A beautiful dessert for Thanksgiving, this decadently delicious Pumpkin Pie Poke Care is also gluten-free, with zero added sugar!
Pumpkin Pie Poke Cake
Makes 16 servings
- 3 cups almond flour
- ⅓ cup whey protein powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 1 teaspoon pumpkin spice
- ½ cup coconut oil or butter, softened
- ¾ cup Swerve granular
- 3 large eggs, room temperature
- 1 cup of canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup almond or cashew milk, unsweetened
- 3/4 cup Swerve, granular
- 9 tablespoons water, divided
- 8 tablespoons heavy cream
- 4 tablespoons coconut oil or butter
- 1 ½ teaspoon vanilla extract
- ¼ tsp xanthan gum
Cream Cheese Frosting:
- 8 tablespoons coconut oil or 1 stick unsalted butter, softened
- 8 oz cream cheese softened
- ¾ cup Swerve Confectioners
- 1 teaspoon vanilla
- 3 tablespoons milk or almond milk
Pumpkin Poke Cake:
Preheat oven to 325 degrees. Grease a 9 inch round cake pan, set aside. In a separate bowl, combine almond flour, protein powder, baking soda, salt and spices and set aside.
With a hand mixer or stand mixer, mix together the butter and Swerve stopping to scrape down the sides of the bowl. Once creamy and combined, and an egg one at a time until combined. Then add pumpkin puree and vanilla extract until well blended.
Add half of dry ingredients to the wet mixture and mix until just combined, then add almond milk, and mix. Add remaining dry ingredients and mix until just combined.
Pour batter into the prepared pan, and bake at 325 for 45-55 minutes, or until toothpick inserted into the cake comes out clean, or the cake is golden brown around the edges and the top is firm to the touch.
Let cake cool. Once cake is cool, poke holes into the cake with the end of a wooden spoon. Set aside.
Create caramel sauce. Let caramel sauce cool for 15 minutes, and spread over the cake, making sure you pour the majority over the sauce into each hole. Bang the cake on the counter if you feel like the sauce isn’t seeping into the hole.
Once the cake is cool, prepare the cream cheese frosting, and spread on cake once mixed.
Combine Swerve and 8 tablespoons of water in medium saucepan on medium heat. Bring to a boil, stirring to dissolve Swerve. Then cook undisturbed for 7 to 10 minutes. It will begin to smoke a bit or turn light brown when it is ready.
Remove from heat, and stir in cream, butter and vanilla extract. Let cool for 5 minutes.
Stir in a tablespoon of water, and then sprinkle the xanthan gum over the sauce. Whisk quickly to combine, and let cool for at least 15 minutes.
If caramel seems too thick, add a tablespoon or more of cream.
Cream Cheese Frosting:
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low, and add Swerve confectioners. Add vanilla and milk; mix on medium high until smooth.
Per serving: 350 calories, 32 grams fat, 15 grams saturated fat, 105 mg sodium, 32 grams carbohydrate (18 grams net carbs), 5 grams fiber, 3 grams sugar, 8 grams protein.
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