Keto Pumpkin Spice Cake

2 cup, fluid (yields 2 cups whip Heavy Whipping Cream
4 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
1/4 cup Sukrin Gold (Adjusted for carbs) (by KONEAL1016)
1/2 cup Swerve Granulated (1 tsp) net carb (by IMENONELSE)
2 cups serving Bob's Red Mill Almond Flour - per 1/4 Cup
6 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
4 tsp Baking Powder
1tbsp + 2tsp Trader Joe's Pumpkin Spice Seasoning
1 1/2 tbsp cinnamon
.5 tbsp Molasses, blackstrap
1 tsp Kosher Salt (by 65PLUS1) Redmond Real Salt
1 cup Trader Joe's Organic Canned Pumpkin (by JENNIFERMARIA75)

1 cup Cream Cheese
8 tbsp Kerrygold (Pure Irish Butter) (salted)
1 cup Swerve Confectioners or to taste
Maplene to taste, I used 3 teaspoons

Bake even if it looks done. Wet batter and almond flour = wet beneath the surface even if the top is browned.

Whip the cream into stiff peaks.

Then add vanilla, pumpkin spice, cinnamon, eggs, almond flour, coconut flour, swerve confectioners, sukrin gold, baking powder, salt, molasses, and pumpkin to bowl. Mix around 4-6 times. Scrape down sides of bowl. Mix until incorporated or if whipped cream gets caught in whisk take bowl out and tap out remainder from whisk. Fold together the rest of the ingredients until well mixed, but not deflated. Bake at 350 degrees for 45 minutes or until a toothpick is clean and the cake is firm to touch.

For frosting cream together the cream cheese and butter, add confectioners Swerve a 1/4 cup at a time to desired sweetness. At the end whip for 3 minutes after adding mapleine. I also topped cake with walnuts.

Serving Size: 13" x 9" pan divided into 12