🕒 Prep Time: 15 minutes 🍳 Cooking Time: 35 minutes ⏳ Total Time: 50 Minutes ✅ Difficulty Level: Easy 🍽 Recipe Makes 12 Servings
– 1 ¼ cups of Bob's Red Mill Super-Fine almond flour – ¼ cup of Bob's Red Mill organic coconut flour – 1 cup of brown erythritol – 1 tablespoon of baking powder – ½ teaspoon of sea salt – 2 tablespoons of brown flaxseed meal – 5 tablespoons of warm water – ½ cup of pumpkin puree – ¼ cup of unsweetened plain almond milk – 1 tablespoon of pure vanilla extract – 1 tablespoon of chai spice – 1 batch of keto caramel sauce
2. In a large bowl, mix together all of the ingredients except the caramel sauce.
3. Transfer the batter to an 8" cast-iron skillet or baking dish. Carefully transfer to the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean.
1. Preheat oven to 400° F.
4. Let cool for 5 minutes before topping with caramel sauce, slice and serve
Avoid over-mixing to keep the cake soft and fluffy. Monitor baking time and temperature closely. Use a toothpick in the center to check for doneness.