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Pumpkin Cake (Almond Flour)


This pumpkin cake baked with almond flour yields a very moist cake.   You can spread this with butter and even toast it if you fancy.   I love the bright colour of it too.
  I find that pumpkin gives a dish a natural sweetness and the lovely bright orange colour too.   Feel free to go crazy with adding more spices, as although pumpkin is sweet and moist, it does not have a very strong taste.    So don’t feel too cautious about measuring out the spices.
A moist low carb pumpkin cake recipe the whole family will enjoy.

Ingredients
  • 1 cup Pumpkin canned, unsweetened
  • 1 1/2 cups Almond flour
  • 1 cup Erythritol or other low carb sweetener
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla essences
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Mixed spice
  • 1/4 teaspoon Nutmeg ground
  • 1/4 teaspoon Salt
  • 5 eggs

Instructions

  1. Preheat the oven to 150C/300 F degrees.
  2. Grease a 8×4′ inch loaf pan well.
  3. In a bowl, mix the pumpkin, erthyritol, baking powder, vanilla, salt and spices.`
  4. Beat in the eggs and then add the almond flour.
  5. Pour into the loaf pan and bake for 60 minutes until firm and a toothpick comes out clean.
  6. Cool completely.
  7. Eat and enjoy!
Recipe Notes
Serves 8-10 large slices

Nutritional Info per slice:  124 Calories, 10g Fat, 6g Protein, 5g Total Carbs, 2g Fibre, 3g Net Carbs


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