Pumpkin Spice Rum Cake With Pecan Cream Cheese Glaze
Servings: 16 slices
This boozy pumpkin spiced rum cake takes your keto holiday to the next level.
Ingredients
Keto Spiced Pumpkin Cake
- 4 eggs
- .25 cup butter, melted
- .75 cup granulated swerve
- .5 cup coconut oil, melted
- .75 cup spiced rum
- 1 cup pumpkin puree
- 2 cups almond flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- .5 teaspoon salt
- 2 teaspoons ginger
- .5 teaspoon cloves, ground
- .5 teaspoon cardamom, ground
Soak
- .25 cup rum, optional
Glaze
- 1 tablespoon vanilla
- .25 cup spiced rum
- 2 ounces cream cheese
- 1 tablespoon butter
- .25 cup confectioner's swerve
- 1 teaspoon molasses, optional
- .5 cup chopped pecans
- .25 cup heavy cream
Instructions
- Preheat oven to 325 degrees convection or 350 conventional.
- Mix together eggs, butter, swerve, coconut oil, rum and pumpkin.
- In a separate bowl, sift together the rest of the cake ingredients.
- Add the flour mixture to the egg mixture and stir until thoroughly combined. The batter will be thick.
- Lightly oil a bundt pan with coconut oil.
- Spoon the batter evenly into the bundt pan and tap lightly on the counter to evenly distribute.
- Bake cake for 45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze.
- Add vanilla, rum, cream cheese, butter, confectioner's swerve and molasses (optional) to a saucepan over low heat and stir until melted and combined.
- Stir in pecans and remove from heat.
- Allow the cake to rest in the pan for 10 minutes then flip onto a serving platter.
- When the cake is almost finished resting, stir the glaze over low heat for a minute.
- Add heavy cream to the glaze mixture and mix until thoroughly combined. If it's too thick, add a tablespoon more rum.
- Using a long skewer poke holes in the top of the cake.
- Add the additional .25 cup of "soaking" rum if desired.
- Spoon glaze over cake evenly.
Nutrition
Calories: 288kcalCarbohydrates: 6gProtein: 5gFat: 23gFiber: 2g