Ingredients:

1/2 cup butter at room temperature

1/2 cup brown swerve sweetener or 1/3 cup monk fruit (powder) sweetener or 1 tsp liquid stevia

4 large organic eggs

1/4 cup coconut flour

3/4 cup almond flour

2 tbsp. psyllium husk powder or ground flaxseed

1 1/2 tsp pumpkin spice

1 tsp baking powder

1/4 tsp pink salt

1/4 cup water

Optional Ingredients:

There is ginger in the pumpkin spice powder but if you want it to have more ginger, consider adding in 1/2 tsp of ginger powder with the dry ingredients.

Lemon Cream Cheese Frosting:

6 tbsp. (100g) cream cheese at room temperature or dairy free cream cheese

3 tbsp. (75g) butter, at room temperature 

20 drops liquid stevia or 1 cup swerve icing sugar

Zest of 1 lemon

Juice of 1 lemon 

Instructions:

Step 1: Line 9" loaf pan with parchment paper and set aside. Preheat oven to 350F.

Step 2: In a large mixing bowl, add the butter and sugar substitute you chose to use and cream together until light and fluffy. Add eggs, one at a time and mix until well combined.

Step 3: In a separate mixing bowl add the almond flour, coconut flour, psyllium husk, baking powder, salt and pumpkin spice and stir together making sure to break up any lumps the coconut or almond flour may create.

Step 4: Add the dry ingredients to the wet ingredients and stir gently to combine. Add water and mix until smooth. Spoon batter into prepared loaf pan and bake bake for 40 mins or until toothpick inserted in middle comes out clean.

Step 5: Remove from oven and allow to cool completely. 

Step 6: For the icing; Add all ingredients together in a medium bowl and mix with electric mixer until super smooth and creamy.

Step 7: After cake has cooled, spoon icing over top and top with chopped pecans for extra crunch. Enjoy!