Ingredients:

  • 2 cups (240g) blanched almond flour
  • 1/2 cup (60g) coconut flour
  • 3/4 cup (150g) granulated monk fruit sweetener
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 3 large eggs
  • 1/2 cup (115g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (55g) unsalted butter, softened
  • 1/2 cup (60g) powdered monk fruit sweetener
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, granulated monk fruit sweetener, pumpkin pie spice, baking soda, and salt until no clumps remain.
  3. In a separate bowl, beat the eggs, pumpkin puree, melted butter, and vanilla extract until the mixture is smooth and pale.
  4. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined.
  5. Pour the batter into the prepared pan, smoothing the top. Bake for 30–35 minutes.
  6. Test the center with a toothpick; it should come out with a few moist crumbs attached.
  7. Allow the cake to cool completely on a wire rack before frosting.
  8. To make the frosting, beat together softened cream cheese, softened butter, powdered monk fruit sweetener, vanilla extract, and heavy cream until smooth. Spread evenly over the cooled cake.