KETO CARAMEL PUMPKIN SPICE LATTE CAKE

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155
caramel

INGREDIENTS


1 cup blanched almond flour
1/2 cup erythritol
2 tsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
1/3 cup pumpkin puree
1/4 cup butter, melted
2 eggs

Whipped Cream:
1/2 cup heavy cream
1 Tbsp powdered erythritol

Espresso Buttercream:
1/4 cup butter, room temp
3/4 cup powdered erythritol
1 Tbsp hot water
1 tsp instant espresso

Caramel Drizzle:
1 tsp choczero caramel syrup per slice of cake


INSTRUCTIONS


1. Preheat oven to 350 F. Combines dry cake ingredients in a bowl. Add wet ingredients, and stir until combined. Pour into parchment-lined 8x8inch glass baking dish, and bake for 30 minutes.
2. Prepare whipped cream: beat heavy cream with an electric mixer until stiff peaks form. Add sweetener.
3. Prepare the buttercream: combine all ingredients in a bowl, and stir until smooth.
4. Assembly: to get the “poke cake” effect (optional), poke holes into the cake with the back of a wooden spoon. Spread cake evenly with whipped cream. Spread espresso frosting on top of whipped cream.
5. Slice into 12 pieces, and drizzle with choczero caramel syrup immediately before serving.

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