Desserts
Harlan Kilstein’s Completely Keto Pumpkin And Cinnamon Cake With Cinnamon Frosting
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.
