Pumpkin Pecan Cake

A delicious low-carb, sugar-free pumpkin pecan cake perfect for those following a keto or THM-S Trim Healthy Mama - Satisfying lifestyle. This moist and flavorful cake is infused with pumpkin spice and studded with crunchy pecans for a delightful autumn treat.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup granulated erythritol
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 4 large eggs
• 1 cup pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Instructions:

Preheat the oven to 350F 175C and grease a 9x9 inch baking pan

In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt

In another bowl, whisk together eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract

Combine wet ingredients with dry ingredients until well incorporated

Fold in chopped pecans

Pour the batter into the prepared baking pan and spread it evenly

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely

Slice and serve

Enjoy