Description
A delightful keto dessert that brings the flavors of fall to your table.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup granulated erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup unsweetened coconut flakes
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, erythritol, baking powder, cinnamon, and salt.
- In another bowl, whisk together eggs, pumpkin puree, and vanilla extract.
- Mix the dry ingredients with the wet ingredients until well combined.
- Pour the batter into a greased cake pan and sprinkle with coconut flakes.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- This cake can be served warm or chilled.
- Top with whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Keto Pumpkin Crunch Cake, fall baking, keto dessert