Low Carb pumpkin cake

November 26, 2014

I’m a summer gal, so I only like a handful of things on autumn: pumpkins, quinces and crispy leaves. Since the leaves lack their crunchiness and the quinces don’t have enough sweetness yet, I sacrificed a pumpkin yesterday. Just kidding, I hate doing all that, I had some help. Lovely!

Ingredients for the batter:

  • 100 grams almond flour
  • 6 eggs
  • 10 ml low carb sweetener
  • vanilla extract
  • 5 grams baking powder
  • 80 grams of butter, room temp

Ingredients for the pumpkin filling:

    • 3-400 grams grated pumpkin
    • 10 ml sweetener
    • 1 tsp Ceylon cinnamon

For the batter, I mixed all the ingredients in my blender cup. I placed a baking sheet into a round cake form and poured half of the batter. I put it in the oven for about 10 minutes, until bubbles started to appear at the surface. In the mean time, in a big pan, I cooked the pumkin with the cinnamon and the sweetener. I poured it over the cake from the oven, then covered it with the rest of the batter. I left the cake there, at medium heat, until the surface became golden and started to crack a little. Enjoy yours, I know I did. :)

Leave a Reply

Your email address will not be published. Required fields are marked *