Description
A fluffy, low-carb pumpkin cake that’s perfect for fall cravings.
Ingredients
Scale
- 2 cups almond flour
- 1 cup pumpkin purée
- 3/4 cup granulated keto sweetener (like monk fruit or erythritol)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice or ground cinnamon
- 3 large eggs (room temperature)
- 1/4 cup coconut oil or melted butter
- 1 tsp vanilla extract
- a pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine almond flour, keto sweetener, baking powder, and spices.
- In another bowl, whisk together eggs, pumpkin purée, melted coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 21-25 minutes until the edges are golden and a toothpick comes out mostly clean.
- Let the cake cool before slicing and serve with keto-friendly toppings if desired.
Notes
Don’t overmix the batter and ensure to grease the pan to avoid sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 2g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg