Low Carb Easy Pumpkin Cake With Cream Cheese Frosting

Low Carb Easy Pumpkin Cake With Cream Cheese Frosting

Radwa

This keto easy pumpkin cake recipe is so tasty and nutritious. It is made with the pumpkin, which is nutrient density and low-calorie count.

5 from 2 votes

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Prep Time 10 mins

Cook Time 45 mins

Course Dessert

Cuisine Gluten Free, keto, low-carb

Servings slices

Calories 198 kcal

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.

Nutrition

Serving: 1sliceCalories: 198kcalCarbohydrates: 8gProtein: 6gFat: 17gSaturated Fat: 6gCholesterol: 59mgSodium: 175mgPotassium: 69mgFiber: 3gSugar: 2gVitamin A: 2679IUVitamin C: 1mgCalcium: 91mgIron: 1mg

Keyword Cream Cheese Frosting, keto Pumpkin Cake, low carb Pumpkin Cake

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