Hey!
In this video I’m showing you how to make a Pumpkin Cake. It is keto friendly, gluten free and without any added sugar.
This is perfect for the coffee snack or dessert during these fall months.
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Makes around 8 servings
Nutrition per serving:
Calories: 151
Carbs: 3.1g (2.3g net)
Protein: 2.9g
Fat: 14.5g
Ingredients:
Cake:
55g Butter, softened
35g Cream Cheese
1 Egg
110g Pumpkin Puree
80g Brown Sweetener
25g Sweetener
½ tsp Vanilla Extract
45g Almond Flour
1 tsp Pumpkin Pie Spice
¾ tsp Baking Powder
½ tsp Cinnamon
¼ tsp Baking Soda
¼ tsp Salt
Frosting:
125g Powdered Sweetener
55g Cream Cheese
30g Butter, softened
½ tsp Vanilla Extract
Garnish:
Cinnamon
Start with the cake. In a bowl add butter, cream cheese and egg and mix with an electric mixer until combined
Add pumpkin puree, brown sweetener, sweetener and vanilla extract and mix with a spatula until combined
In another bowl add almond flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt and mix with a spatula until combined
Pour the dry mix into the wet and mix until combined with a spatula
Pour into the oven pan and spread out evenly
Bake in the oven on 175°C|350°F for 20 min
Let cool off
Continue with the frosting. In a bowl add powdered sweetener, cream cheese, butter and vanilla extract and mix with
an electric mixer until creamy
Put into a piping bag
Pipe the frosting onto the cake
Sift cinnamon onto the frosting
Cut into pieces
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
