Low-Carb Pumpkin Poke Cake
The ultimate dessert for fall is the low-carb pumpkin poke cake. Spiced with nutmeg, cloves, and cinnamon, it's a true treat!
Servings 12 slices
Calories 255kcal
Equipment
- Mixing Bowl
- 9x12 Baking Dish
Ingredients
- 2 cups Almond Flour
- 1/4 cup Granulated Sugar Substitute
- 3 Eggs
- 2/3 cup Pumpkin Puree
- 1/2 cup Butter melted
- 1/2 cup Almond Milk preferred kind
- 1 tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- 1/2 tsp Cloves
- 1 tsp Baking Powder
- 4 cups Sugar-Free Whipped Topping
- 3 tbsp Sugar-Free Caramel Topping plus additional for topping
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk together all of the dry ingredients (almond flour, cinnamon, nutmeg, allspice, cloves and baking powder).
- Add the melted butter, milk and eggs. Mix well.
- Stir in the pumpkin puree and granulated sugar alternative.
- Once you have a smooth batter, spread it evenly in a 9x12 in baking dish.
- Bake for approximately 23 minutes.
- Remove and immediately poke holes in your cake, using the back of a spoon or whatever you have available. (I used the back of a chopstick).
- In a separate bowl, stir together 2 cups of whipped topping and caramel topping.
- While the cake is still warm, spread the caramel cream over the top. It will melt over the warm cake and begin to fill into the holes.
- Place your cake in the refrigerator to cool.
- When you are ready to serve, spread the remaining whipped topping on top of the cake and drizzle with additional caramel topping, if desired.
Notes
Calories: 255 Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.