Tag Archives: pumpkin spice

Spiced Pumpkin Cake with Rum Cream Cheese Frosting

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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
  • 4 eggs
  • 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

Method…<!–more–>

  1. Gently melt butter on stove and when melted stir in and dissolve keto sugar. Whisk well. Turn off heat.
  2. In a separate bowl mix together the sour cream, eggs, pumpkin puree and vanilla essence. Whisk well.
  3. In another bowl mix together all the dry ingredients, including the spices. Whisk.
  4. Add butter/sugar mix to dry mix. Will turn into light doughy texture. Don’t panic!
  5. 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.
  6. Your oven should be heated to 350⁰F.
  7. Let batter rest 5 minutes.
  8. Pour batter into a well greased large deep cake or bundt pan.
  9. Place in oven to bake and set a timer for 45 minutes.
  10. Check with a toothpick or skewer and if it comes out clean remove cake immediately from oven.
  11. Let rest 15 minutes and then turn out onto cake rack to cool.
  12. Dust with powdered keto sugar or frost with the frosting recipe.
  13. Frosting: beat together the cream cheese, powdered keto sugar, butter and add the tsp of rum essence … or real rum! (Optional molasses for flavour)
  14. 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: