Coconut Flour Cake – Low Carb Keto Gluten-Free

 Before pumpkin season winds to a close I needed one more pumpkin recipe. For this one, I chose a moist coconut flour cake topped with a light and fluffy pumpkin ricotta cream. I’m so glad I did. I happily ate this for breakfast every day for a week.

Coconut Flour Cake – Low Carb, Keto, Gluten-Free, Grain-Free, THM S

I made the Pumpkin Ricotta Cream first in my Vitamix and thought about just ending there and eating it all with a spoon. But then I thought some of you might think I was crazy for making a dip/topping/icing and not giving another way to eat it.

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Making this cake in the Vitamix makes the prep super simple. The batter is thick so you do have to scrape it out but with the self-cleaning feature of my Vitamix, I easily cleaned the blender and then made the topping in it too. If you want to avoid the cleaning step you can even make the pumpkin ricotta cream first, transfer it to a separate bowl, and then make the cake batter in the Vitamix without cleaning it in between.

You really could just make the Pumpkin Ricotta Cream and stop right there. No judgment from me if you just eat it with a spoon. I almost did.

I’ve been wanting to make a nut free cake for a while. My 5-year-old is very allergic to pistachios and her allergist wants us to avoid the other nuts at this point as well. She is my picky eater and most of the time she doesn’t even want to try the things I make for the blog but I like to offer them to her when I can.

Coconut Flour Cake Ingredients: coconut flour, eggs, sweetener, heavy cream, coconut or almond milk, baking powder, vanilla, cinnamon

Pumpkin Ricotta Cream Ingredients: ricotta cheese, pumpkin puree, sweetener, cinnamon, vanilla

This Coconut Flour Cake can be used at the base for any flavor icing or as cupcakes. It is a very versatile recipe. You can leave out the cinnamon and change up the extract to easily vary the flavor.

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5 from 3 votes

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Coconut Flour Cake with Pumpkin Ricotta Cream

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Treat yourself to a moist coconut flour cake topped with a light and fluffy pumpkin ricotta cream. I'm so glad I did. I happily ate this for breakfast every day for a week.

Course: Dessert

Cuisine: American

Keyword: coconut flour cake

Servings: 16 pieces

Calories: 143 kcal

Author: Taryn

Ingredients

Coconut Flour Cake Ingredients:

• 1 cup coconut flour
• 6 eggs
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1/2 cup heavy cream
• 1/2 cup coconut or almond milk
• 2 tsp baking powder
• 1 tsp vanilla
• 1 tsp cinnamon

Pumpkin Ricotta Cream Ingredients:

• 2 cups ricotta cheese
• 1 cup pumpkin puree
• 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
• 1 tsp cinnamon
• 1 tsp vanilla

Instructions

1. Preheat oven to 350. Grease an 8 x 8 baking dish.
2. Combine all the ingredients for the coconut flour cake in the Vitamix. Pulse until a thick batter forms. Pour the batter into the prepared baking dish. It is very thick. I spread it out with my fingers but go ahead and use a rubber spatula if you don't want to get your hands dirty.
3. Bake for 40 minutes until it golden around the edges and slightly firm to the touch. Cool completely.
4. Meanwhile, combine all the ingredients for the pumpkin ricotta cream in the Vitamix. Pulse until it is smooth. Spread it on the cooled cake.

Nutrition Facts

Coconut Flour Cake with Pumpkin Ricotta Cream

Amount Per Serving

Calories 143 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 5g 25%

Cholesterol 87mg 29%

Sodium 79mg 3%

Potassium 155mg 4%

Total Carbohydrates 7g 2%

Dietary Fiber 3g 12%

Sugars 1g

Protein 6g 12%

Vitamin A 54.4%

Vitamin C 0.8%

Calcium 12.1%

Iron 4.9%

* Percent Daily Values are based on a 2000 calorie diet.