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Name: Mayren's Super Moist Pumpkin Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 15 oz. can Pumpkin puree; 2 cup Almond flour; 1 1/4 tsp Baking powder; 1 tsp Cinnamon; 2 tsp Pumpkin pie spice; 1/4 cup Unsalted butter; 1/2 cup Erythritol crystals; 1/2 tsp Stevia extract; 3 Extra large eggs; 1 tsp Vanilla extract

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INGREDIENTS

1 15 oz. can Pumpkin puree
2 cup Almond flour
1 1/4 tsp Baking powder
1 tsp Cinnamon
2 tsp Pumpkin pie spice
1/4 cup Unsalted butter
1/2 cup Erythritol crystals
1/2 tsp Stevia extract
3 Extra large eggs
1 tsp Vanilla extract

INSTRUCTIONS

Preheat oven to 325-350F and grease a 9" round cake pan. Line bottom with parchment and grease the parchment.

In a medium bowl, whisk together the almond flour, baking powder and spices.

In a large bowl beat butter, erythritol and pumpkin puree until smooth. Beat in eggs, vanilla extract, and stevia extract.

Beat almond flour mixture (your batter should be thick, but if it's really stiff and hard to beat, add a tbsp or so of almond milk) and taste it, if you think it's not sweet enough, add 1 tbsp of erythritol.

Bake 40 minutes or until edges are browned and a tester inserted in the center comes out clean.

Let cool in pan 20 minutes, then flip onto wire racks to cool completely.

NOTES

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 8 Servings

Calories: 224
Calories from Fat: 176 (79%)

Amt Per Serving		% DV

	Total Fat 19.6g	26 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 3.3g
Cholesterol 104.6mg		32 %
Sodium 44mg		2 %
Potassium 218.5mg		6 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 3.3g
Protein 8.1g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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