Saturday, October 14, 2017

Pumpkin Drizzle Cake









     Pumpkin Drizzle Cake fit well into all the Fall "feels".  Not only are they delicious, they are healthy and calorie friendly, for a hugh 4x4 inch piece it is only 251 calories, 10g net carbs and 18g protein.  Enjoy this moist decadence for breakfast, afternoon snack or dessert...or all three!  :)

Ingredients for 4 servings~
1/4 cup melted Coconut Oil
1/2 cup Pumpkin
4oz (1/2 cup) Unsweetened Applesauce (or grind your own)
2 jumbo Eggs
1/4 cup Coconut Flour
1/4 cup Almond Flour
1/3 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
Dash Pumpkin Pie Spice (sub with Cinnamon)
Dash Vanilla
 - - - - - - - - - - - - -
1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips
1 Tablespoon chopped Pecan's
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1 Tablespoon Butter, softened to room temperature
1 Tablespoon Cream Cheese, softened
1 Tablespoon Swerve Granular Erythritol

     Mix first set of ingredients and pour into 8x8 parchment lined pan, top with second set of ingredients, bake at 350 for 20 minutes, remove and cool.  Meanwhile, mix third set of ingredients til smooth, add to baggie, snip corner and drizzle in a decorative pattern.  Enjoy  :)


4 comments:

  1. Do you think it would be ok to sub the pumpkin spice cookie G Butter for the sugar cookie G Butter?

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    1. Totally fine, I think it would be GREAT!!! Let me know how it works ��

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  2. It turned out super good!!!! Thank you so much for introducing me to G Butter! I never would have known about it if I didn’t subscribe to your blog ��PS... I make your Christmas sugar cookies every week!!!

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    1. That is so wonderful to hear Erin! So glad I could help and that it worked out! Also, thank you for the nice compliment, you have made my day! Happy Monday :)

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