Many people believe pumpkin is non-keto. Maybe due to its general use, in sweet pies, or baked in the oven drowned in honey, but they couldn’t be more mistaken. Pumpkin is the most keto-friendly vegetable in the squash family, with just 4 to 5 grams of carbs per 100 grams. Its intense taste is very versatile and requires strong spices, such as black pepper (yeah, you read well), cinnamon or clove.
I made this finger keto pumpkin cake starting from the basic recipe of keto cake layers I used in the low carb lemon cake. Of course, with some twists.
- 5 eggs
- 2 large spoons sour cream
- 70-80 grams almond meal
- 1 tsp Ceylon cinnamon
- 2 tbsp LC sweetener
- 1/2 tsp baking powder
- 1 cup shredded pumpkin + 1tbsp Ceylon cinnamon
- 1 tbsp LC sweetener
- 2 oz butter
To make life easier, you just mix with a hand mixer the first 6 ingredients. Place a parchment paper into you oven tray and pour the batter then level it. Let it cook in the oven, at minimum temp, for about 15-20 minutes, or until the edges are light brown. Set it aside to cool.
In a pan, put the pumpkin along with the other ingredients to cook. It will leave a lot of water which is great, no worries. Just cook it for about 10 minutes, while stirring continuously. After most of the liquid evaporates, transform this mix into a puree with a vertical mixer. Add more butter if you feel like. I did.
Cut the large (about 12 x 12 inches) layer of keto pumpkin cake in 3 equal parts. Put pumpkin puree between the layers then place the cake into the fridge, to set. Cut in small pieces (yields about 20-24 pieces) and enjoy!