Pumpkin Caramel Bundt Cake

Pumpkin Caramel Bundt Cake 

Yield :1 cake
serving Size :1/16th of cake

All the best flavors of fall in this delicious low carb Pumpkin Caramel Bundt Cake with a sugar-free caramel glaze. Grain-free and keto friendly.

Ingredients 

Cake:

• 2 1/2 cups Almond flour 
• 1/2 cup coconut flour 
• Sweetener equivalent to 2/3 cup sugar 
• 1/3 cup unflavored whey protein powder 
• 1 tbsp baking powder 
• 2 tsp cinnamon 
• 1/2 tsp salt
• 1 tsp ginger 
• 1/4 tsp cloves 
• 1 1/2 cups Pumpkin
• 4 eggs
• 1/4 cup of butter
• 1/2 to 2/3 cup water
• 1 tsp vanilla extract 

Glaze:

• 1/4 cup butter 
• 1 tsp molasses (for color and flavor)
• 1/2 cup powdered swerve sweetener or similar
• 1/2  tsp caramel flavor 
• 2 tbsp whipping cream 
• 1/4 cup of chopped pecans (optional)  

Instructions 

1. Preheat oven to 325F and grease a 9-inch bundt pan very well
2. In a large bowl whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, ginger, and cloves.
3. Stir in pumpkin puree, eggs, butter, 1/2 cup water, and vanilla extract. If your puree is very watery, you probably wont have to add more water. If it is thicker, add enough water to make the batter spreadable (it should not be so thin as to be pour-able) 
4. Transfer batter to prepared bundt pan and bake 55 to 60 minutes, or until cake is set and a tester inserted in center comes out clean. Remove and let cool 15 minutes, then transfer to a wire rack to cool completely 
5. Glaze:
6. in a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
7. Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake.

Notes:

Serves 16. Each serving has 5.21g NET CARBS.

Food energy: 212kcal Total fat: 16.47g Calories from fat: 148 Cholesterol: 65mg carbohydrate: 9.19g Total dietary fiber: 3.98g Protein: 7.61g Erythritol: 7.5g

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Keto cheesecake

Keto cheesecake

Prep time              Cook time           Total time

  15 min                    50 min             1 hour 5 mins  

Author: Andres Regalado 

Recipe type: Dessert 

serves: 10

ingredients 

• 3 8 oz. packages of cream cheese
• 1 cup of Swerve
• 1 teaspoon vanilla
• 1/3 cup sour cream
• 4 eggs

Instructions 

1. Preheat oven to 350. Beat cream cheese until fluffy, about 3 minutes. combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
2. gently add eggs one at a time. beating until thick and creamy, about one minute after each egg. 
3. Lightly grease the sides of a 9" springform pan and put the springform on a baking sheet. Pour in the filling. bake for 50-55 minutes or until puffy and lightly brown around the edges.
4. let cool for about 1 - 2 hours on a wire rack, cover, chill for at least 4 hours 

Notes

serving size: 1 Slice (Total recipe makes 10 servings)

Protein 6.64g, Cals 278, Fat 26.70g Carbs 3.31g, Fiber 0.00g - NET CARBS 3.31 

Spice Cake

Spice Cake (Gluten-Free, Dairy-Free, Sugar-Free)

Author: Shelia Hall
Recipe type: Dessert
Prep time: 10 minutes      Cook time: 30 minutes     Total time: 40 minutes
serves: 12 slices

Moist and full of spice, it's the perfect cake for fall.

Ingredients 

• 3 cups blanched almond flour
• 3/4 cup pyure / swerve 
• 2 tablespoons cinnamon
• 1 tablespoon ginger
• 1 teaspoon nutmeg
• 4 teaspoons grain-free baking powder or aluminum-free baking powder 
• 8 large eggs
• 1 cup coconut milk 
• 4 teaspoons vanilla extract
• 1/2 cup coconut oil, melted 

Instructions

1.  Preheat oven to 350°  line the bottom of two 8" or 9" round cake pans or grease the bottom of a 9 x 13 cake pan.
2. In a large mixing bowl beat the eggs with a stand mixer or a hand-held mixer. mix in the coconut milk, vanilla extract and coconut oil.
3. Add almond flour, cinnamon, ginger, nutmeg, and baking powder to the mix and blend thoroughly.
4. Pour into prepared baking pans.
5. Bake for 25-30 minutes until golden brown and a cake tester comes out clean. 
6. Cool on rack before decorating.