Pumpkin Cake (Almond Flour)

This pumpkin cake baked with almond flour yields a very moist cake.   You can spread this with butter and even toast it if you fancy.

INGREDIENTS

1 cup Pumpkin canned, unsweetened
1 1/2 cups Almond flour
1/2 cup Erythritol or other low carb sweetener
1 teaspoon Baking powder
1 teaspoon Vanilla essences
1/2 teaspoon Cinnamon
1/2 teaspoon Mixed spice
1/4 teaspoon Nutmeg ground
1/4 teaspoon Salt
5 eggs


INSTRUCTIONS

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