Tuesday, November 26, 2013

Low Carb Gluten Free Pumpkin Cake

For the last few weeks all it seems like I've been doing is trying out new pumpkin recipes.  Honestly at this point I don't know if my family can stand to eat any more pumpkin but after trying my latest recipe for low carb pumpkin cake with cream cheese frosting I think that they just might want to try it one more time.

My newest recipe is for a moist and delicious and even more important guilt free low carb pumpkin cake, perfect for your holiday table this year. Holiday's can be hard for low carb folks but I can guarantee that you won't feel deprived after trying this recipe, and it's definitely good enough to serve to all of your guests and not just the low carb ones.

Ingredients:

Dry Ingredients:
2   cups almond flour
1/2 cup granulated sweetener ( like swerve or ideal)
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp pumpkin pie spice

Wet Ingredients:
3 large eggs
1 tsp vanilla
15 oz. pumpkin
1 stick butter

Directions.
Preheat oven to 350 degrees and grease 13X9 cake pan so that your cake won't stick.
Next mix together your dry ingredients in one bowl and your wet ingredients in another.
Then, add the dry ingredients to the wet taking care to mix well and pour into the prepared cake pan and bake at 350 degrees for approx. *30 minutes.

 * Baking times can vary depending on your oven so it's always best to check it more often when trying out a new recipe.

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