KETO PUMPKIN CAKE

KETO PUMPKIN CAKE

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 cake and you will all too!

What you’ll need:

CAKE

2/3 cup (140g) pumpkin puree
1/2 cup (118ml) water
1/2 cup (100g) butter – melted
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

ICING:

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

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What can you find on The Hungry Elephant’s youtube? Keto recipes, low carb recipes and more RECIPES.. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. All videos after February 28th 2017 are keto and low carb!.. Tuesday and Friday.

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