Cake,Bars,donuts,brownie

Keto Pumpkin Cake

Name: Keto Pumpkin Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 4 oz salted butter (softened, not melted); 4 oz cream cheese (softened); 1/2 cup pumpkin puree; 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes); 2 eggs; 1 tsp vanilla; 2 ½ cups almond flour; 1/4 cup powdered sweetener; 1 tbsp baking powder; 1 tsp pumpkin spice; 4 oz salted butter (melted); 1/4 cup powdered sweetener; 1/4 tsp pumpkin spice

12 servings

份量

10 minutes

活動時間

40 minutes

總時間

開始烹飪

食材

4 oz salted butter (softened, not melted)

4 oz cream cheese (softened)

1/2 cup pumpkin puree

1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)

2 eggs

1 tsp vanilla

2 ½ cups almond flour

1/4 cup powdered sweetener

1 tbsp baking powder

1 tsp pumpkin spice

4 oz salted butter (melted)

1/4 cup powdered sweetener

1/4 tsp pumpkin spice

步驟

Preheat oven to 350. Grease a 9x13 pan.

Cream together the butter, cream cheese, pumpkin puree, and sweetener with an electric mixer.

Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.

Spread in the prepared baking dish.

Drizzle the melted butter over the cake and sprinkle with the powdered sweetener and 1/4 tsp pumpkin spice.

Bake for 30-32 minutes until the cake is barely golden and no longer look wet on top. Do not over bake or you will lose the gooey butter cake texture.

Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator but pieces need to be warmed before serving for the right texture.

營養

每份大小

1 piece

卡路里

293.9 kcal

總脂肪

27.7 g

飽和脂肪

10.9 g

不飽和脂肪

5 g

反式脂肪

0.6 g

膽固醇

69 mg

鈉

199.8 mg

總碳水化合物

7.6 g

膳食纖維

2.8 g

總糖

1.8 g

蛋白質