Pumpkin Pecan Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1/2 cups - coconut flour
  • 1/4 cups - almond flour
  • 3/4 cups - Swerve
  • 1 1/2 teaspoons - baking powder
  • 1/2 teaspoons - baking soda
  • 1/4 teaspoons - pink salt
  • 1/4 cups - melted budder
  • 1 teaspoons - vanilla
  • 2 - eggs
  • 1/4 cups - heavy whippting cream
  • 1/4 cups - pumpkin puree
  • 1 teaspoons - pumpkin pie spice
  • 8 ounces - cream cheese, softened
  • 3 tablespoons - powdered Swerve
  • 3 tablespoons - Heavy whipping cream
  • 1/4 teaspoons - cinnamon
  • 1/2 cups - chopped pecans
  • Directions:

    Cake:
    Preheat oven to 350 degrees
    Mix flours, 3/4 c Swerve, baking soda, baking powder, pink salt, and pumpkin pie spice.
    Add melted butter, vanilla, eggs, whipping cream and pumpkin puree well.
    Pour into a greased 8x8 pan and make 25-27 minutes (clean toothpick). Less if using cupcake tins. Cool completely.

    Icing:
    Mix cream cheese, powdered Swerve, 3 tbl HWC and cinnamon. Mix well.
    Spread on cake(s). Top with pecans
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    Category:  Cakes

    Cuisine:  American

    Posted By:

    casey0618

    Posted On:

    October 9, 2018

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