Powdered Coconut Sugar or Maple Sugar: For Keto, sub with powdered monk fruit sweetener.Coconut Butter: Melt your coconut butter and let it cool slightly before using.Pumpkin Pie Spice: If you don’t have homemade pumpkin pie spice, combine cinnamon, nutmeg, cloves and ginger.Fine Grain Sea Salt: balances out the sweetness and adds amazing flavor.Be sure to use a gluten-free or paleo baking powder (made with baking soda, cream of tartar and tapioca starch) as needed. Baking powder – the leavener to help this cake rise.Super fine blanched almond flour + Coconut flour: our favorite paleo and low carb flours we like to use for the right structure in place of white wheat flour.Pure Vanilla Extract: balances out the sweetness and adds amazing flavor.We like Lakanto Golden Monk Fruit Sweetener but Swerve or erythritol will work as well. To make this pumpkin cake keto, simply swap with another brown sugar substitute. Coconut Sugar: a lower glycemic sweetener that mimics the taste of brown sugar.Sub with another liquid sweetener you have in your kitchen such as coconut nectar syrup, Lakanto Sugar-free maple syrup to make keto pumpkin cake. Maple Syrup: adds natural sweetness and extra moisture.You could also use ghee, softened like butter. Melted and cooled Coconut Oil: Be sure to use refined coconut oil if you don’t want any coconut flavor.Be sure not to use canned pumpkin pie filling which has added sweeteners and fillers otherwise, it will change the taste and texture of your paleo pumpkin cake. Pumpkin Puree: (use pure sugar free canned pumpkin puree or homemade fresh pumpkin puree by roasting your own sugar pumpkins.I have not tried subbing the eggs with chia or flax eggs to make this pumpkin cake vegan but would love to hear if you do. Be sure to bring them to room temperature. Eggs – helps bind the ingredients for the batter together and helps this rise.Refined Coconut Oil: You could also use Ghee, softened like butter. To make these pumpkin pie bars keto, simply swap with another brown sugar substitute – we like Lakanto Golden Monk Fruit Sweetener but Swerve or erythritol will work as well. Super fine blanched almond flour: our favorite paleo and low carb flour to use in place of all purpose flour.Ingredients for Pumpkin Coffee Cake For the Topping It’s always nice to have another healthy dessert in the rotation for Thanksgiving, Halloween or all through the holidays. You can enjoy this pumpkin coffee cake for breakfast or dessert all through September, October and November once the weather cools down. It’s made with no refined sugar, and you can make it low carb or keto with a few small substitutions. If you follow a paleo, grain-free, gluten-free or dairy-free diet, you have to add this crumb cake recipe to your fall baking list. Why we love this healthy pumpkin cake recipe If you’re looking for more easy pumpkin cake recipes, a few reader favorites include this Pumpkin Pudding Cake, Pumpkin Icebox Cake and this Pumpkin Layer Cake. The homemade vanilla icing is dairy-free and makes an easy and delicious finishing touch! It’s full of delicious pumpkin flavor with the most amazing mixture of soft and crumbly streusel. My family loves enjoying a slice of this classic pumpkin spice cake for breakfast on a chilly autumn morning. It’s perfectly spiced with warm and cozy cinnamon and is completely grain-free, gluten-free and paleo-friendly. Looking for a healthy and delicious pumpkin dessert? This easy Pumpkin Cake is one of our favorite desserts to make for fall. PIN HERE for later and follow my boards for more recipe ideas Healthy Pumpkin Cake Recipe It is gluten-free, paleo-friendly, grain-free with low carb keto sweetener options. This Pumpkin Cake is soft, sweet, moist and the best healthy fall breakfast! A perfectly spiced pumpkin streusel cake topped with a cinnamon pecan crumble and dairy-free vanilla icing.
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