KETO PUMPKIN CAKE

Keto Pumpkin Cake
HERE IS YOUR KETO DESSERT BOOK
http://skr.rs/zc4T
Keto pumpkin cake is a delicious dessert that is perfect for those following a ketogenic diet or looking for a healthier, low-carb option. The cake is made with keto-friendly ingredients that are low in carbs, such as almond flour, coconut flour, and erythritol(it is a sugar alcohol that is commonly used as a sugar substitute) and is packed with the warm, comforting flavors of pumpkin, cinnamon, and nutmeg.
THE MOMENT THAT CHANGED YOUR LIFE -
http://skr.rs/zc4T

To make a keto pumpkin cake, you'll first need to mix together the dry ingredients, including almond flour, coconut flour, golden flaxseed meal, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. In another bowl, you'll whisk together the wet ingredients, including canned pumpkin puree, erythritol (it is a sugar alcohol that is commonly used as a sugar substitute)or another keto-friendly sweetener, melted coconut oil, eggs, and vanilla extract.

Once you've combined the wet and dry ingredients, you'll pour the batter into an 8-inch cake pan and bake it for 35-40 minutes at 350°F. When the cake is done, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

You can serve the keto pumpkin cake with whipped cream or cream cheese frosting, or enjoy it on its own for a healthy and satisfying dessert. With its rich pumpkin flavor and tender, moist texture, this cake is sure to become a new fall favorite that you'll want to make again and again.