Low Carb Bundt Pumpkin Cake with Glaze

Low Carb Bundt Pumpkin Cake with Glaze

4 Cups of Almond Four

1/2 tsp salt

1 tsp baking soda

1 TBSP cinnamon

3/4 tsp allspice

1/2 tsp ground ginger

3 eggs

3/4 cup unsweetened, full-fat coconut milk

1 (15 oz) can pureed pumpkin

1 cup pure maple syrup

1 tsp vanilla

Preheat oven to 340 degrees and grease a bundt pan with coconut oil (very important!) In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup and vanilla, then stir into dry ingredients. Pour into greased pan and bake in oven for 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter. While it cools for another 15-20 minutes, prepare the glaze:

For the glaze:

1/2 cup coconut cream concentrate, melted

1 TBSP full-fat, unsweetened coconut milk

3 TBSP pure maple syrup (No sugar Homemade Maple Syrup)

http://www.crosbybodyhealth.blogspot.com/2015/09/healthy-sugar-free-maple-syrup.html

1/2 tsp pure vanilla extract

water

Combine the coconut cream, coconut milk, syrup and vanilla in a bowl. It will thicken, so add water slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.

by Life made Full