Keto Glazed Pumpkin Spice Cake

Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.

The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based) 

Keto Glazed Pumpkin Spice Cake Recipe

1 large egg
1 cup pumpkin purée
½ cup granular golden monk fruit sweetener
½ cup almond flour
¼ cup coconut flour
¼ cup vegetable oil
2 tsp. imitation vanilla extract
1 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. xanthan gum
¼ tsp. ground allspice

½ cup powdered monkfruit sweetener
4 Tbsp. water
1 Tbsp. heavy whipping cream
½ tsp. cinnamon (optional)

Preheat oven to 325 degrees, and grease a 7″ bundt cake pan. (I used a springform pan with straight walls for presentation).
In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, golden monk fruit sweetener, cinnamon, ginger, nutmeg, allspice, baking soda, sea salt, xanthan gum). Mix well.
Add wet ingredients into bowl (egg, pumpkin purée, water, vegetable oil, imitation vanilla extract). Mix well.
Pour batter into cake pan.
Bake for 50-60 minutes and let cool completely. (The cake will flatten).

In a blender, combine powdered monk fruit sweetener, Tbsp. water, and heavy whipping cream.
Add 1 Tbsp. of water as needed.
Add cinnamon (optional).
Pour mixture onto cooled cake.

As seen in Modern Grace Magazine