Keto Pumpkin Pound Cake
A gluten-free cake.
Ingredients
Main ingredients
- Leavening Agent (Baking Powder) 3 g
- Almond Flour 100 g
- Dried Cranberries 30 g
- Steamed Pumpkin 100 g
- Stevia 50 g
- Salt 1 회분(1/3작은술)
- Milk (Whole Milk) 40 ml
- Fresh Egg 150 g
- Unsalted Butter 150 g
Seasonings/Sauce
- Heavy Cream 56 ml
- Stevia 20 g
- Cream Cheese 110 g
Nutrition summary
Carbohydrates
133.3 g
18%
Protein
53.87 g
7%
Fat
243 g
74%
Cooking steps
-
1
Mix butter, salt, and stevia, then add the eggs in three batches, mixing well each time.
-
2
Sift in the dry ingredients and mix, then add milk, cranberries, and diced pumpkin. Mix until batter is complete.
-
3
Bake at 180°C for about 25 minutes, let cool before eating.
-
4
Soften cream cheese, then whip together with heavy cream and stevia. Add the whipped cream cheese and mix until combined.
