It’s pumpkin spice season.. and since I’m back in Canada and can easily find pumpkin here, I decided to make another cake. I know.. I decided a few weeks ago to put up more meals and less desserts but I definitely loved this keto pumpkin cake and you will all too!
The recipe is fairly easy to make! Just mix together the ingredients and pop it in the oven! I used pure pumpkin puree with NO additives. You want to make sure that there is NO added sugars in your pumpkin puree mix or added flavours.
- 2/3 cup (140g) pumpkin puree
- 1/2 cup (100g) butter - melted
- 1/2 cup (118ml) water
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 cup (50g) sugar substitute (I used monk fruit)
- 3 eggs
- 2 cups (200g) almond flour
- 1 tsp baking powder
- 1 pkg (250g) cream cheese
- 1/4 cup (40g) confectioners sugar substitute
- 1 tsp vanilla
I used a 7-inch cake pan
Mix all the cake ingredients into a bowl, whisk thoroughly.
Pour into 2 cake pans and bake at 350/175 for roughly 40 minutes OR until you can poke the cake with a toothpick and it comes out clean.
Use a hand or stand mixer to mix up the icing ingredients and frost your cake after it cools! I topped mine with a little cinnamon.
This makes roughly 10 slices.
Nutritional Information per slice:
- CALS: 306
- FAT: 27.9
- CARBS: 6.6
- FIBRE: 2.7
- NET CARBS: 3.9
- PROTEIN: 9.8