Keto Pumpkin Spice Cake with Cream Cheese Frosting

Ingredients:

1/2 cup almond flour

2 Tbsp coconut flour

2 Tbsp unflavored protein powder ( I used Isopure zero carb protein.)

1 Tbsp ground flaxseed

3/4 cup erythritol

1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup melted coconut oil

1 tsp vanilla

2 eggs

1/4 cup + 1 Tbsp pumpkin puree

1 tsp pumpkin pie spice

1/2 tsp cinnamon

Chopped pecans for topping

FOR THE FROSTING:

8 ounces cream cheese

4 Tbsp swerve powdered sugar

2 Tbsp heavy cream

1/4 tsp cinnamon

1/2 tsp vanilla

Instructions:

1. Preheat over to 350 degrees
2. In a bowl, mix together almond flour, coconut flour, powdered protein, flaxseed, erythritol, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
3. Add remaining ingredients and mix well with a whisk.
4. Pour batter into a well greased 8×8 pan.
5. Bake 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool completely before frosting.

For the Frosting:

1. Beat softened cream cheese, cinnamon, powdered swerve, vanilla and heavy cream with an electric mixer until smooth.
2. Spread frosting or pipe frosting over top of cake and top with chopped pecans.