Ingredients
• 2 ½ cups superfine almond flour
• 1 cup pure pumpkin puree (not pie filling)
• 4 large eggs or flax eggs
• ½ cup sugar-free granulated sweetener (erythritol or monk fruit)
• ¼ cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon, ½ tsp nutmeg, ¼ tsp cloves
• Pinch of sea salt
• Optional frosting: ¼ cup Greek yogurt + 2 tbsp sugar-free powdered sweetener + ½ tsp vanilla
Instructions
• Preheat oven to 325°F (165°C). Grease a mini bundt pan or line a loaf pan with parchment.
• Whisk almond flour, baking powder, cinnamon, nutmeg, cloves, and salt until lump-free.
• In another bowl, mix pumpkin puree, eggs, sweetener, coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for a tender crumb.
• Pour batter into prepared pan, smooth the top, and bake 35-40 mins until a toothpick comes out clean.
• Cool 10 minutes, then invert onto a rack. Whisk frosting ingredients and drizzle over cooled cake before slicing!
• Whisk almond flour, baking powder, cinnamon, nutmeg, cloves, and salt until lump-free.
• In another bowl, mix pumpkin puree, eggs, sweetener, coconut oil, and vanilla until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for a tender crumb.
• Pour batter into prepared pan, smooth the top, and bake 35-40 mins until a toothpick comes out clean.
• Cool 10 minutes, then invert onto a rack. Whisk frosting ingredients and drizzle over cooled cake before slicing!
PREP TIME & NUTRITION :
Prep Time : 12 mins, Cook Time : 40 mins, Total Time : 52 mins, Servings : 10, Calories : 195, Net Carbs: 6g, Fats: 16g, Protein: 9g
Prep Time : 12 mins, Cook Time : 40 mins, Total Time : 52 mins, Servings : 10, Calories : 195, Net Carbs: 6g, Fats: 16g, Protein: 9g