Low-carb pumpkin cake
Pumpkin cake with cinnamon, almond and coconut.
Preparation method
Preheat the convection oven to 175 degrees. Bring a pan of water to the boil and add the pumpkin cubes. Cook the pumpkin cubes for about 10 minutes until tender. Pour the contents of the pan into a colander and drain the excess liquid well.
Pat the pumpkin cubes dry with a sheet of kitchen paper and then add them to a large bowl. Then mash the pumpkin cubes with a hand blender until pureed.
Now grab a large bowl and in it mix all the dry ingredients well with a whisk. Then add the eggs, cream cheese and vanilla to the bowl and beat into the flour with an electric mixer. Finally, while mixing, add the pumpkin puree.
Line a cake tin with baking paper and spatula the batter into the cake tin (20 cm) Bake the pumpkin cake for about 40-45 minutes in the preheated oven. Let the cake cool completely after baking.
Enjoy every bite!