I love spices. The house is still fragrant with ginger and cinnamon after this absolute winner of a cake. Enjoy this moist low carb high fibre and protein treat!Spiced Pumpkin Protein Cake with Rum Cream Cheese Frosting LCHFIngredients
1 cup butter
1 cup brown keto sugar
1 cup sour cream (not runny)
1 cup pumpkin puree (if using your own drain very well, must not be watery)
2 tsp vanilla essence
1 cup almond flour (press into measuring cup and level)
½ cup vanilla protein powder
¼ cup oat fibre
¼ cup coconut or peanut flour
2 tsp baking powder
¼ tsp xantham gum powder
2 tblspn cinnamon powder
1 tblspn ginger powder
1 tsp all spice powder
¼ tsp cloves (optional)
¼ tsp nutmeg (optional)
Frosting: ¼ cup softened butter, 1½ cup cream cheese, 1 cup powdered keto sugar, 1 tsp rum essence, 1 tblspn molasses, optional
Gently melt butter on stove and when melted stir in and dissolve keto sugar. Whisk well. Turn off heat.
In a separate bowl mix together the sour cream, eggs, pumpkin puree and vanilla essence. Whisk well.
In another bowl mix together all the dry ingredients, including the spices. Whisk.
Add butter/sugar mix to dry mix. Will turn into light doughy texture. Don’t panic!
Add egg/pumpkin/sour cream wet mix to dough and stir or beat lightly until a nice heavy cake batter. Make sure you whisk well to remove lumps.
Your oven should be heated to 350⁰F.
Let batter rest 5 minutes.
Pour batter into a well greased large deep cake or bundt pan.
Place in oven to bake and set a timer for 45 minutes.
Check with a toothpick or skewer and if it comes out clean remove cake immediately from oven.
Let rest 15 minutes and then turn out onto cake rack to cool.
Dust with powdered keto sugar or frost with the frosting recipe.
Frosting: beat together the cream cheese, powdered keto sugar, butter and add the tsp of rum essence … or real rum! (Optional molasses for flavour)
When cake is completely cool spread over frosting.
This cake is utterly delicious, moist, not overly sweet and very satisfying. Be generous with the spices and frosting! Keeps well for 1 week, but if it’s warm store in refrigerator.A visit to the farmers market:
Here is a recipe for you to try! They turned out sooo yummy that I wanted to post this before I forget how I made them today. Apologies for the lack of photos, but I just threw these together on a whim.
Oatbran, Almond, Chia and Blueberry Cookies
Ingredients: (makes 18+-)
1 stick of butter or 113 grams
1 ½ cup of keto sugar (I used 1 cup white, ½ cup brown)
1 tsp vanilla essence
1 cup almond flour (or your preferred nut flour)
1 ½ tsp baking powder
½ cup oats
¼ cup oat bran
¼ cup oat fibre
¼ cup chia
¼ cup ground flaxseed
1 tblspn cinnamon
½ cup flaked almonds
¾ cup dried blueberries or dried strawberries (cut the strawberries into smaller bits) or your preferred fruit
In a large mixing bowl beat together the softened butter and sugar until well mixed
Add the single beaten egg
Mix in the vanilla essence
Add in the nut flour, cinnamon and baking powder
Turn oven on to 350⁰ F or 175⁰ C
Add in the oats, seeds, flaked nuts, fruit and mix in very well
Scoop spoonfuls and roll into a ball in your greased hands, flatten in your palms, place on parchment paper lined cookie tray
Bake for 12 – 15 minutes until golden brown
Cool well before storing
You could also chill the dough overnight and bake the next day
Make sure to let them completely cool before removing from the baking tray. I left them in a full 15 minutes in the oven as I like cookies well browned. I guarantee you will love these too. I’m sure you could switch up with pecans or walnuts, maybe add chopped macadamia nuts or even chocolate chips.
In this keto “corn bread” we’ll sub the corn kernels with chopped yellow peppers and add an optional tsp of pure corn extract if you have – it’s pricey but worth it and lasts a long time! The almond flour gives a lovely corn meal texture. This is a moist cheesy bread and really delicious. You could also bake these in a muffin pan and cut the baking time.
This is a nice moist slightly heavy heavenly dark chocolate pound cake with a lovely orange flavour. I used a bundt pan. If you split this into 2 loaves be sure to lessen the bake time. I blitzed 2 tiny mandarins in (or use a small orange) – use sugar-free orange essence if you prefer.
It’s the best lchf keto cake I’ve created.
Chocolate Orange Pound Cake
4 oz melted butter (½ cup)
3 oz dark cocoa (½ cup)
12 oz brown keto sugar (2 cups)
13 oz almond flour (2 ½ cups)
3 oz coconut flour (½ cup)
3 tsp baking powder
1 cup sour cream or yogurt/ buttermilk
½ cup heavy cream
2 tblspns olive oil
2 small mandarin or 1 small orange, cut into segments including peel
Oatbran and toasted coconut are the stars in this recipe. You can substitute non keto for the flours, oatbran (oats) and use normal brown sugar. Leave out the beef collagen if you prefer. It will be slightly less chewy but fine!
It’s birthday weekend for my Sweetie, so time to bake. This is my keto version of an olive oil flourless chocolate cake bake. I can’t remember where I got this recipe or when I changed it up, but here it is, in a keto version. Rich, dense coffee flavoured chocolate cake! It’s very very good though not too photogenic.
Summary of what we do:
Filter strong cup of coffee and dissolve sugar in it and stir in cocoa. Beat eggs and olive oil; add almond flour and mix together, combine with wet olive oil mix and lastly add cocoa mix then bake 45 to 50 minutes at 325⁰F/160⁰F
We’re back from camping at the coast where we were nestled in a temperate rain forest we love deeply and just a few hours drive away. There is something about living in a tented home that speaks to old memories of the soul. Completely unplugged and uncluttered. It’s renewing and a restorative sacred reminder of how simply we can exist. I was sad to leave.
I went grocery shopping on our return and came home with some beautiful raspberries and felt like cupcakes. Here is my final recipe after some hesitation about adding chocolate, I decided they would be lovely without … and they are! Yes, those are strawberries decorating them, I forgot to keep some raspberries back for decorating! I used mint leaves too.
Make sure butter, eggs and cream cheese are all at room temperature. It prevents your batter curdling.
Prep your cupcake pan first. Always nice to get that out of the way. We’ll bake at 350⁰F for +-30 minutes. First, melting butter and sugar together; then whisking the dry ingredients together; separating the eggs and beating the whites until stiff; lastly, adding the beaten egg yolks together with the buttermilk and cream cheese and then mixing the batter all together. While baking, make your icing. I made a butter and cream cheese glaze, adding rose and vanilla essence and a few fresh raspberries.
This may make more batter than a dozen cupcakes, so I made two little dessert treats on the side in little flan dishes.