Easy Keto Pumpkin Cranberry Skillet Cake

My keto pumpkin cranberry cake recipe is the perfect combination of two seasonal favorites. Bright, plump, tart cranberries and flavorful, moist pumpkin cake come together beautifully for one amazing, easy keto cake.

It’s the low-carb pumpkin cranberry cake you’ll want to serve during fall and holiday brunch entertaining.

Whether you currently can’t get enough pumpkin recipes or are planning your Thanksgiving and Christmas keto menus, this easy skillet cake is sure to please.

I see this as a versatile keto dessert cake, a delicious keto breakfast option, and a satisfying keto snack. That’s why I believe it can be enjoyed at any time of the day!

It’s a versatile recipe that is not only delicious but also happens to be gluten-free, grain-free, sugar-free, and keto-friendly. 

If you are a fan of the combination of cranberries and pumpkin, you should also check out my keto pumpkin cranberry bread, another seasonal treat.

While you’re at it, make sure you also visit our complete collection of Keto Cakes and Keto Pumpkin Recipes 

Keto Pumpkin Cranberry Skillet Cake

Keto Pumpkin Cranberry Cake

Maybe it’s just me, but nothing reminds me of the fall season like the appearance of pumpkins and fresh cranberries at my local grocery store.

This may explain why I couldn’t shake the idea of creating this cake. It’s a low-carb recipe that features both of these well-known flavors of fall.

Seriously, I don’t know why I never thought of combining the flavors of pumpkin and cranberries to create a recipe like skillet cake.

But boy, am I glad that I decided to combine these two flavors to create another keto treat.

Is there such a thing as too many keto pumpkin recipes? Well, as far as I am concerned, the answer is a definite no. I suspect that after you try this cake, you may side with me on this.

With every bite of this cake, you experience the natural sweetness of pumpkin and the juicy tartness of cranberries. A true winner in my book!

My recipe for keto pumpkin cranberry cake is not only delicious but also a breeze to make. This makes it a great addition to your holiday table.

Who needs a complicated recipe during the hustle and bustle of the holidays? Not this girl!  

If you know anything about my recipes, you know I am all about creating easy, delicious, low-carb keto recipes that even an unskilled cook can create. Click here for my favorite low-carb keto baking tips.

Ingredients Needed

Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will earn a commission if you click through and make a purchase.

Note that the full printable recipe, along with the nutritional facts, is at the bottom of the page.

• Granulated sugar substitute
• Pumpkin puree When making this low-carb pumpkin cake, make sure you choose pumpkin puree and not pumpkin filling. The latter adds sugar and spices to the mix.
• Fresh or frozen cranberries
• Full-fat cream cheese, at room temperature
• Sour cream
• Melted unsalted butter
• Eggs at room temperature
• Pumpkin spice
• Ground ginger
• Cinnamon powder
• Nutmeg
• Sea salt
• Baking powder

How To Make

If you don’t own a cast-iron skillet, please do not let this deter you from making this scrumptious low-carb dessert.

You can still enjoy this recipe by using a 9-inch baking pan.

However, I will confess that there is an undeniable wow factor that comes with bringing a skillet cake to the holiday table.

Something about that cast-iron skillet makes your guests perk up with anticipation.

What you want to make sure you use is puree only. Note that you can use frozen or fresh cranberries for this recipe.

The Sugar Substitutes That Work This recipe

When it comes to choosing which sugar substitute to use for this keto cake, I have several options you can choose from. 

First and foremost, you should know that my go-to choice is Lakanto Monk Fruit because the texture is spot on, and there is barely any aftertaste.

If you have struggled to find a sugar substitute close to sugar, this monk fruit and erythritol blend may be just what you need.

Because it really behaves the most like sugar in my book. It’s the one I come to often for this very reason.

Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. This is why it’s a great, all-natural sugar substitute. Plus, it has zero calories and a zero glycemic index. 

With that being said, you should also note that I’m also partial to Swerve, an erythritol blend. It’s also a sugar substitute that browns and caramelizes, which is super cool.

Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It also has a 0 % impact on blood sugar.

You can, however, also use the stevia and erythritol-based brand Pyure for these cookies if you’re a fan of stevia.

This is the only stevia brand that I would even consider because I find all others to have an intense aftertaste that I can’t get past. 

But if using Pyure, you will want to use half the amount called for; it’s a much sweeter option.

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.

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I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

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