Keto Pumpkin Cake Food
KETO PUMPKIN CAKE
Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. It is so fluffy, moist and amazingly delicious. Simply the BEST!
Provided by momsecrets
Categories Dessert
Yield 8 slices
Number Of Ingredients 13
Steps:
- Preheat oven to 185ºC / 350˚F. line with parchment paper a 9x13 non-stick baking pan.
- In a large bowl, whisk together the wet ingredients:eggs, melted butter, pumpkin puree, cream cheese and vanilla extract.
- In another bowl, whisk together the dry ingredients: almond flour, coconut flour, low carb sweetener, salt, pumpkin spices and baking powder.
- Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 185ºC / 350˚F for 20-25 min (my oven took 20 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan.
- Combine all of your frosting ingredients in the bowl of a stand mixer , and beat on medium speed until fluffy.
- Spread the top with frosting.
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
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