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Pumpkin Pecan Cake (Low Carb, Sugar Free, THM-S) #trimhealthymama #thm #pumpkin #pumpkincake #pecan #sugarfree #lowcarb #glutenfree #mymontanakitchen
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5 from 1 vote

Pumpkin Pecan Cake

Pumpkin Pecan Cake - a lightly crumbed cake filled with the flavors of fall and topped with toasty pecans and a cinnamon cream cheese frosting.
Prep Time10 mins
Cook Time27 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Servings: 9 Servings
Calories: 286kcal


For the Cake:

For the Frosting:

  • 1 8 Ounce Cream Cheese Softened
  • 3 Tablespoons Gentle Sweet
  • 3 Tablespoons Heavy Whipping Cream
  • 1/4 Teaspoon Cinnamon
  • ½ Cup Chopped Pecans to sprinkle on top


  • Preheat oven to 350.
  • In a medium mixing bowl, mix together all the dry ingredients.
  • Add remaining ingredients and mix well.
  • Pour into a greased 8x8 pan.
  • Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool completely.

For the Frosting:

  • Beat softened cream cheese, Gentle Sweet, Cinnamon, and Heavy Whipping Cream for 1-2 minutes, or until frosting begins to stiffen.
  • Spread frosting onto cooled cake.
  • Top with pecans.
  • Cut into 9 servings.


If you do not have the THM Baking Blend, you can use 1/4 cup each of almond flour, coconut flour, and flax meal. Please note that this will alter the nutritional information.


Serving: 1Piece | Calories: 286kcal | Carbohydrates: 8g | Protein: 6g | Fat: 23g | Fiber: 4g