HOW TO MAKE KETO PUMPKIN PIE SPICE CAKE – MOIST, FLAVORFUL & DELICIOUS WITH DAIRY FREE OPTION !


I love Pumpkin Pie Spice so we are going all out for this cake. Firstly, we add the ground spices to the cake, then we add pumpkin pie spice extract to the cream cheese frosting and finish off by dusting with some pumpkin pie spice powder. The result is the most flavorful but not overwhelming Keto Pumpkin Pie Spice Cake.

If you are wondering why there’s no pumpkin puree in the cake, the reason is that it’s hard to get canned pumpkin puree here and it’s costly too. To make pumpkin puree from scratch would be too much work. Moreover, I find that pumpkin puree tastes quite bland and the flavor of the cake primarily comes from the spices so that’s why this cake has no pumpkin puree yet it is so moist, flavorful and delicious. But if you wish to use unsweetened pumpkin puree, you can do that but you need to reduce the amount of liquid for the recipe until you get the right consistency for the batter.

Initially, I wanted to do just a basic cake but I changed my mind as the cream cheese frosting with pumpkin pie spice flavor is so delicious. You could opt out with the frosting to make it basic. Even with the frosting, this cake is so quick and easy without any tools required. As you know by now, I would not use any tools unless really necessary. So you can actually whip up the cream cheese frosting within 5 minutes. I hope you enjoy this cake as much as I do.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1xAtehP6dsd7OUcRFH7eZouJSII4zpenZjI1i-2wXTEs/edit?usp=sharing

FOR BEST RESULTS, WEIGH THE INGREDIENTS (get a kitchen digital scale here – https://amzn.to/3n6sBG1 )

NUTRITION INFO
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 1.9 g
Dietary Fiber = 0.4 g
Net Carb = 1.5 g
Calories = 159
Total Fat = 16.1 g
Protein = 2.8 g

ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 5.6 g
Dietary Fiber = 2.2 g
Net Carb = 3.4 g
Calories = 274
Total Fat = 25.5 g
Protein = 6.9 g

CREAM CHEESE FROSTING
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 0.4 g
Dietary Fiber = 0
Net Carb = 0.4 g
Calories = 103
Total Fat = 11 g
Protein = 1.1 g

DRY INGREDIENTS
Coconut flour = 60 g / 1/2 cup (https://amzn.to/3jpBHvr) (OR Almond flour = 240 g / 2 cups (https://amzn.to/3BnHpnw )
Baking Powder = 8 g / 2 tsp
Lakanto = 24 g / 2 tbsp (https://amzn.to/3kvAdiB) (Note: This small amount is to balance out the sweetness from the frosting. If you are not doing frosting, you need to increase the sweetener to 60 g / 5 tbsp. You can also use any other keto friendly sweetener.)
Salt = 2 g / 1/2 tsp
Pumpkin Pie Spice Powder ;
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Cloves

WET INGREDIENTS
Whipping Cream = 190 ml / 0.8 cup (Note: You can also use coconut cream, yogurt or sour cream.)
Eggs = 3 large whole eggs
Coconut oil = 60 ml / 1/4 cup (Note: You can also use melted butter or olive oil)

FOR NON-DAIRY OPTION
1. You can replace the whipping cream with the same amount of coconut cream.
2. You can also replace the whipping cream with 160 ml / 0.6 cup of Pea or Almond Milk.
3. You need to increase the coconut or olive oil from 60 ml to 100 ml

DIRECTIONS
1. Preheat the oven to 325 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In another bowl, add all the dry ingredients and mix until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until the batter is smooth and moderately thick.
5. Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom (https://amzn.to/3DSV5t1). You can also use a spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe.
6. Bake at the middle rack for 40 mins or until a wooden skewer comes out clean.
7. Cool completely on a wire rack.

INGREDIENTS
CREAM CHEESE FROSTING
Cream Cheese (softened) = 113 g / 1/2 cup
Unsalted Butter (softened) = 60 g / 1/2 cup
Powdered Sweetener = 50 g / 4 tbsp (https://amzn.to/3h6KjWl)
(Note: I used Erythritol and grind into powder but you can also use any keto friendly powdered sweetener)
Pumpkin Pie Spice Extract = 1 tsp (optional) (https://amzn.to/3DMTB3v)

DIRECTIONS
1. Use a spatula to mix the cream cheese and butter until creamy.
2. Add the powdered sweetener, pumpkin pie spice extract (if using) and mix until well combined.
3. Chill until ready to use.
4. Once the cake is cooled, spread the frosting evenly on the top of the cake.
5. Dust with some pumpkin pie spice powder.

NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support !

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