Keto Pumpkin Sheet Pan Cake with Stabilized Whipped Cream
Keto Pumpkin Sheet Pan Cake, great for a crowd.
Servings: 24 servings
Calories: 270kcal
Ingredients
Pumpkin Cake Dry Ingredients
- 260 grams blanched fine almond flour 2 1/2 cups
- 28 grams coconut flour 4 tablespoons
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 cup granulated powdered erythritol I use Swerve
- 2 tablespoon pumpkin spice more as needed
Cake Wet Ingredients
- 1/2 cup avocado oil
- 6 eggs room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Stabilized Whipped Cream
- 1 cup heavy cream
- 2 tablespoons Confectioner's Swerve Sweetener
- 1 tablespoon cream cheese
Instructions
- Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
- Preheat oven to 350 degrees F. 180 C.
Cake Batter
- Mix all dry ingredients in a bowl. Set aside.
- Beat eggs in mixer for 3 minutes. Stream in oil.
- Add pumpkin puree, followed by vanilla.
- Whisk dry ingedients to make sure all in evenly incorporated.
- Add the dry ingredient to the wet ingredients
- Mix just until incorporated on low. Don't over mix.
- microwave 1 teaspoon of batter to see if it's flavored enough. Not all pumpkin spice are equal and you may need to add more.
- Pour batter into sheet pan. Smooth out with offset spatula.
- Bake for 15 to 20 minutes until a thermometer measures at least 205 degrees F. Check at 15 minutes. You may need to cover with foil at this point, if edges are browning. Continue to bake until you reach at 205 F.
- Allow to cool completely before applying whipped cream.
Notes
Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs.
Mix 2 cups Confectioner's Swerve with water by adding a little bit of water at a time.
Nutrition
Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g