Keto Pumpkin & Pecan Cake – I actually grew these little pumpkins, roasted them, peeled them and turned it into This!
4 eggs room temperature
11/2 cups Pumpkin Purée
½ cup creamy almond butter
¼ cup coconut oil melted
½ cup swerve Brown sugar
1 teaspoon vanilla extract
½ cup + 2 tablespoons coconut flour
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice Grated Ginger
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
1/2 cup chopped pecans
Preheat oven to 350°F. Line 9×9 Pan with Parchment paper and melted coconut oil or spray. Bake 350 for 60 min. Serve with whipped cream. #pumpkincake #organicgardening #growtourown #eatingoutofthegarden #homegrown