Pumpkin Cake Sugar Free Food

SUGAR-FREE PUMPKIN SNACK CAKE

Steps:

• Preheat oven to 350°. Line a 9x13" pan with foil and spray with cooking spray.
• Mix cake mix, pumpkin, oil, eggs, and pumpkin pie spice in a large bowl with a hand mixer until well incorporated, about 2 minutes. Reserve 1/2 cup of batter and place the rest into the prepared pan.
• Place reserved batter back into your bowl, and and add the melted butter and cinnamon. Stir to combine.
• Place dollops of the cinnamon batter mixture over the cake and swirl with the back of a wooden spoon.
• Bake for 23-25 minutes, until a toothpick comes out clean. Cool completely.

KETO PUMPKIN CAKE

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.

PUMPKIN CAKE - SUGAR FREE

Steps:

• Preheat oven to 350 degrees:.
• In a large bowl, beat eggs until foamy, add pumpkin, apple sauce and cereal and mix. Sift in flour, baking powder, baking soda, salt, spices and splenda and stir to blend. Pour batter into a greased 10" bunt or tube pan.
• Bake for 1 hour and 10 minute Cool completely before removing from pan.

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
• Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
• Add pumpkin and spices to remaining batter and stir until blended.
• Carefully spread pumpkin layer over first layer.
• Bake in preheated oven 35-45 minutes or until center is almost set.
• Allow to cool, then chill several hours or overnight.
• Serve with whipped cream if desired and wait for compliments.
• I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.