Comfort Keto: Fall Vibes Pumpkin Spiced Cake

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Ushah Kazi

Married to books, in a relationship with food, playing dress up since 1993. An unabashed pop-culture junkie. Come talk movies and lifestyle with me!

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As my foray back into Keto happens to coincide with Autumn, I thought why not merge the two? Depending on where you live in the world, you might have missed the advance of all things pumpkin spiced. I, fortunately, have been basking in pungent aromas ever since the leaves turned.

Members of my Insta fam will also attest to my new found love of baking. And around this time of the year, it makes sense to whip up something warm and comforting. Sometimes, quite literally.

But as with everything else in my life, I like to keep it simple. And so I present to you, a sinfully delicious and deliriously easy recipe. A literal piece of cake.

 

Ingredients  

  • 1/4 cup, Coconut Milk
  • 2 tbsp, Pumpkin Spice Seasoning (I used Club House)
  • 2 tbsp, Ground Cinnamon
  • 1 tbsp, Baking Powder
  • 4 Egg Yolks
  • 2 Whole Eggs
  • 3/4 cup, Almond Flour (I used Kirkland)
  • 2 tbsp, Coconut Cream
  • 1/4 cup, Cream Cheese
  • 1 cup, Erythritol Sweetener (Swerve Confectioners)

 

Equipment

One 9 x 13 baking tray (there’s one on Amazon)
Parchment paper
Hand whisk
Bowls
Oven (cue Billy Eilish eye-roll)

Method

1. Preheat the oven to 360°F.

2. In a bowl, whisk together the eggs and egg yolks, until smooth. Proceed to add almond flour at intervals (a tablespoon at a time works well) and continue whisking to form a batter.

3. Add the coconut cream, cinnamon one tablespoon of cinnamon and one tablespoon of pumpkin spice seasoning, and half of the sweetener, into the batter and continue to whisk until smooth. Please note, if you use chilled coconut cream, there may be a few lumps. Which is fine; the heavens are not going to fall down. This is meant to be comfort cooking; so relax.

4. Pour the mixture into a baking tray lined with parchment paper, and bake in a preheated oven for twenty minutes. It may be done earlier, so just check it with a toothpick after fifteen minutes. If you poke it, and nothing sticks to the toothpick, you’re golden.

5. In a separate bowl, whisk the cream cheese and coconut milk together with the remaining sweetener and spices. Continue whisking to form a smooth, thick but runny icing.

6. Make sure the cake is completely cool before you pour the icing over it. I was able to cut out twenty even (kind of) pieces. It tastes great with a cup of coffee. And this is coming from someone who doesn’t even like coffee.

Serves twenty. Calories per serving: 58. Net carbs: 1 gram. Fat 5 grams. Protein: 2 grams.

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Emma Hayes

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