1/4 cup melted butter
2 cups cooked mashed pumpkin
1 cup granulated xylitol
1/2 tsp liquid stevia
8 eggs
1 tsp vanilla
1 tsp Himilayan salt
4 tsps baking powder
2 tsps cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup coconut flour
1 1/2 almond flour


340g cream cheese (softened)
114g butter
1 teaspoon vanilla essence
1/4 tsp liquid stevia
1/2 cup xylitol icing sugar


Grease a large oblong Pyrex. Beat together the butter, pumpkin, xylitol, stevia, eggs, and vanilla. In a separate bowl, mix together the remaining dry ingredients. Add the dry ingredients to the wet ingredients and mix thoroughly. Pour batter into your greased dish and bake on 175┬░ for 50 minutes. You may have to bake it longer until it is firm.

While the cake is baking, beat together the cream cheese and butter. I soften mine in the microwave. Be careful not to over soften it. Add the vanilla, stevia, and xylitol and beat until creamy with an electric beater. After the cake has cooled completely, spread the cream cheese frosting evenly on top. Cut into squares and cover with cling film or tinfoil and store it in the fridge.


If you’re unable to eat dairy, substitute melted coconut oil in place of the butter in the cake and leave out the frosting.

You can make your own xylitol icing sugar by putting it in a food processor or coffee grinder. I used the food processor. Make sure when you cook your fresh pumpkin there is no water left.

Recipe adapted from Intoxicated on Life

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