It’s that time of the year! It’s getting cool outside and the smell of pumpkin spice is in the air! This pumpkin cake is the perfect fall treat that you can feel good about because it is low carb and keto friendly!
Ingredients
For the cake:
15 oz Pumpkin Puree
2 cups almond flour
3 eggs
1 tbsp pumpkin pie spice
1 tsp baking soda
2 tsp baking powder
1 1/2 cups stevia powder
2 tsp vanilla extract
1 cup coconut oil
For the Frosting:
8 oz cream cheese
8 tbsp butter
2 tsp vanilla
1 cup stevia
Instructions
For the cake:
1. Pre-heat oven to 350
2. Mix dry ingredients in a bowl
3. Mix wet ingredients in a separate bowl
4. Combine wet and dry ingredients and mix well
5. Spray non-stick spray in 13×9 baking dish
6. Pour mixture into baking dish
7. Bake for 35 to 45 minutes
8. Remove from oven and let cool completely
For the frosting:
1. Add cream cheese to bowl
2. Add butter
3. Add Vanilla
4. Add stevia
5. Mix well
Once frosting is mixed well and the cake is completely cooled, spread over the cake evenly. Enjoy!
Nutritional Information
Makes 12 servings
Per serving:
Calories: 396
Fat: 36 g
Total Carbs: 4 g
Net Carbs: 3 g
Protein: 4 g