CARAMEL CHAI SPICED PUMPKIN CAKE
INGREDIENTS
- 1 ¼ cups Bob’s Red Mill Super-Fine Almond Flour
- ¼ cup Bob’s Red Mill Organic Coconut Flour
- 1 cup brown erythritol
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 tablespoons Bob’s Red Mill Organic Brown Flaxseed Meal + 5 tablespoons warm water
- ½ cup pumpkin puree
- ¼ cup unsweetened plain almond milk
- 1 tablespoon pure vanilla extract
- 1 tablespoon chai spice
- 1 batch keto caramel sauce
INSTRUCTIONS
Preheat oven to 400° F.
In a large bowl, mix together all of the ingredients except the caramel sauce.
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.
Let cool for 5 minutes before topping with caramel sauce, slice and serve
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