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flourless pumpkin nut cake with red fruits

Flourless Pumpkin Nut Cake

Written by missblasco on . Posted in CAKES/MUFFINS, RECIPE, SUGAR FREE.

Aprende a preparar una tarta de calabaza y frutos secos con salsa de frambuesas, sin azúcar, bajo en hidratos de carbono y muy nutritiva.
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Flourless Pumpkin Nut Cake with Raspberry Sauce: A Healthy, Low-Carb Dessert
Craving a healthy, low-carb dessert that’s perfect for autumn? This Flourless Pumpkin Nut Cake with Raspberry Sauce is a delicious, sugar-free treat that’s packed with nutrients and seasonal flavors! As a nutritionist, I love creating desserts that are both indulgent and good for you, and this cake fits the bill. Made with pumpkin, ground nuts, and topped with a raspberry and red berry sauce, it’s gluten-free, keto-friendly, and rich in fiber, antioxidants, and omega-3s. Autumn is the best time to enjoy pumpkin at its peak, and this versatile ingredient shines in this nutritious dessert. Let’s dive into the recipe, explore the health benefits of its ingredients, and learn how to make this seasonal treat that’s as wholesome as it is delicious!
Why This Cake Is a Healthy Choice
This flourless pumpkin nut cake is a perfect option for those seeking a healthy dessert without sacrificing flavor. Here’s why it stands out:
  • Low-Carb: ~5-7g carbs per serving, ideal for keto diets.
  • Gluten-Free: Made with ground nuts instead of flour, safe for celiacs or gluten-sensitive individuals.
  • Sugar-Free: No added sugars or sweeteners, relying on the natural sweetness of pumpkin and berries.
  • Keto-Friendly: High in healthy fats from nuts, low in carbs.
  • Seasonal: Features pumpkin, a fall favorite at its peak in autumn.
  • Nutrient-Dense: Packed with fiber, protein, antioxidants, and omega-3s for overall wellness.
  • Versatile: Can be customized with different nuts or red berries to suit your taste.
This cake is a compact, cheesecake-like dessert that’s naturally sweetened by pumpkin and topped with a raspberry sauce, making it a guilt-free indulgence for any occasion.

This flourless pumpkin nut cake is a low-carb, sugar-free dessert that’s perfect for enjoying autumn’s seasonal flavors.

 

Nutritional Benefits of Key Ingredients
This dessert is a nutritional powerhouse, with each component contributing to a balanced, low-carb treat.
Pumpkin
  • Low-Carb: 7g carbs per 100g, keto-friendly.
  • Low-Calorie: 26 kcal per 100g, ideal for weight management.
  • High Fiber: 3g per 100g, supporting digestion and satiety.
  • Rich in Nutrients: High in beta-carotene (provitamin A), vitamin C, vitamin E, B vitamins (B1, B2, B3, B6), and folates for immunity, vision, and energy.
  • Mineral-Dense: Contains potassium, phosphorus, and magnesium for heart health, bone health, and muscle function.
  • Antioxidant Properties: Beta-carotene and vitamin C reduce inflammation and oxidative stress.
Ground Nuts (e.g., Walnuts, Almonds)
  • Low-Carb: 7g carbs per 100g, keto-friendly.
  • High Fiber: 7g per 100g, aiding digestion and fullness.
  • Healthy Fats: Monounsaturated and polyunsaturated fats (including omega-3s in walnuts) support heart health.
  • Protein-Rich: 15g per 100g, promoting satiety.
  • Nutrient-Dense: Rich in vitamins (e.g., vitamin E) and minerals (e.g., magnesium, phosphorus) for skin, energy, and cardiovascular health.
Raspberries and Red Berries (e.g., Blueberries)
  • Low-Carb: 5g carbs per 100g, keto-friendly in moderation.
  • Low-Calorie: 52 kcal per 100g, supporting weight control.
  • High Fiber: 7g per 100g, aiding digestion.
  • Antioxidant-Rich: High in polyphenols and vitamin C, with anti-inflammatory properties.
  • Heart Health: Helps reduce oxidative stress and improve cardiovascular health.
These ingredients make the cake low-carb, gluten-free, sugar-free, and nutrient-dense, offering a dessert that’s as healthy as it is delicious.

flourless pumpkin nut cake

 

With ground nuts, pumpkin, and red berries, it’s a gluten-free, keto-friendly treat packed with fiber, omega-3s, and antioxidants.

 

Flourless Pumpkin Nut Cake with Raspberry Sauce Recipe
This recipe is simple to prepare, using pumpkin, ground nuts, and a raspberry sauce sweetened with a touch of stevia (optional). It’s a compact, cheesecake-like cake with a naturally sweet flavor from the pumpkin, enhanced by the tartness of red berries.
Ingredients (Serves 8)
Cake
  • 1 cup (200g) pumpkin puree (roasted or steamed, then mashed)
  • 1 cup (100g) ground nuts (e.g., walnuts, almonds, or a mix; can add 2 tbsp finely grated coconut)
  • 2 large eggs
  • 1 tsp baking powder
  • 1 tsp cinnamon (optional, for warmth)
  • 1 tsp vanilla extract
  • Pinch of sea salt
Raspberry Sauce
  • ½ cup (75g) fresh or frozen raspberries
  • ¼ cup (40g) mixed red berries (e.g., blueberries, strawberries, blackberries)
  • 1 tsp stevia (optional, adjust to taste; can omit for fully sugar-free)
  • 1 tbsp water
  • Optional: Extra berries for topping
Instructions
  1. Preheat Oven: Preheat your oven to 350°F (180°C) and grease a 6-inch (15 cm) round baking pan or line with parchment paper.
  2. Prepare the Cake Batter: In a large bowl, mix the pumpkin puree, ground nuts, eggs, baking powder, cinnamon, vanilla extract, and a pinch of sea salt. Stir until well combined. The batter will be thick and dense due to the lack of flour and sugar.
  3. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing, as it will firm up as it cools.
  4. Make the Raspberry Sauce: In a small saucepan, combine the raspberries, mixed red berries, and 1 tbsp water. Cook over low heat for 5 minutes, stirring occasionally, until the berries break down into a sauce. Add stevia to taste (if using), and let cool slightly.
  5. Assemble and Serve: Slice the cooled cake and top each piece with a spoonful of raspberry sauce. Garnish with extra fresh berries for a pop of color and flavor. Serve as a healthy dessert or snack, and enjoy the seasonal flavors

 

Ready in under an hour, this healthy dessert offers a compact, cheesecake-like texture that’s both nutritious and delicious.

 

flourless pumpkin nut cake and raspberry sauce

Tips for Success
  • Sweetness Adjustment: The pumpkin provides natural sweetness, but if you prefer a sweeter cake, add 1-2 tsp stevia to the batter or use crushed dates (note: dates increase carbs and glycemic index).
  • Nut Variations: Use ground walnuts, almonds, or a mix; add 2 tbsp grated coconut for extra texture.
  • Texture Note: This cake is dense and compact, similar to a cheesecake, due to the lack of gluten and leavening. It won’t be spongy like a traditional cake.
  • Keto-Friendly: Keep portions small (1/8 of the cake) to stay within carb limits, as pumpkin and berries add natural sugars.
  • Storage: Store the cake in an airtight container in the fridge for up to 5 days. The raspberry sauce can be stored separately for up to 3 days.
  • Serving Suggestion: Pair with a cup of herbal tea or coffee for a cozy autumn treat.
Why This Cake Shines
This Flourless Pumpkin Nut Cake with Raspberry Sauce is a low-carb, gluten-free, sugar-free dessert that celebrates the best of autumn with pumpkin and red berries. The combination of ground nuts, pumpkin, and a raspberry topping creates a nutrient-dense treat that’s rich in fiber, protein, omega-3s, and antioxidants. It’s a keto-friendly option that’s perfect for a healthy dessert, snack, or festive gathering, offering a compact, cheesecake-like texture that’s both satisfying and guilt-free. With minimal prep time, you’ll have a healthy, seasonal dessert that nourishes your body and delights your taste buds.
More Healthy Dessert Recipes

 

The Flourless Pumpkin Nut Cake with Raspberry Sauce is a low-carb, gluten-free, sugar-free dessert that makes healthy eating a delight during autumn.
Made with pumpkin, ground nuts, and topped with a raspberry and red berry sauce, it’s a nutrient-dense treat that supports digestion, heart health, and overall wellness.
Whether you’re indulging in a cozy dessert or sharing it at a seasonal gathering, this keto-friendly cake is a guilt-free way to enjoy the flavors of fall.
Have you tried baking with pumpkin? What’s your favorite healthy dessert? Share your thoughts in the comments and explore more low-carb recipes on our site.
Bake this cake, savor the flavors, and enjoy a wholesome treat!
Cheers!

 

 

flourless pumpkin nut cake with red fruits

Bizcocho de calabaza y frutos secos con salsa de frambuesas

Aprende a preparar una tarta de calabaza y frutos secos con salsa de frambuesas, sin azúcar, bajo en hidratos de carbono y muy nutritiva.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course bizcocho, Postre
Cuisine CASERA
Servings 4 raciones
Calories 244 kcal

Ingredients
  

  • 300 gramos calabaza cocida (al horno)
  • 2 huevos
  • 2 cda leche de almendras (o leche de vaca)
  • 1/2 cda aceite de coco (o mantequilla derretida)
  • 1/4 cucharadita esencia de vainilla
  • 1 taza mezcla de frutos secos molidos (almendras, nueces, nueces pecanas y coco rallado)
  • 1 pizca sal marina
  • 1 pizca canela recién molida
  • 1/2 cucharadita levadura química (es opcional)

Salsa de frambuesas

  • 50 gramos frambuesas
  • 5 gramos mantequilla
  • 3 cda agua
  • 1/4 cucharadita stevia en polvo (o tu edulcorante favorito)

Instructions
 

  • Introduce en tu robot de cocina la calabaza, los huevos, la leche, el aceite de coco, la esencia de vainilla, la mezcla de frutos secos molidos, la canela, la levadura química y la sal.
  • Bate todos los ingredientes juntos, debes obtener una masa lisa y sin grumos.
  • Precalienta el horno a 200 ºC
  • Pon la masa en un molde, yo lo he usado rectangular, de 20 x 14 cm, pero puedes usar uno redondo, de entre 15 y 17 cm es adecuado para esta cantidad de masa.
  • Hornea la masa durante 20 minutos aproximadamente, a 180ºC. Cuando haya pasado ese tiempo comprueba con un palillo que esté cocida por todas las partes. 
  • Deja enfriar a temperatura ambiente y después en la nevera. Si reposa al menos dos horas, estará mucho más rico.
  • En una sartén pequeña derrite la mantequilla y añade las frambuesas, dales unas vueltas y añade el agua, cocínalas durante 5- 10 minutos a fuego moderado. Verás como poco a poco se deshacen.
  • Retira del fuego y añade la estevia. mezcla bien.
  • Cuela la salsa para eliminar todas la pepitas. Deja enfriar en la nevera.
  • Para montar el plato, corta un trozo de bizcocho, acompáñalo de salsa de frambuesas y frutos rojos. ¡Disfruta!

Nutrition Facts
Bizcocho de calabaza y frutos secos con salsa de frambuesas
Amount Per Serving
Calories 244 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 84mg28%
Sodium 175mg8%
Potassium 203mg6%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 11820IU236%
Vitamin C 6.4mg8%
Calcium 35mg4%
Iron 1.5mg8%
* Los porcentajes de Valores Diarios están basados en una dieta de 2000 calorías.
Keyword calabaza, frutos rojos, frutos secos
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