Prep Time: 10 mins | Cook Time: 30 mins | Additional Time: 10 mins | Total Time: 50 mins | Yield: 32 Servings
I love this recipe so much! These heavenly treats will surely make your day extra special! Oh, man, you are so in for a treat!
Ingredients:
Cake Layer:
5 Eggs, beaten
1 c extra virgin olive oil
1 c Lakanto golden monk fruit sweetener
1 c pumpkin puree
2 c almond flour
1 tsp baking soda
1 tsp baking powder
½ tsp Pink Himalayan sea salt
(optional) 1 tsp pumpkin pie spice – I’ve heard many people like to add pumpkin spice for a little extra pumpkin kick!
Greasing agent of choice
Frosting:
16 oz cream cheese, softened
8 tbsp butter, softened
1 c powdered Lakanto golden monk fruit sweetener
1 tsp vanilla extract
1/2 tsp almond extract
10 drops liquid stevia
1-2 tbsp unsweetened almond milk
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in an 18×13-inch baking sheet.
For the Cake Layer:
Step 1: Add the eggs, monk fruit, olive oil, and pumpkin puree into a large mixing bowl. Beat until well blended.
Step 2: In another mixing bowl, add the baking soda, baking powder, salt, and almond flour. Whisk until well combined.
Step 3: Transfer the flour mixture into the egg mixture and beat again until well combined.
Step 4: Transfer the batter into the prepared baking sheet and spread it evenly.
Step 5: Place it inside the preheated oven and bake for 30 minutes or until done.
For the Frosting:
Step 1: In a mixing bowl, add all the ingredients for the frosting aside from the almond milk. Mix until well combined.
Step 2: Spread the frosting over the warm cake.
Step 3: Place it inside the fridge to chill.
Step 4: Serve and enjoy!
Nutrition Facts:
Amount Per Serving: CALORIES: 180 | TOTAL FAT: 18g | SATURATED FAT: 8g | TRANS FAT: 0g | UNSATURATED FAT: 10g | CHOLESTEROL: 59mg | SODIUM: 159mg | CARBOHYDRATES: 2g | FIBER: 0g | SUGAR: 2g | PROTEIN: 2g
Ingredients
- Cake Layer:
- 5 Eggs, beaten
- 1 c extra virgin olive oil
- 1 c Lakanto golden monk fruit sweetener
- 1 c pumpkin puree
- 2 c almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp Pink Himalayan sea salt
- (optional) 1 tsp pumpkin pie spice – I’ve heard many people like to add pumpkin spice for a little extra pumpkin kick!
- Greasing agent of choice
- Frosting:
- 16 oz cream cheese, softened
- 8 tbsp butter, softened
- 1 c powdered Lakanto golden monk fruit sweetener
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 10 drops liquid stevia
- 1-2 tbsp unsweetened almond milk
Instructions
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in an 18×13-inch baking sheet.
For the Cake Layer:
Step 1: Add the eggs, monk fruit, olive oil, and pumpkin puree into a large mixing bowl. Beat until well blended.
Step 2: In another mixing bowl, add the baking soda, baking powder, salt, and almond flour. Whisk until well combined.
Step 3: Transfer the flour mixture into the egg mixture and beat again until well combined.
Step 4: Transfer the batter into the prepared baking sheet and spread it evenly.
Step 5: Place it inside the preheated oven and bake for 30 minutes or until done.
For the Frosting:
Step 1: In a mixing bowl, add all the ingredients for the frosting aside from the almond milk. Mix until well combined.
Step 2: Spread the frosting over the warm cake.
Step 3: Place it inside the fridge to chill.
Step 4: Serve and enjoy!
Notes
Nutrition Facts: Amount Per Serving: CALORIES: 180 | TOTAL FAT: 18g | SATURATED FAT: 8g | TRANS FAT: 0g | UNSATURATED FAT: 10g | CHOLESTEROL: 59mg | SODIUM: 159mg | CARBOHYDRATES: 2g | FIBER: 0g | SUGAR: 2g | PROTEIN: 2g
