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:
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
I made some yummy dried cranberries on Wednesday and used half of them for my toasted keto muesli mix and the rest in this loaf. You can also use sour cream or a mix of both Greek yoghurt and sour cream instead of all yoghurt for this loaf.To summarise: mix your dry ingredients in large mixing bowl. In a pot on low heat melt butter and stir in your preferred keto sugar to partly dissolve sugar and mix in the rest of the wet ingredients; fold into dry mix. Add fruit – any dried or fresh berries are fine to substitute!I have also posted the quick method I used to dry the cranberries below. So much better than shop bought, if you have the time. Continue reading →
I’m not a fan of glacé fruit of *any* kind and I dislike traditional compressed glacé Christmas fruit cake intensely. It’s the worst! Sticky sickly sweet, weird texture, the glacé fruit has no resemblance of fruit flavour whatsoever, and yucky to eat … and barely a trace of cake. I fall firmly into the non- fruitcake group.
But. I’ve been baking this LCHF cake for Xmas for a few years now. It’s based on a friend of my parents, Kathy, who lives in South Africa. I wrote her recipe up in 1987(!) and have used it as a base since then. It’s evolved into a more keto friendly cake, still a tad high in carbs if you’re on serious keto, but fine for an annual holiday treat. I never ever made the icing though! Not a fan.
When I woke up yesterday, if you had have told me I’d be baking that evening … in a brand new and much desired and longed for bundt cake tin, I’d have not believed you. Yesterday my partner texted me from a kitchen store where he was acquiring a cheesecake springform pan as he is The Maker of Delicious Cheesecakes in this house. “Anything you need?”, he asked. Just as well it was raining. I’d planned on walking over to meet him, but it was pouring down.
I’m a pushover for two things, plant nurseries and … kitchen shops. It’s bad. Really bank balancing breaking bad.
Omgosh, the flavours of this LCHF cake are fabulous. Good to serve with coffee, as dessert after a meal or freshly baked and still warm with either mascarpone cheese or sour cream too. I kind of like sour cream or Greek yogurt with dessert!
What ingredients should you expect to have to bake this?
You’ll need one fresh orange for the zest and juice for sure, ground cardamon and vanilla paste to get the full flavours. Definitely almond flour and buttermilk. If you don’t like cardamom, ground ginger would work great too!
This was dessert after our Thanksgiving dinner of roasted veggies and duck with keto cranberry sauce.
I’m truly humbled, grateful and thankful for the many blessings we have, loving family and friends, and your sincerely appreciated visits. Thank you!