• María Fernanda López

Pumpkin Icebox Cake (Keto, Gluten Free)

Well well well, it may be fall but I'm still digging a little ice cream action here. Anyone else feels the same way? Either way this recipe is a good one and you may want to check it out, a good Pumpkin Icebox cake with the touch of the seasonal goods... of course, pumpkin.


This was another of my recipes inspired by "let's clean up the fridge" type of situation and to be honest those are one of the best recipe inspirations. For this recipe I decided to use simple and basic ingredients that are a pantry staple but they are also some of my fridge staples that I don't want them to go bad.



Here are some of the used ingredients:


This is also a great mash up from my previous recipes: Strawberry Twinkie Cake, Keto Penguin Cake and Matcha Cream Cake. All of these recipes have the same easy process and basically the same base ingredients.



In this case, the step up of this recipe is that I used Creamy Caramel MCT Oil from My Natural Force to add a little of a caramel flavor to it, a great game changer! But you can use coconut oil, ghee or butter too!



Sweet and keto friendly!

To keep it nice, low carb and sweet I used my favorite, granulated monk fruit from Lakanto, a great sugar replacer 1:1 without a glycemic effect and also keto friendly. Actually for the keto maple you can also use their Keto Maple Syrup.



And of as usual, all of my recipes are gluten and grain free! So in this cake we are using coconut and almond flour. These two are my favorite keto and low carb flour options and my staples in my pantry! They are super useful, plus they provide more nutrients than other refined flours.



The results of this recipe was a great, creamy and soft cake. With a delicious pumpkin-ish creamy ricotta filling and frosting. Also, so easy to make! So don't worry about a complicated method. You'll be enjoying this recipe soon enough!



Fail proof steps:

  1. Bake the cake in a 8x8 baking dish.

  2. Once it's baked cut it in half.

  3. Spread some of the filling into one cake half

  4. Top with the other half.

  5. Spread the remaining filling on top.

  6. Top with keto maple syrup!

You can freeze them and enjoy them later too!

And this is also a good recipe to share in the moment or to have ready on your freezer, just my pro tip is to cut them before freezing them and later leaving them 3-5 minutes out of the freezer before eating to make sure they are soft.



This Pumpkin Icebox Cake is also great to bring along to all your family or friend food gathering, to share with some lattes or as a dessert. This is a great cozy recipe, fresh and cooling but a great match to your fuzzy socks and a movie.



So you can be sure that this recipe is fail proof, great for meal preps and to share with your love ones! It's a delicious, simple and nutrient dense recipe worth sharing, saving, pinning or bookmarking... enjoy!



With love,

Maria


Try more recipes here!



Pumpkin Icebox Cake

By Maria Fernanda López

Serves 8

Ingredients

Base

Filling and Frosting

  • 2 + 1/2 cups (300 grams) ricotta cheese

  • 1/2 cup of pumpkin Puree

  • Keto maple syrup (PURELYHL for discount)

  • Granulated monk fruit


Method

  1. Bake the cake in a 8x8 baking dish.

  2. Once it's baked cut it in half.

  3. Spread some of the filling into one cake half

  4. Top with the other half.

  5. Spread the remaining filling on top.

  6. Top with keto maple syrup!

Nutritional Information (per serving 206 kcal)

Fat: 15.6g

Carbs: 8.1g

Fiber: 4g

Net Carbs: 4.1g

Protein: 9.4g




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