Keto Cream Cheese Pumpkin Square (Journey2SlimJen) – Official MFP Entry
Makes: 16 Squares
Nutrition per Serving: 247 calories, 22.3 FAT, 3 Net Carbs, 4.3 Protein
1 1/2 sticks (6 ounces) butter, melted
4 large eggs
2 teaspoons vanilla extract (no sugar added)
1 cup solid pack pumpkin puree
2 cups superfine blanched almond flour**
1/2 cup coconut flour**
2/3 cup granulated erythritol sweetener**
1/2 teaspoon xanthan gum** (look for lower carb content)
1/8 teaspoon kosher salt
4 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
(and/or use Pumpkin Spice)
1/4 teaspoon ground cloves
* Optional: I use Flavor God Gingerbread seasoning - it has a "spicy" flavor that I like in these. Their Pumpkin Pie seasoning is also bomb! I substitute these for the spices above (nutmeg, ginger etc.)
To frost the cake:
1 block cream cheese
½ block kerrygold (8 tbsp)
¾ cup Swerve
2 tablespoons chopped pecans or walnuts (optional)
Preheat the oven to 350 degrees.
Grease a 8 x 11.5 or larger, sheet pan with butter or coconut oil.
Place the melted butter, eggs, vanilla extract, and pumpkin in a blender and blend until smooth.
Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves in a large bowl and whisk together until blended.
Pour the blended wet ingredients into the dry ingredients, using a rubber spatula to scrape it all out of the blender.
Stir until the batter is mostly smooth.
Transfer the batter to the sheet pan and spread out evenly.
Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool for at least one hour before frosting.
Spread the cream cheese frosting evenly over the cake and sprinkle with nuts if using.
Cut and serve (16 servings loaded into MFP)
Store any leftover cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Pumpkin Spice Everything Merch!
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