Keto Pumpkin Cake with White Chocolate Frosting
Servings: 8 people
Calories: 228
A mini pumpkin layer cake with less than 4 grams of net carbs per serving. It's an easy and delicious treat that is about to become your new favorite fall dessert!
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Ingredients
Cake:
- ⅔ cup almond flour
- ¼ cup coconut flour
- ½ teaspoon cinnamon
- ¾ teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons butter melted
- ½ cup pumpkin puree
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons ChocZero maple flavored syrup use 3 tablespoons for an unfrosted cake
Frosting:
- ¼ cup butter melted
- 3 oz melted ChocZero white chocolate
- ¼ cup confectioner sweetener
- ¼ teaspoon vanilla extract
Instructions
Cake:
- In a medium bowl, whisk together almond flour, coconut flour, cinnamon, pumpkin spice, baking powder, baking soda and salt.
- In a separate bowl combine melted butter, pumpkin puree, eggs, vanilla extract, and maple syrup. Stir until combined.
- Add dry ingredients to wet ingredients and stir just until combined. Divide batter between two greased 4-inch ramekins.
- Microwave on high for 90 seconds to 2 minutes. Alternatively, the cakes can be baked at 350°F for 15-20 minutes or until an inserted knife comes out clean. Allow to cool on rack for 15 minutes before removing.
Frosting:
- In another medium bowl, using a handheld electric mixer, beat the butter at medium speed until creamy.
- Melt white chocolate in microwave by cooking at 5-10 seconds at high power and stirring after. If needed, microwave on high an additional 5 seconds. Be careful not to cook too long or it can burn.
- Beat melted white chocolate into butter. Then beat in the confectioner sweetener and vanilla until light and fluffy.
Assembly:
- Cut each cake into two layers so there are four layers in all. Frost top of each layer and stack together to make a four layer cake. If enough frosting remains, use it to frost the sides of the cake.
Notes
Regular granular low-carb sweetener can be used in place of the maple-flavored syrup if you'd rather not have the maple flavor added.
Cake can be made unfrosted if desired. Here's the nutritional data without frosting (¼ of a 4-inch cake):
122 kcal Calories, 11 g Carbohydrates, 3g Net Carbs, 4g Protein, 9g Fat, 3g Saturated Fat, 31mg Cholesterol, 184mg Sodium, 78mg Potassium, 8g Fiber, 1g Sugar, 2504IU Vitamin A, 1mg Vitamin C, 45mg Calcium, 1mg Iron
Nutrition
Serving: 0.125cake | Calories: 228 | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 239mg | Potassium: 78mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2682IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Additional Info
Net Carbs:
4
g
|
% Carbs:
10.1
%
|
% Protein:
10.1
%
|
% Fat:
79.7
%
|
SmartPoints:
9