Low-Carb Pumpkin Spice Cake with Sugar-Free Cream Cheese Frosting

Fall is the season for pumpkin spice everything. To celebrate, I developed this recipe. It's so good you'll want to put on yoga pants! (OK, maybe no yoga pants.)

Low-Carb Pumpkin Spice Cake with Sugar-Free Cream Cheese Frosting

Yield: 12

Calories per serving: 284

Low-Carb Pumpkin Spice Cake with Sugar-Free Cream Cheese Frosting

Ingredients

    Cake
  • 1 stick butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp vanilla extract
  • 6 large eggs
  • 1 15oz can pumpkin puree
  • 3/4 cup Truvia
  • 1/2 cup coconut flour
  • 3/4 cup almond meal
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp clove
  • 1/2 tsp salt
    Frosting
  • 8 oz cream cheese, room temperature
  • 4 oz unsalted butter, room temperature
  • 6 Tbsp sugar-free coffee syrup, any flavor (recommendations: vanilla, caramel, pumpkin spice)

Instructions

    Cake
  1. Preheat oven to 350°F.
  2. Spread pumpkin between 2 layers of paper towel for 20 minutes to remove excess moisture.
  3. Combine all ingredients and mix thoroughly.
  4. Pour into greased 8″x8″ baking dish.
  5. Bake for 60-70 minutes or until set.
  6. Allow to cool completely.
    Frosting
  1. Whip all ingredients until combined and fluffy.
  2. Chill for at least 2 hours.
  3. Spread a dollop on a slice of the Low-Carb Pumpkin Spice cake.

Notes

Nutrition info for plain cake, per serving (approximately): 184 calories, 9g carbohydrates, 5g fiber, 4g net carbohydrates, 14g fat, 6g protein

Nutrition info for frosting, per serving (approximately): 100 calories, 1g carbohydrates, 0g fiber, 1g net carbs, 10g fat, 1g protein

Nutrition info for cake with frosting, per serving(approximately): 284 calories, 10g carbohydrates, 5g fiber, 5g net carbohydrates, 24g fat, 7g protein

http://randywalker.net/low-carb-pumpkin-spice-cake-with-sugar-free-cream-cheese-frosting/

Chocolate Custard

This custard is creamy and delicious!

Chocolate Custard

Chocolate Custard

Ingredients

  • 8 large egg yolks
  • 1 cup heavy cream
  • 1 cup chocolate-flavored almond milk, unsweetened
  • ¼ cup dark cocoa powder
  • 2 oz baker’s chocolate, unsweetened
  • ¼ cup Truvia
  • 1 tsp vanilla extract
  • 2 Tbsp butter
  • 1 pinch salt

Instructions

  1. Whisk egg yolks and cocoa powder in a bowl.
  2. Microwave chocolate for 30 seconds then stir. Continue microwaving in 10-second increments, stirring after each, until chocolate is melted.
  3. In a saucepan, combine cream, almond milk, Truvia, and salt. Bring just to the simmer then remove from heat.
  4. Whisk a small amount of hot cream mixture into egg yolk mixture. Keep whisking small amounts of cream mixture into egg mixture until completely combined. Whisk in melted chocolate. Pour custard back into saucepan.
  5. Over medium heat, cook custard, stirring constantly, until mixture thickens. Remove from heat. Stir in vanilla and butter until butter is melted.
  6. Divide custard into 8 small bowls or cups and cover with plastic wrap directly on surface of custard. Chill for at least 4 hours.
  7. Optional: Serve with fresh raspberries, sweetened whipped cream, and/or a dusting of grated 85% dark chocolate.
http://randywalker.net/chocolate-custard/