Happy (Canadian) Thanksgiving! Pumpkin Pie! Paleo and low-carb

kikityme

This is my first diabetic food holiday, I tested this today and I must immediately get this out of the house it's so good. Definitely a special occasion kind of thing, cause really, it's a lot of steps.

Creamy Caramel Pumpkin Cake

Serves: 8
Ingredients
½ cup coconut flour, sifted
1 tbsp pumpkin pie spice
½ tbsp ground cinnamon
3 eggs, beaten
½ cup pumpkin puree, (not pumpkin pie filling)
⅓ cup unsweetened milk: coconut milk or almond milk
⅓ cup pure maple syrup for paleo, or for low carb use low carb (sugar free) maple syrup + ⅓ tsp liquid stevia.
2 tbsp butter or coconut oil, melted
1 tsp vanilla extract
½ tsp baking soda + 1 tsp apple cider vinegar, mixed in a separate bowl (can replace this with 1 ½ tsp baking powder)
1 ½ tbsp crushed walnuts * optional (I don't like them so...)

Caramel Sauce Ingredients:
2 tbsp butter or coconut oil
3 tbsp full fat canned coconut milk, or heavy cream
2 tbsp coconut sugar, or for low carb use 2 tbsp erythritol (I like Swerve the best)
⅛ tsp molasses
⅛ tsp vanilla extract

Instructions

1. Preheat oven to 350 F, and grease or oil an 8 inch round cake pan. In a large mixing bowl combine: ½ cup sifted coconut flour, 1 tbsp pumpkin pie spice, and ½ tbsp ground cinnamon. Mix until thoroughly combined. Set aside.
2. In second large mixing bowl combine: 3 eggs, ½ cup pumpkin puree, ⅓ cup milk of choice, ⅓ cup sweetener of choice, ⅓ tsp stevia if making low carb version (omit for paleo), 2 tbsp melted butter or coconut oil, 1 tsp vanilla extract and ½ tsp baking soda + 1tsp vinegar mixture (or the 1 ½ tsp baking powder option). Mix until thoroughly combined.
3. Pour wet mixture into dry mixture and combine thoroughly, scraping the sides and breaking up any clumps. Pour or spoon batter into prepared cake pan, and spread batter evenly around the pan.
4. Sprinkle optional crushed walnuts on top of cake batter. Bake at 350F for 28 to 34 minutes, or until toothpick comes out of center clean. Remove from oven and cool.


5. Now you can make the caramel sauce. In a small sauce pan over medium high heat melt and stir: 2 tbsp butter or coconut oil, 2 tbsp coconut sugar or eyrthritol for low carb, 3 tbsp coconut milk or heavy cream, and ⅛ tsp molasses. Stir continuously until it comes to just a low boil, and remove from heat. Let set a minute to thicken. Then add ⅛ tsp vanilla extract and stir in.
6. Pour caramel sauce over cake and serve. Can also top with homemade whip cream or coconut cream.


Nutritional data for Low Carb Version: Servings: 1 slice out of 8 slices, Cal: 233, Carbs: 9.8 g / Net Carbs: 5.5 g, Fiber: 4.3 g, Fat: 16 g, Protein: 14 g, Sugar: 3 g

Nutritional Data for paleo version: Servings; 1 slice out of 8, Cal: 267, Carbs: 20 g/ Net Carbs: 15.7 g, Fiber: 4.3 g, Fat: 16 g, Protein: 14 g, sugar: 14 g

http://beautyandthefoodie.com/creamy-caramel-pumpkin-cake/ And everything I've made from this site has been ridiculous.

Acg67

Doesn't Paleo eschew processed foods?

kikityme

With the exception of molasses (which is dropped for paleo) I don't see anything processed-I mean it's processed, but not changed if that makes sense. Mind you, I'm not paleo...

Still delicious, I'm sure actual paleo people will change it to fit what they do.

SarcasmIsMyLoveLanguage

Yum, thanks! Looking forward to all the pumpkin and turkey goodness this weekend. Happy Thanksgiving!