Low Carb Bundt Pumpkin Cake with Glaze

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Title : Low Carb Bundt Pumpkin Cake with Glaze
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Low Carb Bundt Pumpkin Cake with Glaze

Low Carb Bundt Pumpkin Cake with Glaze

4 Cups of Almond Four
1/2 tsp salt
1 tsp baking soda
1 TBSP cinnamon
3/4 tsp allspice
1/2 tsp ground ginger
3 eggs
3/4 cup unsweetened, full-fat coconut milk
1 (15 oz) can pureed pumpkin
1 cup pure maple syrup
1 tsp vanilla
Preheat oven to 340 degrees and grease a bundt pan with coconut oil (very important!) In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup and vanilla, then stir into dry ingredients. Pour into greased pan and bake in oven for 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter. While it cools for another 15-20 minutes, prepare the glaze:
For the glaze:
1/2 cup coconut cream concentrate, melted
1 TBSP full-fat, unsweetened coconut milk
3 TBSP pure maple syrup (No sugar Homemade Maple Syrup)
http://www.crosbybodyhealth.blogspot.com/2015/09/healthy-sugar-free-maple-syrup.html
1/2 tsp pure vanilla extract
water
Combine the coconut cream, coconut milk, syrup and vanilla in a bowl. It will thicken, so add water slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.

by Life made Full



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