Keto Low-Carb Pumpkin Dump cake
Base:
3/4 cup Heavy whipping cream
1 15 oz. Can pure pumpkin
3 large eggs
1/2 cup granulated Monkfruit sweetner
2 tsp vanilla
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
Topping:
1 cup almond flour
1/3 cup coconut flour
1/2 cup Monkfruit granulated sweetner
2 tsp cinnamon
1 stick butter melted (1/2 cup)
Drizzle:
2 oz. Cream cheese
3 Tbsp Monkfruit confectioners sweetner
1 to 2 Tbsp heavy whipping cream
Preheat your oven to 350 degrees
Spray a 9 X 13 pan with cooking spray.
In a bowl mix all the base ingredients and blend well. Pour into pan.
Mix your topping ingredients together making sure you don't have any lumps.
Sprinkle evenly over the top of the base layer.
Bake for 50 to 60 minutes until the center is firm to the touch. The edges will be golden. Cool completely.
The drizzle combine the cream cheese, sweetner and 1 Tbsp of the cream until smooth. Add more cream until you have a good consistency to drizzle over the top of the cake.
I hope you enjoy