Pumpkin Cake (Almond Flour)

I find that pumpkin gives a dish a natural sweetness and the lovely bright orange colour too. Feel free to go crazy with adding more spices, as although pumpkin is sweet and moist, it does not have a very strong taste. So don’t feel too cautious about measuring out the spices.

Pumpkin Cake Recipe
A moist low carb pumpkin cake recipe the whole family will enjoy.

Ingredients

• 1 cup Pumpkin canned, unsweetened
• 1 1/2 cups Almond flour
• 1/2 cup Erythritol or other low carb sweetener
• 1 teaspoon Baking powder
• 1 teaspoon Vanilla essences
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Mixed spice
• 1/4 teaspoon Nutmeg ground
• 1/4 teaspoon Salt
• 5 eggs

Instructions

1. Preheat the oven to 150C/300 F degrees.
2. Grease a 8×4′ inch loaf pan well.
3. In a bowl, mix the pumpkin, erthyritol, baking powder, vanilla, salt and spices.`
4. Beat in the eggs and then add the almond flour.
5. Pour into the loaf pan and bake for 60 minutes until firm and a toothpick comes out clean.
6. Cool completely.
7. Eat and enjoy!

Recipe Adapted : Pumpkin Cake (Almond Flour) @ divaliciousrecipes