How To Make Diabetic Pumpkin Spice Cake Recipe
A moist and delicious cake with warm fall spices, perfect for those with diabetes.
Serves:
Ingredients
- 1 cup canned pumpkin puree
- ½ cup almond flour
- ½ cup coconut flour
- ½ cup erythritol
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 2 eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil
Instructions
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Preheat oven to 350°F.
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In a large mixing bowl, combine pumpkin puree, almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, and cinnamon.
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Add eggs, almond milk, and melted coconut oil, and mix until well combined.
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Grease a 9-inch cake pan with non-stick cooking spray.
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Pour batter into the cake pan and smooth the top with a spatula.
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Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
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Let cool for 15 minutes before slicing and serving.
Nutrition
- Calories : 278kcal
- Total Fat : 21g
- Saturated Fat : 2g
- Cholesterol : 94mg
- Sodium : 350mg
- Total Carbohydrates : 16g
- Dietary Fiber : 7g
- Sugars : 3g
- Protein : 10g
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