Cake,Bars,donuts,brownie

Keto Pumpkin Cake

Name: Keto Pumpkin Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 3/4 cup Almond Flour (ultra-fine, blanched, packed, and swept.); 1/3 cup Brown Crystal Sweetener (I used brown erythritol, but coconut sugar would work as well if not keto/sugar-free.); 1/4 teaspoon Salt; 3/4 teaspoon Baking Soda; 1/2 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 2 teaspoons Pumpkin Pie Spices; 4 Large Eggs (at room temperature); 3/4 cup Canned Pumpkin Puree (not pumpkin pie filling!); 1 teaspoon Vanilla Extract; 3 tablespoons Coconut Oil (melted, or melted butter); 1/2 cup Almond Flour (softened); 1 teaspoon Vanilla Extract; 3 tablespoons Coconut Oil (melted); 3/4 cup Pecan (finely chopped); 2 tablespoons Brown Crystal Sweetener; 1 teaspoon Ground Cinnamon; 1 teaspoon Pumpkin Pie Spices

12 servings

servings

15 minutes

active time

1 hour

total time

Start Cooking

Ingredients

1 3/4 cup Almond Flour (ultra-fine, blanched, packed, and swept.)

1/3 cup Brown Crystal Sweetener (I used brown erythritol, but coconut sugar would work as well if not keto/sugar-free.)

1/4 teaspoon Salt

3/4 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1 teaspoon Ground Cinnamon

2 teaspoons Pumpkin Pie Spices

4 Large Eggs (at room temperature)

3/4 cup Canned Pumpkin Puree (not pumpkin pie filling!)

1 teaspoon Vanilla Extract

3 tablespoons Coconut Oil (melted, or melted butter)

1/2 cup Almond Flour (softened)

1 teaspoon Vanilla Extract

3 tablespoons Coconut Oil (melted)

3/4 cup Pecan (finely chopped)

2 tablespoons Brown Crystal Sweetener

1 teaspoon Ground Cinnamon

1 teaspoon Pumpkin Pie Spices

Directions

Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch pan with lightly oiled parchment paper. Set aside.

In a large mixing bowl, whisk the dry ingredients until evenly combined: almond flour, baking soda, baking powder, any brown crystal sweetener you love, salt, ground cinnamon, and pumpkin pie spices. Set aside.

In another bowl, beat eggs, pumpkin puree, vanilla extract, and cooled, melted coconut oil.

Combine the dry ingredients into the wet ingredients until they form a lightly thick consistent pumpkin cake batter.

Transfer the batter to the baking pan and prepare the pecan crumble.

Pecan Crumble

In a mixing bowl, stir all the ingredients, then sprinkle evenly all over the tip of the cake.

Bake the pumpkin cake in the center rack of the oven for 35 to 45 minutes or until a pick inserted in the center of the pumpkin cake comes out clean.

If the top browns too fast, cover the top of the pan with a piece of foil after 25 minutes of baking.

Cool down in the pan, then pull the hanging part of parchment paper to cool completely on a wire rack for 3 hours before slicing.

Decorate with a drizzle of 1/3 cup yogurt combined with 2 tablespoons of sugar-free powdered sweetener (I used powdered erythritol).

Storage

Store in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.

Nutrition

Serving Size

1 slice

Calories

383.6 kcal

Total Fat

35 g

Saturated Fat

8.3 g

Unsaturated Fat

5.4 g

Trans Fat

0.01 g

Cholesterol

62 mg

Sodium

159 mg

Total Carbohydrate

12.1 g

Dietary Fiber

5.9 g

Total Sugars

2.5 g

Protein

12.3 g