Keto Thanksgiving Pumpkin Cake with Cinnamon Whipped Cream Chees

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degree and line a 9x13 cake pan with oil spray and parchment paper along the 2 long sides and bottom

Step 2

Pull eggs, measure out the pumpkin puree, measure out oil/butter and granular sweetener into a stand mixer and whisk on medium, while that is going, weigh/measure, sift and whisk dry together, minus the baking soda

Step 3

Scrap down the oil/butter and sweetener a few times, you just want the sweetener dissolved some and the butter is fluffy, add one egg at a time then scrape down and add the extract extract

Step 4

Once all combined, alternate the pumpkin puree and dry in 3 additions, scraping down in between each addition

Step 5

Measure out the baking soda into a bigger vessel than you think you will need and add the vinegar (it will bubble up) mix well then add to the batter and fold in making sure it is mixed well

Step 6

Place batter into the prepared 9x13 pan and spread out evenly and bake for 24-28 minutes turning half way through to promote even cooking

Step 7

Let cool or even refrigerate overnight before frosting, make sure to release from the not parchment side of the pan before frosting