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–+ servings

Pumpkin Cake

Maria Emmerich
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Course Dessert, Vegetarian
Cuisine American
Servings 24
Calories 191

Ingredients
  

  • 3 cups blanched almond flour
  • 1/2 teaspoon Redmond Fine grain sea salt
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup coconut oil or butter
  • 1 cup Natural Sweetener OR 1 cup Erythritol and 1 tsp stevia glycerite
  • 6 large eggs
  • 2 cups pumpkin puree fresh OR canned

BROWN BUTTER FROSTING:

  • 1 cup butter
  • 1 8 ounce package cream cheese or mascarpone , softened
  • ½ cup unsweetened almond milk
  • ¼ cup Natural Sweetener
  • 1 teaspoon stevia glycerite

Instructions
 

  • Preheat oven to 350 degrees F. In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease and pour into a pumpkin cake pan. Bake 60-70 minutes, or until a toothpick inserted in the middle comes out clean (you may want to loosely cover with tinfoil so the outside doesn't brown too much). Decorate with brown butter frosting.
  • To make the Filling: place the butter in a saucepan and heat on high until the butter sizzles and you can see lots of brown (not black) flecks.
  • Remove from heat and add the mascarpone or cream cheese, almond milk and natural sweetener.
  • Stir until very smooth. Set aside to cool. This will thicken overnight. Use to decorate cake.

Nutrition

Calories: 191 | Fat: 14g | Protein: 7.3g | Carbohydrates: 7.5g | Fiber: 3.3g | P:E Ratio: 0.4