Jump to Recipe Don’t let the simplicity and the small amount of ingredients in this easy keto cake recipe fool you.The cake is fluffy, tasty, and straightforward to make — everything you can wish for a cozy fall-time cake.Even better: this recipe doesn’t call for baking powder or any chemical leavening agents — but it uses a simple technique to create a super fluffy and airy result — all with just 5 ingredients! How to make the Fluffy 5-Ingredient Keto Pumpkin Cake A couple of super-simple tricks guarantees the most successful result.

First of all, it’s good to use a low oven temperature.300 °F (150 °C) is just perfect for baking this cake.If you use a higher temperature, the top of the cake turns too dark while the interior is still raw (you can read more about that in the next section where I tell about my experiments).

And naturally, too low oven temperature results in dry cake and painfully long baking time.However, be sure that you bake the cake long enough to get the fluffiest result.And there is no danger that the cake would be raw and soggy.

The good old toothpick test works well also for this keto cake and its doneness.So, when you insert a toothpick in the center of the cake, it should come out clean, denoting that the cake is done and ready.A silicone pan is the best pan for this delicate cake.

As this cake is fluffy — unlike, let’s say, a heavy and dense pound cake — the easy release of the cake is a must.Otherwise, you’ll end

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