin pie spice blend
• 1/3 cup unsweetened pumpkin puree
• 1/4 cup unsalted butter melted
• 2 large eggs

Whipped Cream:

• 1/2 cup heavy cream
• 1 Tbsp powdered sugar-free sweetener

Espresso Buttercream:

• 1/4 cup salted butter softened
• 3/4 cup powdered sugar-free sweetener
• 1 Tbsp hot water
• 1 tsp instant espresso powder

Instructions

 

• Preheat oven to 350 F.
• Combine dry cake ingredients in a bowl. Add wet ingredients, and stir until combined.
• Pour into parchment lined 8x8-inch baking pan, and bake for 25-30 minutes. Allow to cool.
• Whipped cream: beat heavy cream with electric mixer until stiff peaks form. Add sweetener.
• Buttercream: combine all ingredients in a bowl, and stir until smooth.
• Assemble: to get the “poke cake” affect (optional), poke holes into the cake. Spread cake evenly with whipped cream. Spread espresso frosting on top of whipped cream.
• Slice into 12 pieces, and enjoy!!!

Notes

*For the sweetener, I recommend using a blend of erythritol and monk fruit.

Keyword fall baking, keto dessert recipes, keto pumpkin spice latte cake, pumpkin spice, pumpkin spice latte

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