Keto Pumpkin Cake

dessert — snacks

Keto Pumpkin Cake

Ok so my version doesn't sound right, but it tastes perfect, and will save you the pie hangover (Am I the only one that feels majorly tired after a slice of pie?). And that's because it's paleo: grain-free, gluten-free, and dairy free. It's amazing. No lie. The perfect healthy dessert to bring to any party! Everyone will be asking you for this delicious recipe!

Keto Pumpkin Cake

So healthy and so delicious. Feel free to take some artistic liberties with those toppings!

KETO PUMPKIN CAKE RECIPE

Ingredients

4 cups Almond Flour
2 cups Organic Pumpkin
1 Scoop Miss Congeniality Mood Boost Pumpkin Spice
3/4 cups Monkfruit sweetener
4 Eggs
1 cups Milk or Almond Milk
4 Tablespoons Cinnamon
2 Teaspoons Baking Soda
Walnuts for topping!

For Frosting Drizzle:

2 Scoops LSF Vanilla Plant Protein Powder
Milk of choice (either grass-fed organic cow milk, or dairy free option!)

Directions

Pre-Heat Oven to 375 degrees.
Then blend all ingredients together in a blender or food processor. This will help smooth out the Almond Flour.
Coat cake pan of choice with coconut oil
Bake for about 20 minutes or until you can insert a toothpick and remove it clean.
THEN, LET IT COOL!
For the icing drizzle, slowly add milk of choice to protein powder until you reach desired consistency.
Drizzle icing over cooled cake + add walnuts on top and serve. Wow your family. Nailed it!