Let there be PUMPKIN SPICE!

Ingredients

Cake:

• 1.5 c almond flour
• 1/4 c coconut flour
• 1/2 c (1 stick) unsalted butter, softened
• 1/3 c powdered Swerve
• 6 eggs, room temperature
• 8 ounces cream cheese, softened
• 2 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp pumpkin spice extract
• 1.5 tsp pumpkin spice seasoning
• 1/2 tsp salt

Swirl layers:

• 1.5 c almond flour
• 1/4 c powdered Swerve
• 2 tsp pumpkin spice seasoning
• 1/4 c unsalted butter (1/2 stick)

Glaze:

• 3 Tbsp powdered Swerve
• 2.5 Tbsp heavy whipping cream
• 1/4 tsp vanilla extract
• 1/4 tsp pumpkin spice extract

Directions

Cake:

1. Preheat oven to 375F.
2. Cream together Swerve, butter, and cream cheese.
3. Add eggs one, at a time and mixing well, and then extracts.
4. Sift together flours, baking powder, salt, and seasoning.
5. Add half of the flour mixture to the egg mixture and combine. Add remaining flour mixture and combine. Set aside.

Swirl layers:

1. Melt butter.
2. Sift together flour, Swerve, and seasoning.
3. Combine butter and flour mixture into crumbles.

Assembly:

1. Grease loaf pan with butter or non-stick spray.
2. Pour half of cake batter into pan.
3. Top batter with 1/3 of swirl mixture.
4. Pour in remaining cake batter.
5. Top cake batter with remaining swirl mixture.
6. Run a knife through the cake in all directions until you can just start seeing the cake batter poke through the top swirl mixture.
7. Bake at 375F for 35 minutes (or until an inserted toothpick comes out clean).

Glaze:

1. Combine all ingredients and drizzle over top warm sliced cake.
2. Don’t let anyone tell you it’s too early for pumpkin spice.

Nutritional Information (1/16th recipe)