Easy Pumpkin Cake | Cream Cheese Frosting | Extra Moist | Perfectly spiced

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
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3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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Coconut flour (https://amzn.to/44wtpHU)
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Bundle of Allulose & Monk fruit powder (https://amzn.to/4gKPqsk)
Pumpkin puree (https://amzn.to/3U37q7n)

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It's pumpkin season and here's an easy and delicious pumpkin cake for you to try. It's extra moist and so soft that it melts in your mouth. It's also perfectly spiced with a tangy cream cheese frosting.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 9]
NUTRITION INFO PER SERVING
Total Carb = 4.1 g
Dietary Fiber = 1.2 g
Net Carb = 2.9 g
Calories = 376
Total Fat = 36.9 g
Protein = 8.0 g

[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.3 g
Dietary Fiber = 0.7 g
Net Carb = 1.6 g
Calories = 211
Total Fat = 20.8 g
Protein = 4.5 g

DRY INGREDIENTS
Coconut Flour = 90 g (3/4 cup)

OTHER FLOUR OPTIONS
1. Solely almond flour = 360 g (3 cups)
2. Combo of almond flour = 180 g (1 1/2 cups) + coconut flour = 45 g (1/3 cup)

Baking powder = 8 g (2 tsp)
Baking Soda = 4 g (1 tsp)
Monk fruit = 50 g / 1/4 cup (This is a reduced amount in order to balance with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter from 80 to 100 g. You can also use any keto friendly sweetener.)
Salt = 1/2 tsp
Ground cinnamon = 2 1/2 tsp
Ground ginger = 1 tsp
Ground nutmeg = 1/2 tsp
(Alternatively, you can use 2 to 3 tsp of pumpkin pie spice powder instead)

WET INGREDIENTS
Coconut oil = 120 ml (1/2 cup) (OR any keto friendly oil)
Whole eggs = 4 large (240 g) (Room temperature)
Pumpkin puree = 250 g (1 cup)
Note:
1. You can use store-bought canned pumpkin puree. Though it may be convenient, but I feel that the taste is quite bland. Also, canned pumpkin puree is not available everywhere.
2. You can also use fresh pumpkins, and they actually taste much better. Choose those that are adequately ripe so that they cook faster and taste sweeter. Just cut them into chunks and either boil or steam until fork tender. Both methods yield the same result. You can also roast the pumpkins in the oven and personally, I feel they taste the best roasted - smoky and sweet!
3. After you boil, steam or roast the pumpkins, just mash them with a fork or potato masher but the texture may be slightly coarser. I actually like them this way as I can see the tiny chunks in the cake. But if you prefer a smooth texture, just blitz them with a handheld mixer.
4. In the video, I used fresh pumpkins which were boiled then mashed with a fork. If you watch carefully, you can actually see tiny bits of pumpkin chunks in the cake.

INGREDIENTS FOR CREAM CHEESE FROSTING
Cream cheese = 225 g (8 oz) (softened)
Unsalted butter = 113 g (1/2 cup) (softened)
Powdered Allulose = 80 g (2/3 cup) (I used Allulose so it will not taste grainy, but you can also use any keto friendly powdered sweetener)
Vanilla extract = 1 tsp
Salt = 1/8 tsp

DIRECTIONS FOR CAKE
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340 F or 170 C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and whisk until well combined. The batter is quite thick.
5. Transfer the batter into an 8-inch square baking pan lined with parchment paper and spread evenly.
6. Bake for 30 mins or until a toothpick comes out clean.
7. Let the cake cool completely before frosting.

DIRECTIONS FOR CREAM CHEESE FROSTING
1. In a bowl, add the softened cream cheese, butter, vanilla extract, salt and beat at low to medium speed until smooth and creamy.
2. Add the powdered sweetener and beat until smooth and creamy.
3. Chill while waiting for the cake to cook and cool completely.
4. Spread the frosting evenly on the top of cake.
5. Slice the cake into 9 or 16 servings.

NOTE
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