Tag Archives: Cinnamon

Brown Butter Pumpkin Cake with Honey-Cinnamon Cream Cheese Frosting

Cake Ingredients:

½ cup unsalted butter, grass-fed, more for pans

Coconut flour for dusting pans

3 cups blanched almond flour

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp ground nutmeg

3/4 tsp sea salt

1/4 tsp ground cloves

½ cup birch xylitol

3 large eggs

1 1/2 cups pumpkin puree, ( I used a regular size can)

Honey-Cinnamon Frosting:

¼ cup unsalted grass-fed butter

8 oz cream cheese, room temperature

½ cup honey

1 tsp ground cinnamon


Make the Cake: Position a rack in the middle of the oven. Preheat oven to 350 degrees. Butter and flour (with coconut flour) the bottom & sides of two 9-inch round cake pans. Melt the butter in a 1 quart heavy bottomed pan, stirring occasionally until the butter turns a nutty golden-brown (around 4-6 minutes) and when it smells nutty. The browned butter will have three parts to it. The scum on the top (sounds good), the golden brown clarified butter/ghee, & the burnt milk solids at the bottom. Scrap off the scum & discard. Pour the golden brown ghee/clarified butter into a measuring cup, while trying to keep the browned bits at the bottom out of the cup. Set aside & allow it to cool.

In a large bowl, add all of your dry ingredients and whisk them together (almond flour, spices, salt, & baking soda). In a medium bowl, combine birch xylitol, eggs, & pumpkin puree & whisk thoroughly to combine. Add the browned butter to the wet ingredients to incorporate all the way. With a rubber spatula, stir in the wet ingredients into the dry ingredients until thoroughly combined & fully incorporated. Divide the batter equally between the two pans.

Bake the cakes for about 30 minutes (again make use of those olfactory sensors during baking as I baked my cakes for 28 minutes, because the cake smelled done), or when a toothpick inserted in the middle comes out clean. Let the cakes cool 10 minutes in the pan. When using almond flour to make a cake, you will need to use a butter knife to run it around the outside of the cake; as well as, gently using the knife to lift up the bottom edges, to ensure it doesn’t stick when turning it out of the pan. Turn it onto a cooling rack to cool completely.

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written.

Assembling: Get a large cake plate and place one cooled cake top side down. Spread about 1/2 -2/3 cup of frosting on the cake. Take your other cake and place it top side down. Frost the top and sides with remaining frosting. Top the cake with chopped pecans. I used pecans to hide imperfections at the base of the cake (gotta love it). I kept mine in a cake dome platter for a day & then transferred to the fridge, due to the frosting.

I baked mine in a 9×13 pan and not in round pans like they said.  I did watch it closely and took it out before it could over bake.  I also left out the ginger, because I am allergic to it.  Hannah did use honey in the frosting, but if I had made it, I would have used yacon or xylitol.  Oh, and I sprayed my pan with Spectrum grapeseed oil spray and didn’t dust it as I served it in the pan.

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Apple Pie

8 cups sliced apples

1/2 cup fresh squeezed orange juice

1/2 cup Birch Xylitol

1 teaspoon English Toffee Stevia

Cinnamon to taste – sprinkled all over the apples

Placed into deep dish pie crust made with almond flour and butter.  You could use almond flour and coconut oil, if you don’t want the butter.  We love butter!

Top with another crust and bake at 350 until golden brown.  It took about 45 minutes.  We had to shield the pie with foil to keep it from overbrowning while the apples got tender.


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Pumpkin Pie

Updated to reduce liquid to make a drier pie to make hubby happy.  Did it last year and did not realize I failed to update on here.)

Pumpkin Pie (11-20-18 update)

15 oz can of PumpkinPumpkin pies

2 large eggs

¼ cup Monk Sweet Plus OR

1/4 cup birch xylitol or Erythritol & ½ teaspoon Sweetleaf Clear Stevia

½ teaspoon salt

1 teaspoon cinnamon

1/16 teaspoon cloves*

4 oz ( 1/2 cup) heavy cream

*I make two pies at once, so I actually put 1/8 teaspoon cloves into the batch for two pies.  Some like more spices, but we like ours mild.

Pour into a prepared uncooked pie shell.  Our preference is a gluten free alternative made with almond flour.  However, even before we went sugar free and gluten free, my family preferred Pumpkin Custard with no pie shell.  They kept leaving the pie crust uneaten, so I quit making crust for pumpkin pie.  We serve this pie with fresh whipped cream sweetened with SweetLeaf Vanilla Creme Stevia.

Bake at 425 for 15 minutes and then, reduce the temp and bake for 40-50 minutes at 350 or until a knife blade comes out clean.

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Pumpkin Custard or Pie Filling

Pumpkin Custard or Pie Filling

½ cup Birch Xylitol

¼ teaspoon Clear Stevia

½ teaspoon REAL salt

1¼ teaspoon cinnamon

3 large eggs

1 can – 15 oz Pumpkin

12 oz heavy cream*

Mix all ingredients except the cream well.  Slowly add the cream and mix well.  Slowly, so it doesn’t slush out of the mixing bowl.  Pour into a deep dish pie pan or 9×9 square baking dish.

You can use an unbaked pie crust or if you are watching the carbs or like my family, just don’t care for crust, just cook it like a custard.  Grease the pan without crust.

If you use a crust, I highly recommend Maris Russell’s whole wheat crust made with butter, ww flour and water, unless gluten is an issue, and then, I suggest you try it crustless as it is quite good that way.

My family was leaving the crust for years and I quit putting crust under pumpkin way before I started restricting carbs, just because I didn’t like them wasting it.

Bake at 350 for approximately one hour. I check it at 30 minutes and at 45 minutes.  I bake until a toothpick stuck into the center comes out clean.  Let it cool on a rack for two hours and then, serve or refrigerate.

Serve with heavy cream whipped with Vanilla crème stevia.  I use 9-12 drops per cup of cream, sweetening to taste.  With stevia, less is  more, so do a little and add more to taste remembering that it is 200 times sweeter than processed sugar.

*Most people use one can of evaporated milk, but I prefer heavy cream.  Either way, this will make a nice pumpkin pie or custard.



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