This recipe has a few moving parts, in that you need to make a total of three recipes just to complete this one. but…With that being said, it is TOTALLY worth it to take the time and make this. Can you say decadent pumpkin cake??! If you are good at multi-tasking, you will knock this out in no time!
Pumpkin Caramel Poke Cake (F)
© Elena CórdobaKeto friendly, low carb, sugar free, grain free.
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PinServings: 12
Ingredients
- 1/4 C butter (1/2 stick))
- 1/3 bar of cream cheese
- 2 Tbsp Nutiva buttery coconut oil (can use regular coconut oil-plus butter extract)
- 1/3 C SweetEs fusion sweet
- 1/2 C almond flour
- 1/2 C coconut flour
- 1/2 Tbsp aluminum free baking powder
- 1/2 C canned pumpkin
- 1/4 tsp mineral salt
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp pumpkin pie spice (I used liquid)
- 1 Tbsp vanilla extract
- 2 Large eggs
Instructions
- Preheat oven to 350
- Place butter, cream cheese coconut oil and sweetener in mixing bowl. Using hand mixer on high, mix until creamy.
- Add other ingredients, mix on medium speed until just combined.
- Scrape batter into sprayed 11 x 7 glass pan. Bake at 350 for 30 minutes - or until knife comes out clean
- While cake is baking, make SweetEs Vanilla Butter Sauce and SweetEs Butter Cream Frosting - set aside
- Remove cake from oven once done, then poke holes all over top with back of wooden spoon
- Pour 3/4 of the recipe amount of SweetEs Butter Vanilla Caramel Sauce over top cake- reserve 1/4 of the recipe for swirling.
- Allow cake to cool (30 minutes to an hour)
- Frost cake with SweetEs Buttercream Frosting
- Pour remaining caramel sauce over top....swirl with knife.
Notes
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This takes a while to make, but so worth it. I made it for my Bunko group and no one knew it was THM. They all loved it, even the sugar junkies!!! A testament to the creative mind of Elena.
Glad to hear it!
I work hard at making my recipes short and sweet, but sometimes you have to spend some real time in the kitchen for the desired result. This is one recipe with moving parts, but oh so worth the effort.
How much of your fusion sweet is called for? I don’t see the amount in the recipe…
This cake is the best. I will be making it again soon. I absolutely loved it.
What would you suggest as an almond flour substitute?
My understanding is that sunflower seed flour is a good sub for almond….although I’ve never tried it.
Elena, would you recommend THM baking blend in place of the almond flour and coconut flour? If yes, how much?
Or should I just skip this recipe? We have friends over tomorrow but I only have the baking blend at the moment
Youn can give the baking blend a try. Use 1.5 cups total to replace the 1/2 cup each of almond and coconut flours.