Post by Loupy on Oct 7, 2017 13:03:45 GMT -7
Pumpkin Spice Cake with Brown Butter Frosting (Low Carb, Gluten Free)
From: Carolyn Ketchum @ asweetlife.org/pumpkin-spice-cake-with-brown-butter-frosting-lw-carb-gluten-free/
Now that it’s almost fall and school is back in session, pumpkin recipes are popping up just about everywhere. But it can be a tricky ingredient when baking low carb and gluten-free, as it adds a great deal of moisture and can make your treats gummy and wet. And different brands of pumpkin puree tend to vary in their overall moisture content. But I learned a great trick from the folks at America’s Test Kitchen, to dry out the puree on some paper towels ahead of baking. Sopping up that extra moisture will help your low carb pumpkin desserts have the right consistency. And adding a little low carb brown butter frosting will make them the hit of any fall party!
Serves: 12
Ingredients
Cake:
1 1/2 cups pumpkin puree
2 cups almond flour
1/3 cup coconut flour
1/3 cup unflavored whey protein powder
1 tbsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 cup butter
1/2 cup Swerve sweetener or other erythritol
3 large eggs
1 tsp vanilla extract
1/2 tsp stevia extract
1/4 cup almond milk
Glaze:
1/2 cup butter
2 cups powdered Swerve Sweetener or other powdered erythritol, sifted
1/4 cup cream, room temperature
Instructions
For the cake, lay down two layers of paper towel on a plate and spread out pumpkin puree.
Top with another two layers of paper towel to sop up as much moisture as possible.
Let dry for 20 minutes.
Preheat oven to 325F and grease two 8-inch round cake pans.
Line bottoms of pans with parchment and grease the parchment.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder and spices.
In a large bowl, beat butter, erythritol and pumpkin puree together until smooth.
Beat in eggs, vanilla extract, and stevia extract.
Beat in almond flour mixture in two additions, alternating with almond milk (your batter should be thick, but if it’s really stiff and hard to beat, add another tablespoon or so of almond milk).
Divide batter evenly between prepared pans and smooth the top.
Bake 40 minutes or until edges are browned and a tester inserted in the center comes out clean.
Let cool in pan 20 minutes, then flip out onto wire racks to cool completely.
For the glaze, melt butter in a saucepan over medium heat until it browns and becomes fragrant.
In a medium bowl, place powdered erythritol and slowly pour in browned butter, beating to combine.
Add cream and beat until smooth and a spreadable consistency has been achieved.
To assemble, place on layer of cake on a serving plate and spread with about half of the frosting.
Add the second layer of cake and spread the top with half of the frosting.
From: Carolyn Ketchum @ asweetlife.org/pumpkin-spice-cake-with-brown-butter-frosting-lw-carb-gluten-free/
Now that it’s almost fall and school is back in session, pumpkin recipes are popping up just about everywhere. But it can be a tricky ingredient when baking low carb and gluten-free, as it adds a great deal of moisture and can make your treats gummy and wet. And different brands of pumpkin puree tend to vary in their overall moisture content. But I learned a great trick from the folks at America’s Test Kitchen, to dry out the puree on some paper towels ahead of baking. Sopping up that extra moisture will help your low carb pumpkin desserts have the right consistency. And adding a little low carb brown butter frosting will make them the hit of any fall party!
Serves: 12
Ingredients
Cake:
1 1/2 cups pumpkin puree
2 cups almond flour
1/3 cup coconut flour
1/3 cup unflavored whey protein powder
1 tbsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 cup butter
1/2 cup Swerve sweetener or other erythritol
3 large eggs
1 tsp vanilla extract
1/2 tsp stevia extract
1/4 cup almond milk
Glaze:
1/2 cup butter
2 cups powdered Swerve Sweetener or other powdered erythritol, sifted
1/4 cup cream, room temperature
Instructions
For the cake, lay down two layers of paper towel on a plate and spread out pumpkin puree.
Top with another two layers of paper towel to sop up as much moisture as possible.
Let dry for 20 minutes.
Preheat oven to 325F and grease two 8-inch round cake pans.
Line bottoms of pans with parchment and grease the parchment.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder and spices.
In a large bowl, beat butter, erythritol and pumpkin puree together until smooth.
Beat in eggs, vanilla extract, and stevia extract.
Beat in almond flour mixture in two additions, alternating with almond milk (your batter should be thick, but if it’s really stiff and hard to beat, add another tablespoon or so of almond milk).
Divide batter evenly between prepared pans and smooth the top.
Bake 40 minutes or until edges are browned and a tester inserted in the center comes out clean.
Let cool in pan 20 minutes, then flip out onto wire racks to cool completely.
For the glaze, melt butter in a saucepan over medium heat until it browns and becomes fragrant.
In a medium bowl, place powdered erythritol and slowly pour in browned butter, beating to combine.
Add cream and beat until smooth and a spreadable consistency has been achieved.
To assemble, place on layer of cake on a serving plate and spread with about half of the frosting.
Add the second layer of cake and spread the top with half of the frosting.
