1 1/2 cup almond flour
1/4 cup Pamela's Wheat-Free Baking Mix
1/4 cup flax meal
1/4 cup Chicory root/FOS sweetener, or equivalent
1/4 cup xylitol
1/4 cup erythritol
1/4 tsp. white stevia powder
1 tsp. baking powder
1/3 tsp. Celtic sea salt
2 1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. ginger
4 oz. cream cheese, room temperature, or 3 tblsp. almond butter
4 tblsp. butter, melted
3 eggs, large
1 tsp. vanilla extract
1 1/4 cup canned pumpkin
Frosting:
6 oz. cream cheese, room temperature
2 tblsp. Chicory root/FOS sweetener
2 T. xylitol
1 tsp. vanilla extract
Cube the 6 oz. warm cream cheese into a mixing bowl. Add sweeteners and beat with electric mixer until smooth. Spread over cake with a spatula in swirled pattern. Or use Coconut Milk Glaze.
or: Coconut Milk Glaze
3 tblsp butter, melted
1/2 cup full fat coconut milk
1/2 tsp. rice or whey protein
2 tblsp. xylitol, or equivalent sweetener to taste
Cook over medium heat in small saucepan until thick, about 15 minutes. Serve as glaze over the cake.
Preheat oven to 350 F.
Butter a nine inch spring form pan. Or you may use a 9 x 9 pan and serve without frosting. Mix almond flour, Pamela's Bake Mix, flax meal, sweeteners, baking powder, salt and spices in a large mixing bowl. Cube the warm cream cheese into another bowl. Beat with electric mixer until cubes are gone. Or put almond butter into a bowl. Add melted butter. Beat until smooth. Add eggs one at a time and beat on lowest speed just until egg is combined. Add vanilla. Pour egg mixture into dry ingredients and mix well. Add pumpkin and mix. Pour batter into greased spring form pan and bake for 40 minutes. Cake will be firm and springy.
Remove cake from oven and cool for an hour. Loosen cake from pan with a butter knife and remove side piece of the spring form pan. Refrigerate until completely cooled. Then apply frosting or glaze.
This is a great alternative to pumpkin pie.
12 servings:
Cal 277, Fat 21, Carbs 9.1, Fiber 3.8, Protein 6.6, Net Carbs 5.3