- 5 Eggs separated
- 1/2 Cup (58g) Coconut flour
- 1/2 Cup (107g) Erythritol or sweetener
- 1/2 Cup (113g) Butter, unsalted softened
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 Cup (245g) Pumpkin puree
- 1 teaspoon Pumpkin spices
- 8 oz (224g) Cream cheese softened
- 1/4 cup (54g) Erythritol Or Sweetener
- 1 Egg
- 1 teaspoon Vanilla extract
- 1/3 Cup (38g) Coconut flour
- 1/3 Cup (71g) Erythritol Or Sweetener
- 1/4 Cup (56g) Butter, unsalted softened
- 1 teaspoon Cinnamon
-
Preheat the oven to 180C/375F degrees.
-
Grease and line an 8 inch springform cake tin with parchment paper.
-
In a bowl, mix the erythritol and butter together until soft and blended.
-
Add the egg yolks and vanilla extract and stir thoroughly.
-
Add the coconut flour, salt, baking powder and beat until combined.
-
In another bowl, whisk the egg whites until stiff.
-
Gently fold the egg whites into the cake mixture.
-
Spoon half of the mixture into the baking tin and smooth evenly.
-
In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).
-
Add the egg, vanilla extract, lemon juice, zest and beat until smooth.
-
Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
-
Add the other half of the cake mixture over the cream cheese layer and smooth.
-
For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
-
Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
-
Scatter the topping over the cake mixture.
-
Bake for 40-45 minutes until firm and the top is cooked.
-
Remove from the oven, allow to cool, then place in the fridge to firm.
Serves 10 slices
Nutritional Info per slice: 278 Calories, 24g Fat, 7g Protein, 10g Total Carbs, 5g Fibre, 5g Net Carbs
:
This looks amazing!
LikeLike
I totally agree! I will post a picture of my pumpkin cake once I attempt it. I’m not much of a baker but I want to eat this! Wish me luck!
LikeLiked by 1 person