Gluten Free Pumpkin Cake Recipe

The gluten free pumpkin cake is moist, healthy and keto friendly. This low carb pumpkin cake is so delicious and suitable on breakfast with a cup of tea or even as a dessert.

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Prep Time 10 mins Cook Time 45 mins

Course Dessert Cuisine American, Gluten Free, keto, low-carb Servings 12 slices Calories 95 kcal

Instructions Firstly, preheat the oven 190 C.

Then, mix the butter, cream cheese and the Erythritol using the hand mixer until the mixture becomes fluffy.

After that, add the eggs, one at a time and keep mixing.

Then, add the vanilla extract, stevia drops and keep mixing.

Now, add the pumpkin puree, coconut flour, almond flour, salt, cinnamon, ginger and baking powder.

Mix everything until well combined.

After that, add half of the pumpkin seeds to the batter and combine.

Grease a cake pan very well then put the batter in it.

Then, add the rest of the pumpkin seeds and press on it lightly.

Bake the gluten free pumpkin cake for 45 minutes.

Nutrition

Serving: 1 slice Calories: 95 kcal Carbohydrates: 6 g Protein: 4 g Fat: 6 g Saturated Fat: 2 g Cholesterol: 46 mg Sodium: 197 mg Potassium: 64 mg Fiber: 3 g Sugar: 1 g Vitamin A: 2506 IU Vitamin C: 1 mg Calcium: 86 mg Iron: 1 mg

Keyword gluten free cake, keto cake, keto desserts recipes, low carb cake, pumpkin cake