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DRY INGREDIENTS

Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)

Baking Powder = 8 g / 2 tsp

Monk fruit = 24 g / 2 tbsp (Note: This small amount is to balance out the sweetness from the frosting. If you are not doing frosting, you need to increase the sweetener to 60 g / 5 tbsp. You can also use any other keto friendly sweetener.)

Salt = 2 g / 1/2 tsp

Pumpkin Pie Spice Powder;

2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ginger

1/4 tsp Cloves

WET INGREDIENTS

Whipping Cream = 190 ml / 0.8 cup (Note: You can also use coconut cream, yogurt or sour cream.)

Eggs = 3 large whole eggs

Coconut oil = 60 ml / 1/4 cup (Note: You can also use melted butter or olive oil)

FOR NON-DAIRY OPTION

1.  You can replace the whipping cream with the same amount of coconut cream.

2.  You can also replace the whipping cream with 160 ml / 0.6 cup of unsweetened pea or almond milk, but the coconut or olive oil needs to be increased from 60 ml to 100 ml.

INGREDIENTS FOR CREAM CHEESE FROSTING

Cream Cheese (softened) = 113 g / 1/2 cup

Unsalted Butter (softened) = 60 g / 1/2 cup

Powdered Sweetener = 50 g / 4 tbsp

Pumpkin Pie Spice Extract = 1 tsp (optional)

DIRECTIONS FOR CAKE

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

2.  Preheat the oven to 325 F or 170 C

3.  In a bowl, add all the wet ingredients and whisk until well combined. Set aside.

4.  In another bowl, add all the dry ingredients and mix until well combined.

5.  Add the wet ingredients into the dry ingredients and whisk until the batter is smooth and moderately thick.

6.  Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe.

7.  Bake at the middle rack for 40 mins or until a wooden skewer comes out clean.

8.  Cool completely on a wire rack.

DIRECTIONS FOR CREAM CHEESE FROSTING

1.  Use a spatula to mix the cream cheese and butter until creamy.

2.  Add the powdered sweetener, pumpkin pie spice extract (if using) and mix until well combined.

3.  Chill until ready to use.

4.  Once the cake is cooled, spread the frosting evenly on the top of the cake.

5.  Dust with some pumpkin pie spice powder.

[Total Servings = 8]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 5.6 g

Dietary Fiber = 2.2 g

Net Carb = 3.4 g

Calories = 274

Total Fat = 25.5 g

Protein = 6.9 g

[Total Servings = 8]

NUTRITION INFO PER SERVING (CREAM CHEESE FROSTING)

Total Carb = 0.4 g

Dietary Fiber = 0

Net Carb = 0.4 g

Calories = 103

Total Fat = 11 g

Protein = 1.1 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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