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:
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)
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:
NET CARBS: 3.9
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