Name: Gluten Free Pumpkin Cake Recipe
Prep time: 10 min
Cook time: 45 min
Ingredients: 1/2 Cup Almond flour; 1/2 Cup Coconut flour; 1/2 Cup Erythritol; 3/4 Cup Pumpkin puree; 1/3 Cuo Butter; 1/4 Cup Cream cheese; 20 Stevia drops; 3 Eggs; 1 Tsp Vanilla extract; 1 Tsp Cinnamon powder; 1/2 Tsp Ginger powder; 1/4 Tsp Salt; 1/4 Cup Pumpkin seeds; 1 Tbsp Baking powder

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The gluten free pumpkin cake is moist, healthy and keto friendly. This low carb pumpkin cake is so delicious and suitable on breakfast with a cup of tea or even as a dessert. I have used a homemade pumpkin puree in making this tasty keto pumpkin cake.

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What you will need to make this gluten free pumpkin cake:

Almond flour
Coconut flour
Erythritol or any sugar substitute
Eggs
Butter
Pumpkin puree
Cream cheese
Stevia drops
Baking powder
Vanilla extract
Cinnamon powder
Ginger powder
Salt
Pumpkin seeds

How to make pumpkin puree at home:

Use a sharp knife to cut the pumpkin into two halves and scoop out the seeds, Then slice it into several half-moons.
With the same sharp knife peel the pumpkin. If the knife is sharp, it will be easy to peel the pumpkin.
After that, line a baking sheet with parchment paper.
Then, place the pumpkin in the oven tray and bake for about 30 minutes on a 230 C until it becomes soft.
After that, remove the pumpkin from the oven and leave it to cool.
Then, using the food processor beat the pumpkin very well until it becomes a puree.
You may need to add a tablespoon of water to make the pumpkin puree easily.
Now, you have the pumpkin puree, store it in a closed jar in the fridge until you need it.
You can freeze the extra homemade pumpkin puree until you need it.

How to make the low carb pumpkin cake:

After that, add the eggs, one at a time and keep mixing.
Firstly, preheat the oven 190 C.
Then, mix the butter, cream cheese and the Erythritol using the hand mixer until the mixture becomes fluffy.
Then, add the vanilla extract, stevia drops and keep mixing.
Now, add the pumpkin puree, coconut flour, almond flour, salt, cinnamon, ginger and baking powder.
Mix everything until well combined.
After that, add half of the pumpkin seeds to the batter and combine.
Grease a cake pan very well then put the batter in it.
Then, add the rest of the pumpkin seeds and press on it lightly.
Bake the gluten free pumpkin cake for 45 minutes.

Tips and suggestions for better keto pumpkin cake:

The cake pan I used to make this keto pumpkin cake measures 21 cm.
The cake becomes ready to remove from the oven once the toothpick inserted in the middle of the cake come out clean.
If you don’t like the pumpkin seeds inside the cake, you can only place the seeds on the top.

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