I made pumpkin pie spice out of necessity first (I needed it) and then with strong intention. Just browsing two grocery stores I noticed big price differences, but not what you think. The discount super store was charging almost twice as much for the lesser quality spice blend and didn’t include all the ingredients the lower priced, higher quality blend did.

Many of the pumpkin spices sold in grocery stores taste like wood.

Pre-packaged spice blends aren’t always what you think they are. This made me more determined to just whip up my own.

Make Pumpkin Pie Spice and Never Look Back

In a good quality pumpkin pie spice you will find cinnamon, ginger, cloves, all spice, nutmeg and mace, all ground and balanced accordingly. I played around a little and you can too if you want to adjust to your own taste buds, but I think my ratio of the spices is a great mix.

Cinnamon is the predominant spice, so be sure to use a high quality cinnamon that has an intense aroma.

Ginger is the next biggest ingredient is ginger which gives a fragrant bite to the blend.

Ground Cloves have high health benefits, but a little goes a long way, so use sparingly.

Allspice is a spice, not a blend, and looks like a peppercorn. It’s used in Carribbean cooking, grown primarily in Jamaica, but is indispensable in middle eastern cooking.

Tumeric (on Amazon). I list this as an option, but it does add another layer of flavor. Tumeric has a bitter taste with hints of orange and ginger, and a powerful antioxidant that adds a yellow color to many foods (including some jarred mustards).

Nutmeg, ground fresh, is a staple in my kitchen, and I want to encourage you to use this kind of nutmeg grinder (amazon) and fresh whole nutmeg (amazon). This is one of the spices I’m never out of, as it’s often used in pasta dishes.

Now that you know how to make pumpkin pie spice, you might want to try some of these amazing pumpkin recipes. I’ve listed mostly keto recipes, which I’ve mastered and at the end some more traditional pumpkin recipes dear to all our hearts.

My Favorite Keto Friendly Gluten Free Pumpkin Recipes

• Pumpkin Spiced Latte
• Pumpkin Cheesecake Bars
• Pumpkin Bread
• Pumpkin Streusel Muffins
• Pumpkin Maple Pecan Glazed Muffins
• Pumpkin Bundt Cake
• Pumpkin Cookies
• Pumpkin Cheesecake

Savory Pumpkin Recipes

• Savory Roasted Pumpkin with Ricotta – must try and great with roast chicken.
• Spicy Pumpkin Soup – Make with heavy cream or coconut milk.
• Carrot Pumpkin Curry Soup – delicious, savory, sweet, spicy, and yet, healthy and light. 

Traditional Recipes

• Pumpkin Cream Tart
• Pumpkin Cake with Maple Frosting
• Sandy’s Pumpkin Bread (with a touching story)
• Pumpkin Pop Tarts from Spinach Tiger
• Gluten Free Pumpkin Hand Pies
• Pumpkin Souffle from Spinach Tiger

What is YOUR favorite pumpkin recipe?

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Pumpkin Pie Spice

Homemade Pumpkin Pie Spice Blend with a surprise ingredient

Course spice blend

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 2 tablespoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon tumeric
• 1/2 teaspoon freshly ground nutmeg

Instructions

• Mix together. Adjust seasoning for your taste. You may enjoy more or less clove, etc.

The post Make Pumpkin Pie Spice and My Favorite Pumpkin Recipes appeared first on Spinach Tiger.

I’ve been baking grain free for a few years now and I’m here to tell you that almond flour is not that easy to push flavors through. This recipe does exactly what it needs to do.

It’s a keto spice bundt cake the whole family will enjoy and, honestly, you can’t tell this is a sugar-free, low-carb cake. It’s absolutely delicious, and will become a new holiday tradition.

Topped with a cream glaze made with heavy cream, Swerve Confectioner’s sweetener and a little water, it lends just enough sweetness with each bite.

There are options. You could make a water glaze, an orange glaze, or a cream cheese frosting.

Almond flour bundt cakes are not that easy to accomplish without taking a few precautions to make sure it will not stick.  

Tips for Keto Bundt Cakes

Butter the pan and freeze. Since I  have a keto bakery, I’ve learned a lot about how to make a successful bundt cake. Almond flour tends to stick. I  heavily butter the pan and keep it in the freezer. This helps to keep the bundt from sticking or getting too brown on the outside.

Fifteen Minutes – After cake comes out of the oven, wait 15 minutes. Use a butter knife to gently go around cake, making sure it’s not sticking and then turn it over onto a plate.

What Spices Make the Best Spice Cake?

I made a spice blend that delivers that just right spice taste and when it’s baking, the aroma is lovely. A word of caution about cinnamon. Not all cinnamon is created equally. I like the ceylon cinnamon that has a bite to it. I added in some ginger, cardamom, and a dash of cloves.

Texture is very important to get right in grain free baking. This is something I know how to do. If you take a good look at the crumb, you can see it’s not eggy, wet or dense, even though there are six eggs in the batter.

What flours make the best spice bundt cake?

I rely a lot on almond flour with a small amount of coconut flour. My trick for keeping the cake from crumbling is using a little bit of xanthan gum, which helps do what gluten would do in keeping the structure together.

How to sweeten a Keto Spice Cake

I like to use Swerve granulated and confectioner’s, but another good choice is the Good Earth Golden (I buy at Costco).

Cream Cheese Glaze for Keto Spice Cake

There are two ways to glaze the cake, a simple mix of confectioner’s sweetener with heavy cream and a dash of vanilla or a cream cheese glaze for that tangy flavor.

More Keto Cakes from Spinach Tiger

• Low Carb Orange Bundt Cake
• Keto Chocolate Ganache Bundt Cake
• Keto White Chocolate Raspberry Bundt Cake
• Lemon Blueberry Bundt Cake
• Keto Pumpkin Spice Bundt Cake
• Keto Cinnamon Roll Bundt Cake
• Keto German Chocolate Cake
• Triple Layer Keto Lemon Cake 

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Keto Spice Cake with Cream Cheese Glaze

Low Carb, Keto Spice Bundt Cake

Course Low Carb Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 226kcal

Author Angela Roberts

Equipment

• Bundt Pan

Ingredients

Paste for Greasing Bund Pan

• 2 tablespoons butter

Spice Cake Ingredients

Dry Ingredients

• 260 grams blanched almond flour
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 2 tablespoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon cardamom
• 1 dash freshly ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly ground nutmeg

Wet Ingredients

• 1/2 cup avocado oil See notes
• 1 cup Swerve Granular Sweetener
• 6 extra large eggs room temperature
• 2 teaspoon vanilla extract
• 60 grams sour cream
• 1/2 cup unsweetened almond milk or coconut milk

Cream Cheese Glaze

• 4 tablespoons butter
• 4 tablespoons cream cheese 2 ounces
• 1 cup Swerve Confectioner's sifted
• 1 teaspoon vanilla extract
• dash sea salt
• 4 tablespoons heavy cream or water (as needed to thin)

Optional Water Glaze

• 2 cups Swerve Confectioner's Sweetener
• 4 tablespoons water

Instructions

Grain Free Spice Cake Instructions

• Preheat oven to 350 degrees F. 180 C.
• Butter bundt pan. Freeze. Preheat oven to 350 degrees F/180 C.
• Mix almond flour, coconut flour, baking powder, xanthan gum sea salt. Set aside.
• Mix spices together. Add to dry ingredients.

Wet Ingredients

• Whip eggs for 4 minutes.
• Stream in avocado oil.
• Add Sweetener.
• Add sour cream and milk.
• Add vanilla extract
• Add dry mixture.
• Mix until just mixed on medium.
• Makes 12 large cupcakes or one bundt cake or a triple six-inch cake.
• Bake at 350 for 35-40 minutes or until internal temperature reaches 210 degrees.
• BUNDT: Allow cake to sit for 15 minutes before removing. Cool completely before drizzling the glaze. Use a cake spatula and go around the cake to make sure it's not sticking. Use a very flat plate to turn over. Put cake pan over cake to continue cooling. This keeps the moisture in.

Cream Cheese Glaze

• Whip butter for five minutes.
• Add softened cream cheese
• Add vanilla
• Add Confectioner's Swerve a little at a time.
• Add heavy cream as needed to get the consistency you want. You can also add hot water if you don't want to add in heavy cream, but do so a tablespoon at a time. You can also warm the glaze to make it easier to pour.

Water Glaze

• Mix confectioner's and add water a tablespoon at a time until you have the consistency to drizzle. You may need to use more or less water.

Notes

Net Carbs: 2 per slice, considering 12 servings.

RE: Avocado Oil. You CAN use 1/2 cup avocado oil and skip butter. You can also skip avocado oil and use 1/2 cup butter. I like to use half and half. 

If using a cake pan, use a spray and parchment paper.You may also wish to make top cupcakes or  layer cake with my cream cheese frosting 

Nutrition

Serving: 1of 12 | Calories: 226kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Fiber: 3g

The post Keto Spice Cake with Cream Cheese Glaze (Grain Free, Gluten Free) appeared first on Spinach Tiger.