Servings: 16

Cake: subheading: Cake:
2 1/2 cups almond flour 2 ½ cups almond flour
1/2 cup coconut flour ½ cup coconut flour
2/3 cup Swerve sweetener ⅔ cup Swerve sweetener
1/3 cup unflavored whey protein powder ⅓ cup unflavored whey protein powder
1 tbsp baking powder 1 tbsp baking powder
2 tsp cinnamon 2 tsp cinnamon
1/2 tsp salt ½ tsp salt
1 tsp ginger 1 tsp ginger
1/4 tsp cloves ¼ tsp cloves
1 1/2 cups pumpkin puree 1 ½ cups pumpkin puree
4 large eggs 4 large eggs
1/4 cup melted butter ¼ cup melted butter
1/2 to 2/3 cup water ½ to ⅔ cup water
1 tsp vanilla extract 1 tsp vanilla extract
 
Glaze: subheading: Glaze:
1/4 cup butter ¼ cup butter
1 tsp molasses for color and flavor 1 tsp molasses for color and flavor
1/2 cup powdered Swerve sweetener ½ cup powdered Swerve sweetener
1/2 tsp caramel flavour ½ tsp caramel flavour
2 tbsp whipping cream 2 tbsp whipping cream

Instructions
Cake: subheading: Cake:
Preheat oven to 325F and grease a 9-inch bundt pan very well.
In a large bowl, whisk together the almond flour, coconut flour, sweetener, protein powder, baking powder, cinnamon, salt, ginger, and cloves.
Stir in pumpkin puree, eggs, butter, ½ cup water, and vanilla extract. If your puree is very thin, you probably won’t have to add more water. If it is thicker, add enough water to make the batter spreadable (it should not be so thin as to be pourable).
Transfer batter to prepared bundt pan and bake 55 to 60 minutes, or until cake is set and a tester inserted in center comes out clean. Remove and let cool 15 minutes, then transfer to a wire rack to cool completely.
Glaze: subheading: Glaze:
In a small saucepan over low heat, melt butter with molasses or yacon syrup, stirring until smooth.
Remove from heat and stir in powdered sweetener, caramel extract and whipping cream. Drizzle over cooled cake.