Thanksgiving is over, and hopefully you have lots of pumpkin purée leftover like I did. Luckily for us, pumpkins are relatively low in carbs. This cake is a perfect dessert for the autumn and winter holidays, and I hope you enjoy. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!
Entire cake = 25.43g net carbs
Cut into 8 slices, each slice = 3.18g net carbs
- 1 large egg
- 1 cup pumpkin purée
- ½ cup granular golden monk fruit sweetener
- ½ cup almond flour
- ¼ cup coconut flour
- ¼ cup vegetable oil
- 2 tsp. imitation vanilla extract
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- ½ tsp. xanthan gum
- ¼ tsp. ground allspice
- ½ cup powdered monkfruit sweetener
- 4 Tbsp. water
- 1 Tbsp. heavy whipping cream
- ½ tsp. cinnamon (optional)
- Preheat oven to 325 degrees, and grease a 7″ bundt cake pan. (I used a springform pan with straight walls for presentation).
- In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, golden monk fruit sweetener, cinnamon, ginger, nutmeg, allspice, baking soda, sea salt, xanthan gum). Mix well.
- Add wet ingredients into bowl (egg, pumpkin purée, water, vegetable oil, imitation vanilla extract). Mix well.
- Pour batter into cake pan.
- Bake for 50-60 minutes and let cool completely. (The cake will flatten).
- In a blender, combine powdered monk fruit sweetener, Tbsp. water, and heavy whipping cream.
- Add 1 Tbsp. of water as needed.
- Add cinnamon (optional).
- Pour mixture onto cooled cake.