Keto Pumpkin Bundt Cake

Keto Pumpkin Bundt Cake

Ingredients:
  • 2 3/4 cups almond flour (275 g/ 9.7 oz)
  • 1/2 cup butter or ghee, melted (113 g/ 4 oz)
  • 1 1/3 cups powdered Erythritol or Swerve (210 g/ 7.4 oz)
  • 6 large eggs
  • 8.5 oz pumpkin puree (240 g)
  • 2 tsp sugar-free vanilla extract
  • 2 tsp pumpkin pie spice (you can make your own)
  • 1/2 tsp salt
  • 2 tsp gluten-free baking powder
  • Optional: powdered Erythritol or Swerve for dusting

Glaze:

  • 1/4 cup unsalted butter or ghee (56 g/ 2 oz)
  • 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
  • 1 tsp cinnamon
  • 1 tsp sugar-free vanilla extract
Directions:

  1. Preheat oven to 160 °C/ 325 °F. Combine the dry ingredients in a large mixing bowl and stir to combine.
  2. Add in the remaining wet ingredients: eggs, pumpkin puree, vanilla extract and melted butter. Use a hand mixer or stand mixer to combine until smooth.
  3. Pour the batter into a greased bundt pan.
  4. ransfer to oven and bake for 60 minutes or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before transferring to a serving platter.
  5. .....
  6. Get Full Recipe Click Here

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