Low-Carb Pumpkin Cake With Maple Frosting

Enjoy a delicious low-carb pumpkin cake with a creamy maple frosting, perfect for satisfying your sweet cravings without gluten. This Trim Healthy Mama THM S friendly recipe is ideal for those following a low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup erythritol or preferred low-carb sweetener
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 4 large eggs
• 1 cup pumpkin puree
• 1/2 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1/4 cup sugar-free maple syrup
• 1 tsp vanilla extract
• 1/4 cup softened butter
• 1/2 cup cream cheese
• 1/4 cup sugar-free maple syrup
• 1/2 tsp maple extract

Instructions:

Warm the oven up to 175F 350C

Prepare a 9x9-inch cake pan by greasing it

Add erythritol, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to a large bowl and mix them together

Put the eggs in a different bowl and beat them

Then add the pumpkin puree, melted coconut oil, almond milk, sugar-free maple syrup, and vanilla extract

Mix everything together well

Mix the dry and wet ingredients together slowly while stirring until the mixture is smooth

Spread the batter out evenly in the pan that has been prepared

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Softened butter, cream cheese, sugar-free maple syrup, and maple extract should all be mixed together until smooth while the cake cools

Spread the frosting on top of the cake after it has stopped cooking

Cut and serve