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Pumpkin Coconut Flour Tea Cake
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Pumpkin Coconut Flour Tea Cake

Pumpkin Coconut Flour Tea Cake is a gluten free low carb tea time cake. #glutenfree #lowcarb #teatime
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Tea Time
Cuisine: Continental
Servings: 8 people
Calories: 120kcal

Ingredients

  • 4 tablespoons melted butter
  • 1/2 cup canned pumpkin puree
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 F.
  • Spray 4 of the cavities in a 6 cavity mini loaf pan with non stick spray.
  • in a large bowl, combine butter, pumpkin puree, eggs and vanilla.
  • Beat well until well combined
  • In a small bowl, combine coconut flour, baking powder, cinnamon and salt.
  • Add to wet ingredients and mix until thoroughly combined.
  • Divide batter into 4 cavities of a mini loaf pan.
  • Put a little water in the empty cavities to ensure even baking.
  • Bake for 40 minutes, until a tester inserted comes out clean.
  • Let cool. Remove from pan and slice, to serve.
  • Serve on its own with a cup of tea or with cranberry sauce.

Notes

For a sweet version, add 1/2 cup of sugar or 1 mashed banana.

Nutrition

Calories: 120kcal | Carbohydrates: 4g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 178mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2737IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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