Pumpkin Cake (Almond Flour)
Pumpkin Cake (Almond Flour)
This pumpkin cake baked with almond flour yields a very moist cake. You can spread this with butter and even toast it if you fancy. I love the bright colour of it too.
I find that pumpkin gives a dish a natural sweetness and the lovely bright orange colour too. Feel free to go crazy with adding more spices, as although pumpkin is sweet and moist, it does not have a very strong taste. So don’t feel too cautious about measuring out the spices.
A moist low carb pumpkin cake recipe the whole family will enjoy.
Ingredients
- 1 cup Pumpkin canned, unsweetened
- 1 1/2 cups Almond flour
- 1 cup Erythritol or other low carb sweetener
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla essences
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Mixed spice
- 1/4 teaspoon Nutmeg ground
- 1/4 teaspoon Salt
- 5 eggs
Instructions
Preheat the oven to 150C/300 F degrees.
Grease a 8×4′ inch loaf pan well.
In a bowl, mix the pumpkin, erthyritol, baking powder, vanilla, salt and spices.`
Beat in the eggs and then add the almond flour.
Pour into the loaf pan and bake for 60 minutes until firm and a toothpick comes out clean.
Cool completely.
Eat and enjoy!
Recipe Notes
Serves 8-10 large slices
Nutritional Info per slice: 124 Calories, 10g Fat, 6g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs
Recipe Adapted From Pumpkin Cake @ divaliciousrecipes.com