Description
Indulge in the warm flavors of fall with this Keto Pumpkin Spice Cake made from almond flour. This moist and flavorful dessert is perfect for cozy evenings or festive gatherings, allowing you to satisfy your sweet tooth without the carbs. With its rich spices and creamy texture, every bite feels like a celebration of autumn.
Ingredients
Scale
- 2 cups almond flour
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup granulated erythritol
- 2 tsp baking powder
- 2 tsp pumpkin spice blend
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, mix together almond flour, baking powder, erythritol, and pumpkin spice blend until combined.
- In another bowl, whisk eggs, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool for ten minutes in the pan before transferring to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: - For added flavor, consider mixing in chocolate chips or nuts. - To enhance moisture, use fresh pumpkin puree instead of canned. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.