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Aunt Rocky’s Microwave Pumpkin Pie Cake (Gluten-free, Low Carb)

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Level: Easy

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Description

This quick microwave cake makes a very filling and delicious breakfast. Or serve it as a dessert for 2 to 4 people. I serve this as a small side dessert at Thanksgiving. It can be served warm right after making it, or made ahead and refrigerated. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, dairy free, coconut free, Paleo, Low Potassium.

Ingredients

  • FOR THE CAKE:
  • 2 Tablespoons Golden Flax Meal
  • 2 Tablespoons Fne Almond Flour
  • 2 Tablespoons Swerve Granular, Or Equivalent
  • 1 Tablespoon Lifesource Oat Fiber (See Notes)
  • ½ teaspoons Baking Powder
  • 1 teaspoon Pumpkin Pie Spice
  • ⅛ teaspoons Allspice
  • 2 Tablespoons Pumpkin Puree
  • 1  Large Egg
  • FOR THE ICING:
  • 1 ounce, weight Philadelphia Original Cream Cheese, Softened
  • 1 Tablespoon Walden Farms Pancake Syrup (or Other Sugar Free Syrup)
  • 1 drop Liquid Sucralose (Equivalent To 1 Teaspoon Sugar)
  • Pumpkin Pie Spice And Chopped Nuts, For Garnish (optional)

Preparation

Spray a small bowl or wide mouth soup mug with cooking spray. Put all of the ingredients into the bowl/mug and mix until creamy with a fork or a small whisk.

Microwave for 1 1/2 minutes (1100 watt oven), or until top is completely set and dry looking. Run a knife around the edge of the cake to loosen. Put a small serving plate over the bowl/mug, and invert quickly. The cake should come right out onto the plate. Allow to cool for at least 10 minutes before icing.

In small bowl, soften the cream cheese in the microwave for 15–20 seconds. Add the syrup and liquid sweetener, whisk until smooth. Drizzle over the cake, allowing some of the icing to drip down the sides.

If you wish to garnish for a dessert, sprinkle a little more pumpkin spice over the cake, and add a few chopped nuts for presentation.

Cake may be served immediately while still a little warm. If you are making it ahead, you may also set in the refrigerator long enough for the icing to firmly set, then cover with plastic film until ready to serve. Store on the counter top for a day or two, if it’s not too hot in the house. Or store in refrigerator, and bring to room temperature on the counter before serving.

Notes:
• For dairy free, omit icing, and dust with a mixture of powdered erythritol and pumpkin pie spice. Or make a simple glaze with powdered erythritol and milk substitute, adding a little pumpkin pie spice. Or simply drizzle sugar-free maple syrup over the cake before serving.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Nutrition information is for entire cake: Calories 381, Total Fat 31 g, Sodium 1646 mg, Potassium 94, Total Carbohydrate 15 g, Dietary Fiber 10 g, Sugars 3 g, Protein 15 g. Macros: 77% fat, 17% protein, 6% carbs.

© July 10, 2018 Roxana Lopez for Aunt Rocky’s.

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