Description
This Keto Pumpkin Chai Coffee Cake is a delicious low-carb treat, perfect for any time of the day.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup pumpkin puree
- 1/2 cup erythritol
- 1/4 cup unsweetened almond milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, cinnamon, ginger, nutmeg, and salt.
- In another bowl, combine pumpkin puree, almond milk, eggs, and vanilla.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in chopped walnuts.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- This cake can be enjoyed warm or cold, and pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg