In a small, charming town nestled among the changing leaves of autumn, there was a baker named Emma, renowned for her ability to weave the essence of fall into her desserts. As the season turned, bringing with it the scent of spice and the warmth of the harvest, Emma was inspired to create a cake that would encapsulate the spirit of autumn while adhering to her beloved ketogenic lifestyle. Thus, the idea for the Completely Keto Pumpkin and Cinnamon Cake with Cinnamon Frosting was conceived.
In her cozy kitchen, Emma carefully mixed almond flour with unsweetened coconut milk, adding apple cider vinegar to lend a subtle tanginess that would complement the sweetness of the cake. She combined baking powder, baking soda, and Xanthan Gum, ensuring the cake would rise beautifully and have the perfect texture. A pinch of Pink Himalayan Salt, vanilla, and caramel extract added depth to the flavor profile, while cinnamon and pumpkin pie spice infused the batter with the quintessential taste of fall.
Melted coconut oil and Swerve Granular Sweetener were whisked in, creating a batter that was not only delicious but also keto-friendly. Once baked to golden perfection, Emma topped the cake with a cinnamon frosting, whipped together from Swerve Confectioners Sweetener, butter, coconut milk, vanilla extract, and a sprinkle of cinnamon, crowning her creation with a creamy layer that echoed the cake’s warm spices.
Emma’s Completely Keto Pumpkin and Cinnamon Cake with Cinnamon Frosting quickly became a sensation, celebrated by her friends and patrons as a perfect tribute to autumn’s bounty. It was more than just a dessert; it was a testament to Emma’s creativity and her commitment to crafting treats that allowed everyone to indulge in the flavors of the season without compromise.
Ingredients
- 1 Cup unsweetened coconut milk
- 1 1/4 Cups Almond flour
- 1 Tsp apple cider vinegar
- 3/4 Tsp baking powder
- 1/2 Tsp baking soda
- 3/4 Tsp Xantham Gum
- 1/2 Tsp Pink Himalayan Salt
- 2 Tsp Vanilla Extract
- 1/4 Tsp Caramel extract
- 1 Tsp Cinnamon
- 1 Tbs Pumpkin pie spice
- 1/3 Cup coconut oil
- 3/4 Cup Swerve Granular Sweetener
Cinnamon Frosting:
- 1/2 Cup Swerve Confectioners Sweetener
- 1/2 Tsp cinnamon
- 2 Tbs butter melted or coconut oil
- 1 Tbs Unsweetened coconut milk
- 1/2 Tsp vanilla extract
Instructions
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Preheat oven to 350
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You may choose any cake mold you and your family enjoy for Halloween or Thanksgiving. My favorite holiday cake mold is this large 3D pumpkin.
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In the photo of this recipe I showed cupcakes that can be made with this recipe as well. Whatever your needs are that year . You may have a party with many people and want these mini pumpkin cupcakes or just simple ones decorated in a fun and creative way.
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Whisk the coconut milk and vinegar in a small bowl and allow to sit and curdle
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In a separate large bowl using a handheld cake mixer beat together the milk mixture, oil, Swerve and extracts. Add the flour, xantham gum, baking powder and soda, salt until smooth.
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Depending on whether you are baking a large or small molds bake for 20 minutes with small molds or until toothpick comes out clean in center and bake 30 minutes with a large mold or until knife comes out clean in center.
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Frost when cool
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Place Swerve confectioners, cinnamon, butter or oil, milk and vanilla in a bowl and use a handheld mixer . The color should be a honey brown color. If it looks too liquid then just add a little extra Swerve confectioners until desired consistency is reached.
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