Pumpkin Pecan Cake
A Taste of Fall
Ingredients
- Cake
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 3/4 cup swerve (monk fruit sugar)
- 1/2 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon himalayan salt
- 1/4 cup butter melted
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup heavy cream
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice Frosting
- 8 ounces cream cheese
- 3 tablespoons swerve
- 3 tablespoons heavy cream
- 1/4 teaspoon cinnamon
- 1/2 cup chopped pecans
Directions
- Preheat oven to 350 degrees
- In a medium mixing bowl, mix together all the dry ingredients.
- Add remaining ingredients and mix well.
- Pour into a greased 8×8 pan.
- Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely. Frosting
- Beat softened cream cheese, swerve, cinnamon and heavy cream for about 5 minutes, or until frosting begins to stiffen.
- Spread frosting onto cooled cake.
- Top with pecans.
- Cut into 9 servings.
Recipe Courtesy of mymontanakitchen.com
Low Carb Keto Lifestyle 
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