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Keto Pumpkin Cake with Cinnamon Cream Cheese Buttercream Frosting

Cake Ingredients
5 eggs
1 cup Coconut Oil https://amzn.to/2OC8iz3
1 cup Monkfruit Sweetener https://amzn.to/2Oy8WO6
1 cup Pumpkin Puree https://amzn.to/2owUGum
2 tbsp Baking Powder https://amzn.to/2pYCOJ6
½ tsp Pink Salt https://amzn.to/2AZ8foY
½ tsp ginger https://amzn.to/315n5oH
½ tsp cloves https://amzn.to/2Mp33Qo
1 tsp cinnamon https://amzn.to/2OBDHl7
2 cup Almond Flour https://amzn.to/33hZpPl
Butter for greasing baking dish

Combine eggs, coconut oil, pumpkin, baking powder, salt, ginger, cloves, & cinnamon in stand mixer. You can also use a hand mixer. The coconut oil may be in tiny chunks, that’s ok. Add in Monkfruit, combine. Add almond flour 1 cup at a time, combine after each addition. Turn off mixer after combined. Take butter and generously coat 9”x11” baking dish. Pour batter in pan & bake at 350 degrees for 25-30 min.

Cinnamon Cream Cheese Buttercream Frosting
16oz Cream Cheese softened https://amzn.to/2VCktxh
8oz Butter softened https://amzn.to/2B1Jt7D
1 cup Confectioners Erythritol https://amzn.to/2IDykhw
1 tsp vanilla https://amzn.to/35lCuo2
2 tsp Jordans Sugar Free Glazed Donut Syrup https://amzn.to/2B2Cxaq
2 tsp Cinnamon

Add cream cheese & butter to stand mixer & cream together. Add remaining ingredients & combine. Smooth over cake while cake is still warm. You can serve this cake warm if you’d like the frosting to be a bit warm & gooey or place in the refrigerator for a few hours to set & firm. They are delicious either way! If you’d like them to cut into perfect squares like in the photos, be sure to chill overnight.

12 Servings
Macros
455 calories/47.5g Fat/4g net Carbs/4g Protein

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Music
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