Pumpkin Pecan Cake

Pumpkin Pecan Cake

  • Servings: 9
  • Difficulty: easy
  • Print

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

  1. Preheat oven to 350 degrees
  2. In a medium mixing bowl, mix together all the dry ingredients.
  3. Add remaining ingredients and mix well.
  4. Pour into a greased 8×8 pan.
  5. Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow cake to cool completely.
  7. Frosting
  8. Beat softened cream cheese, swerve, cinnamon and heavy cream for about 5 minutes, or until frosting begins to stiffen.
  9. Spread frosting onto cooled cake.
  10. Top with pecans.
  11. Cut into 9 servings.

Recipe Courtesy of mymontanakitchen.com

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