Keto Pumpkin Spice Latte Cake
A vegan, keto-friendly pumpkin spice latte cake bursting with warm spices and a coffee twist.
Ingredients
- 1 cup pumpkin puree
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or preferred keto sweetener
- 1 tbsp pumpkin spice blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup brewed strong coffee cooled
- 1/4 cup unsweetened almond milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease the pan.
- Mix dry ingredients: almond flour, coconut flour, sweetener, spices, baking powder, baking soda, salt.
- In another bowl, whisk pumpkin puree, coffee, almond milk, coconut oil, and vanilla.
- Combine wet and dry mixtures until smooth.
- Pour batter into prepared pan and bake 35 minutes or until toothpick comes out clean.
- Cool before slicing and serving.
Notes
Nutritional Values (Per Serving)
- Calories: 190
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 90%
- Calcium: 6%
- Iron: 8%
- Magnesium: 7%
- Vitamin E: 5%
Additional Notes & Tips to Enhance Flavor
- Add a keto-friendly frosting with coconut cream and cinnamon for extra decadence.
- Swap brewed coffee for espresso for a stronger latte punch.
- Sprinkle chopped pecans or walnuts on top for crunch.