Keto pumpkin spice cake

Wet:
1 cup Libby's 100% pure canned pumpkin
1.5 stick Butter, unsalted, melted
4 large Egg, fresh, whole, raw
2 tsp Vanilla Extract

Dry:
2 cup Bob's Red Mill Almond Meal/Flour
8 tbsp Bob's Red Mill Coconut Flour
2/3 cup splenda granulated
0.5 tsp Xanthan Gum
.125 tsp Salt
4 tsp Baking Powder
2 tsp Cinnamon, ground
.25 tsp Nutmeg, ground
.5 tsp Ginger, ground
.25 tsp Cloves, ground

Frosting
8 oz Cream Cheese, softened
1 stick Butter, unsalted , softened
2/3 cup Swerve Confectioners Sugar Replacement
.5 tsp Vanilla Extract

Preheat the oven to 350 degrees.
Grease a 9 by 13 sheet pan with butter or coconut oil.
Place the melted butter, eggs, vanilla extract, and pumpkin in a blender and blend until smooth.
Combine the almond flour, coconut flour, sweetener, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves in a large bowl and whisk together until blended.
Pour the blended wet ingredients into the dry ingredients, using a rubber spatula to scrape it all out of the blender.
Stir until the batter is mostly smooth.
Transfer the batter to the sheet pan and spread out evenly.
Bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool for at least one hour before frosting.

Frosting:
In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.

Spread the cream cheese frosting evenly over the cake and sprinkle with nuts if using.


Serving Size: Makes 12 servings in 9x13 sheet cake