Recipe By King Arthur
Low Carb Sugar Free Holiday Baking Ideas!
Spiced pumpkin cake with cream cheese frosting for those looking to eat fewer carbs and sugar? Dreams do come true! This cake is a delicious way to usher in the cooler days of autumn and winter.
Ingredients
Cake
1 cup (120g) King Arthur Keto Wheat Flour
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons pumpkin pie spice, or 3/4 teaspoon cinnamon plus 1/4 teaspoon each nutmeg and ginger
2/3 cup (113g) King Arthur Baking Sugar Alternative*
1/3 cup (66g) extra-virgin olive oil
3 large eggs
1 teaspoon vanilla extract
1/2 cup (113g) pumpkin purée
Frosting
1/3 cup (57g) King Arthur Baking Sugar Alternative*
1 tablespoons (14g) heavy cream, 1 tablespoon (14g) whipping cream, or whole milk
1/2 teaspoon vanilla extract
6 ounces (170g) cream cheese, softened
4 tablespoons (57g) butter, softened
Instructions
Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan at least 2" deep.
To make the cake: In a medium bowl, whisk together the keto flour, salt, baking powder, baking soda, and spice.
In a large bowl, whisk the sugar alternative, oil, eggs, vanilla, and pumpkin purée until smooth.
Stir the dry ingredients into the wet ingredients. Transfer the batter to the prepared pan.
Bake the cake for 22 to 26 minutes, until the top is set and a toothpick inserted into the center comes out clean.
Remove the cake from the oven; allow it to cool completely in the pan before frosting.
To make the frosting: In a small bowl, stir together the sugar alternative, cream or milk, and vanilla. Warm gently in the microwave to dissolve the sugar, about 5 to 10 seconds.
Beat the cream cheese and butter together until no lumps remain.
Add the sugar alternative mixture to the cream cheese mixture and mix until smooth.
Spread the frosting over the cake, cut into squares or wedges, and serve directly from the pan.
Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.
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