keto pumpkin cake

Pumpkin Cake

Course: Cake
Cuisine: American
Keyword: Fall Desserts, Healthy Cake, Pumpkin
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 Slices
Calories: 124kcal
Author: Angela Coleby
A moist low carb pumpkin cake recipe the whole family will enjoy.
Print Recipe

Ingredients

  • 1 cup Pumpkin canned, unsweetened
  • 1 1/2 cups Almond flour
  • 1/2 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!

Notes

Serves 8-10 large slices
Nutritional Info per slice:  124 Calories, 10g Fat, 6g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs
 
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1slice | Calories: 124kcal | Carbohydrates: 5g | Protein: 6g | Fat: 10g | Fiber: 2g