Servings: 12

6 large eggs. 6 large eggs.
● 3⁄4 cup coconut flour. ● 3⁄4 cup coconut flour.
● 3⁄4 cup pumpkin puree. ● 3⁄4 cup pumpkin puree.
● 1⁄2 cup brown sugar substitute. ● 1⁄2 cup brown sugar substitute.
● 1⁄2 cup melted butter. ● 1⁄2 cup melted butter.
● 1 tsp baking powder. ● 1 tsp baking powder.
● 1 tsp vanilla extract. ● 1 tsp vanilla extract.
● 3⁄4 tsp cinnamon. ● 3⁄4 tsp cinnamon.
● 1⁄2 tsp nutmeg. ● 1⁄2 tsp nutmeg.
● 1⁄4 tsp ginger. ● 1⁄4 tsp ginger.
Topping: subheading: Topping:
● 1⁄3 cup coconut flour. ● 1⁄3 cup coconut flour.
● 1⁄4 cup butter. ● 1⁄4 cup butter.
● 1⁄4 cup brown sugar substitute. ● 1⁄4 cup brown sugar substitute.
● 1⁄2 tsp cinnamon. ● 1⁄2 tsp cinnamon.
● 1⁄8 tsp ginger. ● 1⁄8 tsp ginger.
● 1⁄8 tsp nutmeg. ● 1⁄8 tsp nutmeg.
Frosting: subheading: Frosting:
● 1⁄4 cup thick cream. ● 1⁄4 cup thick cream.
● 2 tbsp swerve. ● 2 tbsp swerve.
● 2 tbsp cream cheese. ● 2 tbsp cream cheese.

Preheat oven at 325.
● Mix together coconut flour, butter, brown sugar, cinnamon, ginger and nutmeg and set
aside for the topping of the cake.
● Mix together eggs, pumpkin puree and melted butter until well combined. In a separate
bowl mix together coconut flour, sweetener, baking powder, ginger, vanilla, nutmeg and
cinnamon; when well combined, mix into pumpkin mixture.
● Grease a baking pan and evenly pour in the mixture; sprinkle the topping mixture over
the top and bake for 35 minutes.
● While the cake is baking, mix together thick cream, cream cheese and sweetener; allow cake to cool and drizzle the cream mixture over.

Fat: 18g Carbohydrates: 10g Protein: 6g Calories: 203  Fat: 18g Carbohydrates: 10g Protein: 6g Calories: 203