Sugar Free Pumpkin Cake With Cream Cheese Frosting
This sugar free pumpkin cake is loaded with pumpkin and topped with Cream Cheese Frosting. It is a keto-friendly and sugar free cake.
Servings 16 slices
Calories 198kcal
Ingredients
The Pumpkin cake:
- 1 cup Pumpkin puree
- 3 Eggs
- ¼ cup Butter
- 100 g Cream cheese
- 2 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 2 cup Almond flour
- ⅓ cup Coconut flour
- ⅔ cup Erythritol
Spices:
- ½ teaspoon Cinnamon powder
- ¼ teaspoon Ginger powder
- ¼ teaspoon Salt
Cream Cheese Frosting:
- 200 g Cream cheese
- 1 teaspoon Vanilla extract
- ½ cup Powdered Erythritol
- ¼ teaspoon Cinnamon powder
Topping:
- ¼ cup Pumpkin seeds or Pecan
Instructions
How to make the pumpkin cake:
- Microwave the butter for 20 seconds.
- Mix the eggs with cream cheese in a bowl using the hand mixer
- Add the melted butter and mix.
- Add the pumpkin puree and vanilla extract and keep mixing.
- Add almond flour, coconut flour, erythritol, baking powder and the spices.
- Use a spatula to mix everything well until combined.
- Grease a cake pan.
- Pour the batter in the pan.
- Bake for 40 minutes at 190 degrees C.
- Leave it to cool while making the cream cheese frosting.
How to make the cream cheese frosting:
- To make the cream cheese frosting, mix the cream cheese, powdered erythritol, cinnamon and vanilla, until smooth.
Notes
- ve used a cake pan size 23 in making this recipe.
- You can make the frosting thin by adding a little milk.
- Don't add the frosting to the cake until it is completely cool.
- Also, you can choose any topping you like. You can use Pumpkin seeds, Pecan or sliced almonds. Moreover, you can add some chocolate ganache if you like.
Nutrition
Serving: 1slice | Calories: 198kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 175mg | Potassium: 69mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2679IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg