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!
1/3 cup low carb sweetener ((Erythritol, Swerve or Stevia)
1 tsp baking powder
2/3 cup Cream Cheese
1/2 cup powedered erythritol
1 tsp Vanilla Extract
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.
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