With only 3.5 grams of net carbs, it’s the perfect dessert to share during the end-of-year holidays. I sure hope you will give this seasonal sugar-free keto pumpkin cake a try. Plus, the viscosity of the syrup makes the icing more fluid. The good news is that a little sugar-free maple syrup goes a long way toward providing flavor. The food coloring is totally optional to highlight the fact that these make a perfect keto fall dessert. To make this simple sugar-free maple icing that tops this cake, you’ll need a powdered sugar substitute, a couple of tablespoons of your choice of low carb maple syrup, heavy whipping cream, and a little orange dye. Lastly, for my Paleo friends who consume cream cheese, you can use coconut sugar with excellent results. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly. Just be sure it is the Splenda that has a bulking agent. If you can not easily find a more natural sugar substitute, you can also use Splenda with great success. However, I recommend you use half the amount called for since it is a much sweeter choice. You could also use the stevia and erythritol-based brand Pyure for this recipe. It’s a sugar alcohol that has a 0 % impact on blood sugar. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar. I am also partial to Swerve, another erythritol blend. That is why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index impact. Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. I also added a little brown sugar substitute, but you can opt to use all white or all brown. The texture is spot-on, and there is barely any aftertaste. My go-to choice is Lakanto Monk Fruit, an erythritol Monk Fruit blend. When it comes to choosing which sugar-free granular sweetener to use for this keto pumpkin pound cake, I have several for you to choose from. I recommend you store leftovers in an airtight container for up to five days in the refrigerator and three weeks in the freezer. Or until an inserted toothpick comes out clean.įor the mini bundts, bake them for about 20–25 minutes.īe sure to allow the cake to cool fully before adding the icing. ![]() You’ll bake the cake in a 12-cup bundt pan for 50–60 minutes. It’s a ceramic-coated 12-cup capacity one. I used two tablespoons of softened, unsalted butter. I can’t stress enough the importance of being generous when you grease your bundt pan so that nothing gets stuck. Pour the cake batter evenly into a well-buttered bundt pan or mini bundt pans. Scrape the sides of the bowl periodically. Next, add the eggs one at a time, alternately with the dry ingredients, mixing thoroughly after each addition. Then, you’ll add the pumpkin puree and mix just until well incorporated. Using an electric mixer, beat at high speed the following wet ingredients: softened butter, cream cheese, sugar substitutes, and vanilla extract until light and creamy. ![]() You could also use homemade pumpkin puree if you prefer. The pumpkin puree is just that and has no added ingredients, while the pumpkin pie filling is loaded with sugar and its own set of spices. Make sure that you are using only pumpkin pureeand not pumpkin pie filling. Sifting the dry ingredients is a step I highly recommend in most of my recipes since it creates a more delicate texture. I will say that this pumpkin pound cake recipe has a lot of ingredients, most of which are spices.īut don’t let that intimidate you you could certainly substitute the spices or a few tablespoons of pumpkin pie spice.Īs far as my keto gluten-free flour choice, I went with finely milled almond flour that I measured and then sifted. How To Make A Keto Pumpkin Cream Cheese Pound Cake
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