Keto Pumpkin Cake

  Nothing says Fall like a few bites of Pumpkin with Cream Cheese and Nuts.  Throw in the fact that this is a quick microwave dish, yet moist, tender and filled with flavor.  Each of the two servings are only 312 calories, 23.5g carbs, 2.4g carbs, 18g sugar alcohol, 3.1g net carbs, 8.4g protein and 30g fat...and worth every bite!  Don't you just love being in the kitchen when the leaves are starting to change color, I sure do!  Especially when happy surprises show up on my porch, thanks to Nielsen-Massey for letting me try out their fab Vanilla, the perfect Holiday addition!  #NielsenMasseyInspires

Ingredients for two servings~
1 Tablespoon Coconut Oil
1/4 cup Almond Flour
1 Extra Large Egg
2 Tablespoons Lakanto Golden Monk Fruit~use code Paige20 at checkout for discount
2 Tablespoons Pumpkin
1 teaspoon Baking Powder
Dash Pumpkin Pie Spice, sub with Cinnamon
1 teaspoon Nielsen-Massey Pure Vanilla
1oz Cream Cheese, softened to room temperature
1 Tablespoon Butter, softened to room temperature
1 Tablespoon Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount
1 Tablespoon crushed Pecans or Walnuts

     Add Coconut Oil to Rubbermaid 2 cup Tupperware and microwave 15 seconds til melted, swirl around inside of container to coat sides.  Add Flour, Egg, Brown Sugar, Pumpkin, Baking Powder, Pumpkin Pie Spice and Vanilla~stir til well combined, then microwave 90 seconds, set aside.  Meanwhile, stir together Cream Cheese, Butter, Confectioners and dash of Pumpkin Pie Spice til smooth.  Turn Cake upside down on plate to remove, slice in half horizontally, frost each top equally, stack and garnish with crushed Nuts, divide in half when ready to serve.  Enjoy :)