Keto Pumpkin Earthquake Cake

Name: Keto Pumpkin Earthquake Cake
Total time: 1 h 5 min
Yield: 20 servings
Ingredients: 2 ⅓ cup almond flour; ⅔ cup allulose; ¼ cup unflavored low-carb protein powder; 2 teaspoon baking powder; 2 teaspoon pumpkin pie spice; ¼ teaspoon salt; 3 large eggs; ⅔ cup pumpkin puree; ¾ cup unsalted butter; 1 large egg; ½ teaspoon vanilla extract; 8 ounce cream cheese; ¾ cup powdered Allulose; ½ cup pecans

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Total Time
1 hr 5 mins
Servings
20 servings
Calories
220 kcal

Keto Pumpkin Earthquake Cake

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

2 ⅓ cup almond flour
⅔ cup allulose
¼ cup unflavored low-carb protein powder
2 teaspoon baking powder
2 teaspoon pumpkin pie spice
¼ teaspoon salt
3 large eggs
⅔ cup pumpkin puree
¾ cup unsalted butter melted + divided
1 large egg room temp
½ teaspoon vanilla extract
8 ounce cream cheese softened
¾ cup powdered Allulose
½ cup pecans chopped

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Instructions

Measure out and prepare all of the ingredients. Preheat oven to 325F.
Grease a baking pan with butter.
In a bowl, combine almond flour, allulose, protein powder, baking powder, pumpkin pie spice, and salt. Whisk to combine well.
Add in the pumpkin puree, half of the melted butter, vanilla extract, and eggs.
Stir to combine well and evenly.
Pour the mixture evenly into the greased baking dish. Spread it out with a spatula to get it smooth.
In a mixing bowl, combine the softened cream cheese with the rest of the melted butter, powdered allulose, and egg.
Beat with a mixer until well combined.
Spread this over the smoothed out mixture that's already in the baking dish.
Bake in the oven for 45 minutes or until the center is slightly jiggly whilst the outer edge is thoroughly cooked.
Let the cake cool completely and then add the chopped pecans to the top of the cake.
Slice, serve, and enjoy!

Notes

This makes a total of 20 servings of Keto Pumpkin Earthquake Cake. Each serving comes out to be 220 calories, 20g fat, 2.5g net carbs, and 5.8g protein.