Keto Glazed Pumpkin Spice Cake Recipe Taylor Voisin /keto.sweetness
Entire cake = 25.43g net carbs Cut into 8 slices, each slice = 3.18g net carbs
Cake: • 1 large egg • 1 cup pumpkin purée • ½ cup granular golden monk fruit sweetener • ½ cup almond flour • ¼ cup coconut flour • ¼ cup vegetable oil • 2 tsp. imitation vanilla extract • 1 tsp. baking soda • 1 tsp. sea salt • 1 tsp. cinnamon • ½ tsp. ground ginger • ½ tsp. ground nutmeg • ½ tsp. xanthan gum • ¼ tsp. ground allspice
Icing: • ½ cup powdered monkfruit sweetener • 4 Tbsp. water • 1 Tbsp. heavy whipping cream • ½ tsp. cinnamon (optional)
Cake: 1. Preheat oven to 325 degrees, and grease a 7" bundt cake pan. (I used a springform pan with straight walls for presentation). 2. In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, golden monk fruit sweetener, cinnamon, ginger, nutmeg, allspice, baking soda, sea salt, xanthan gum). Mix well. 3. Add wet ingredients into bowl (egg, pumpkin purée, water, vegetable oil, imitation vanilla extract). Mix well. 4. Pour batter into cake pan. 5. Bake for 50-60 minutes and let cool completely. (The cake will flatten). Icing: 1. In a blender, combine powdered monk fruit sweetener, Tbsp. water, and heavy whipping cream. 2. Add 1 Tbsp. of water as needed. 3. Add cinnamon (optional). 4. Pour mixture onto cooled cake.
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