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DRY INGREDIENTS

Coconut Flour = 90 g (3/4 cup)

OTHER FLOUR OPTIONS

1. Solely almond flour = 360 g (3 cups)

2. Combo of almond flour = 180 g (1 1/2 cups) + coconut flour = 45 g (1/3 cup)

Baking powder = 8 g (2 tsp)

Baking Soda = 4 g (1 tsp)

Monk fruit = 80 g (1/4 cup + 2 1/2 tbsp) (OR any keto friendly sweetener)

Salt = 1/2 to 3/4 tsp

Ground cinnamon = 2 1/2 tsp

Ground ginger = 1 tsp

Ground nutmeg = 1/2 tsp

(Alternatively, you can use 2 to 3 tsp of pumpkin pie spice powder instead)

WET INGREDIENTS

Coconut oil = 120 ml (1/2 cup) (OR any keto friendly oil)

Whole eggs = 4 large (230 g) (Room temperature)

Pumpkin puree = 250 g (1 cup)

Note:

1. You can use store-bought canned pumpkin puree. Though it may be convenient, but I feel that the taste is quite bland. Also, canned pumpkin puree is not available everywhere.

2. You can also use fresh pumpkins, and they actually taste much better.  Choose those that are adequately ripe so that they cook faster and taste sweeter. Just cut them into chunks and either boil or steam until fork tender. Both methods yield the same result. You can also roast the pumpkins in the oven and personally, I feel they taste the best roasted - smoky and sweet!

3. After you boil, steam or roast the pumpkins, just mash them with a fork or potato masher but the texture may be slightly coarser.  I actually like them this way as I can see the tiny chunks in the cake. But if you prefer a smooth texture, just blitz them with a handheld blender.

4. In the video, I used fresh pumpkins which were roasted in a preheated oven at 400F or 200C for about 30 to 40 minutes, so they become smoky and sweeter. Then I just blitz them with a handheld blender until a smooth puree.

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340 F or 170 C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is thick.

5.  Transfer the batter into a 9x4 silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use any suitable pans.

6.  Spread evenly and top with pumpkin seeds (optional).

7.  Bake for 45 to 50 minutes or until a toothpick comes out clean.

8.  Let the cake cool a bit as you can actually enjoy them warm.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 2.3 g

Dietary Fiber = 0.7 g

Net Carb = 1.6 g

Calories = 211

Total Fat = 20.8 g

Protein = 4.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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