Pumpkin Pie Cake (Keto, Low-Carb, Gluten-Free)

 Pumpkin Pie Cake

No more decisions on cake or pie. This is soooo good! 🤤 Only 3.3g net carbs without the Cream Cheese Frosting and 4.3g net carbs with!

Dry Ingredients:
1/2 cup almond flour
1/4 cup coconut flour
1 tbsp. coconut sugar
1 scoop (160mg) stevia powder
2 tsp. baking powder
1/2 tsp. sea salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Wet Ingredients:
1 cup pumpkin
1/4 cup butter (softened)
2 oz. cream cheese (softened)
2 eggs
1 tsp. vanilla

  1. Preheat oven to 350°F (175°C) and oil 9 inch cake pan.
  2. Mix together wet ingredients well with hand mixer.
  3. Sift flours into separate bowl and combine all dry ingredients together.
  4. Add dry ingredients to wet ingredients, combine well.
  5. Pour mixture into prepared cake pan and bake for 30-35 minutes. 
  6. Let cake cool and then stick in refrigerator for an hour. (This will help it hold together when being turned onto a plate for serving.)
  7. Carefully remove from cake pan by turning onto a plate and serve with Cream Cheese Frosting


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