It’s that time of year…autumn colors blanket the earth, shorter days accompany cooler temps, and I am craving hearty foods and warming spices. I’m thankful for the squash and apples in my storehouse, and I’m sooo happy for yummy recipes that allow me to incorporate them into my low-carb lifestyle. 🙂
November is just around the corner. Do you have recipes ready for your Thanksgiving feast? Top this pumpkin cake with a keto cream cheese frosting and you have a delicious dessert. If you’re like me, top it with spiced coconut butter and chase it down with hot tea and you have breakfast!
Good recipes and variety are essential to staying motivated and on track with a healthy diet and lifestyle. You can download the PDF: Pumpkin Cake
1 cup coconut flour
1 cup Swerve OR powdered erythritol plus 1/8 tsp. stevia extract
1 tsp. pumpkin spice
1/2 tsp. himalayan salt
2 tsp. baking soda
1 tsp. apple cider vinegar OR 1 tsp. cream of tartar
1/2 cup melted coconut oil
8 eggs, beaten and room temperature
1 tsp. vanilla extract
2 cups canned or fresh pureed pumpkin
Thoroughly whisk together dry ingredients in a medium sized mixing bowl (coconut flour, dry sweetener, spice, salt and soda). Add in the oil, eggs, vanilla and pumpkin. Stir until well combined. Allow to rest 5 minutes and preheat oven to 350 degrees.
I place my 9*13 pan in the oven while it preheats. Remove and lightly grease. Pour batter into pan and smooth. Bake 35-40 minutes, until lightly browned and firm in the center.
Macros: I typically cut my cake size depending on my target macros, how many people I’m serving, or what I’m eating it with. If I’m having it for breakfast with coconut butter, and egg and tea with collagen powder, I’ll cut it into 9 pieces. If I’m serving it as dessert with frosting for the family, I’ll cut it into 16 pieces.
I enter all my recipes into cronometer.com to find out how my macros break down. I do not count erythritol because it is not assimilated and it does not affect my own blood sugars.
Macros are for the cake, no toppings.
16 servings: 131.3 calories; Fat- 9.5 grams; Protein- 4.5 grams; Total Carbs- 6.9 grams, Fiber- 3.4, Net Carbs-3.5
12 servings: 175.1 calories; Fat-12.7, Protein- 6.1 g; Total Carbs- 9.2 g; Fiber- 4.5 g; Net Carbs- 4.7 g
9 servings: 233.5 calories; Fat- 16.9 g; Protein- 8.1 g; Total Carbs- 12.3 g; Fiber- 6; Total Carbs- 6.3
This recipe is copyrighted, 2018. Please do not re-blog without permission. However, I do encourage you to tweak it to suit your preferences… more spice, less sweetener, different topping. Let me know how it turns out, and above all, Enjoy!!