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Keto Pumpkin Bread Cake Recipe
This new Keto Pumpkin Bread Cake Recipe is going to be one you’ll want to make over and over!
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Keto dessert
Cuisine
American
Servings
4
Slices
Calories
80
Ingredients
1x
2x
3x
1/4
c.
100% Pure Pumpkin by Great Value
2
tbs
Almond Milk
Unsweetened
2
Large Brown Eggs by Cherry Lane
1
tsp
Vanilla Extract
1/4
c.
Organic Coconut Flour Gluten Free by Arrowhead Mills
1
tsp
Baking Powder
2
tbs
Organic Stevia Blend by Pyure
1
tsp
Pumpkin Pie Spice Mix or Pumpkin Pie Spice
1/8
tsp
Himalayan Pink Salt
Instructions
1.In a large mixing bowl- add pumpkin, almond milk, 2 eggs and vanilla extract.
2.Whisk these ingredients until fully incorporated.
3.Add the rest of ingredients and mix until blended.
4.(For OVEN- Preheat to 350 degrees. Line small pan with parchment paper.)
5.Line the 7” cake pan (for Air Fryer) with a parchment round, spray non-stick spray.
6.Spread batter out evenly, put in Air Fryer.
7.Set temp to 350, Bake for 25 minutes.
8.(For OVEN- Bake for 20 minutes, check if baked through.)
Notes
Nutrition per serving (1/4 slice) Calories 80, Total C 8g, Fiber 4g, Net C 2g, Fat 3g, Protein 4g
Nutrition
Serving:
1
slice
|
Calories:
80
|
Carbohydrates:
8
g
|
Protein:
4
g
|
Fat:
3
g
|
Fiber:
4
g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our
nutrition policy.
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