Low Carb Pumpkin Dump Cake Fit Mom Journey Recipes
KETO PUMPKIN CAKE
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!
Provided by momsecrets
Categories Dessert
Yield 8 slices
Number Of Ingredients 13
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.
LOW CARB PUMPKIN DUMP CAKE - FIT MOM JOURNEY
Low Carb Pumpkin Dump Cake is a super easy recipe that will quickly become a fall go-to. It's made with keto sugar cookie mix, pumpkin, spices, butter, and pecans!
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease a 9x13 baking dish (or oval, like I used) and set aside.
- First, mix the pumpkin, almond milk, allulose, eggs and pumpkin pie spice. Pour into a greased baking dish (9x13 is best).
- Pour the Lakanto Sugar Cookie Mix over the pumpkin mixture and DO NOT MIX. Simply smooth over the whole pan and pat down gently.
- Top with chopped pecans, followed by melted butter all over (I used walnuts when I made this because that's what I was feeling, but most would probably prefer pecans)
- Bake at 350 for 60 minutes, then serve when cooled.
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- In a medium bowl, lightly whisk the eggs. Add the pumpkin puree, butter, stevia, vanilla and kosher salt. Whisk to combine.
- With a rubber spatula, mix in the almond flour until well combined and smooth, then mix in the pumpkin pie spice and the baking soda. Batter will be thick.
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- First, mix the pumpkin, almond milk, allulose, eggs and pumpkin pie spice. Pour into a greased baking dish (9x13 is best).
- Pour the Lakanto Sugar Cookie Mix over the pumpkin mixture and DO NOT MIX. Simply smooth over the whole pan and pat down gently.
- Top with chopped pecans, followed by melted butter all over (I used walnuts when I made this because that's what I was feeling, but most would probably prefer pecans)
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- Preheat oven to 350. Spray a 10 x 13 pan with cooking spray. In a bowl mix all the custard ingredients with an electric mixer until smooth. Dump into the 10 x 13 baking dish.
- Mix the almond flour, coconut flour, 7 tbsp sweetener, and 2 tsp cinnamon until well combined. Try to break up any lumps in the almond flour. Sprinkle on top of the custard. Drizzle the melted butter over the dry ingredients.
- Bake for 50-60 minutes until the center is firm to the touch, the edges are golden, and your house smells heavenly. Cool completely.
- Make the cream cheese drizzle. Combine the cream cheese, sweetener, and 1 tbsp of the half and half until smooth. If it is too thick add a little more half and half until it is thin enough to drizzle on top of the cake. Drizzle it on top. Store in the fridge. I like this best cold.
PUMPKIN DUMP CAKE RECIPE | EATINGWELL
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- Beat pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice and salt together in a large bowl with an electric mixer on medium-low speed until smooth. Pour into the prepared pan. Clean and dry the bowl.
- Beat cream cheese, confectioners' sugar and milk together in the bowl with the electric mixer on medium-high speed until smooth. Dollop tablespoons of the cream cheese mixture onto the pumpkin mixture, spacing them evenly. Draw the tip of a wooden skewer or a thin knife through both fillings to create swirls.
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