This recipe creation is my spin/take on the original Trimtastic Cake recipe in the Trim Healthy Mama cook book. They gave me a foundation to start building on and I adjusted and tweaked to fit my personal taste. The original recipe is a chocolate zucchini cake…but I do not like chocolate…shocking I know! So since it is pumpkin season, I figured why not make a pumpkin cake instead!

The original recipe calls for 3/4 cup of THM baking blend, but, I have read that if you are taking out the cocoa to add an additional 1/4 cup. Well since I am out of the baking blend, I needed to have an equivalent (1 cup) of a low carb flour. So I used the traditional 1-1-1 ratio of almond flour, coconut flour and ground flax meal.

Next, instead of the zucchini I substituted 1 cup of pumpkin puree, to give it flavor, texture and moisture. I also added cinnamon to give it a warm flavor. I added the rest of the ingredients that the rest of the Trimtastic recipe called for. After mixing everything together, I realized that I had a really thick batter, almost bread like. I knew that I needed to make it thinner, so this is when I decided to add 1/2 cup of cream and 1/2 cup of almond milk. This created a much smoother and softer cake batter. I poured that batter into a lightly greased baking dish.


One of my favorite combos is pumpkin and cheesecake, so I decided to add a cheesecake top to the cake. I added cream cheese, sour cream, stevia, cream, and an egg into a food processor and blended until smooth. I poured this on top of the cake batter. Next I baked the cake for 50 minutes at 350 degrees.

When I pulled the cake out of the oven I had a beautifully cooked cake! Now I had to wait for it to cool so I could see if it tasted as good as it looked. I let the cake cool for over an hour before I cut into it, and when I did cut into it, it was PERFECT!

I created a glaze to drizzle over the cake to add a bit of extra sweetness and moisture. I combined almond milk, sour cream, powdered stevia, ground ginger, cinnamon and maple extract. This gave me a milky glaze that was the perfect addition to this moist, delicious cake!


Now with the coffee poured, the cake cut and drizzled…it was time to try it. IT WAS AMAZING! Moist, perfectly sweet, full of pumpkin and spiced flavor. The cream cheese topping was delicious, the pumpkin cake itself moist and great texture and the glaze just took this cake to the next level! One of the best low carb desserts I have made! I couldn’t wait to share it!

This recipe is worth trying, so give it a shot and let me know what you think! Thanks so much for reading and enjoy!




Low Carb Pumpkin Cheesecake- Cake


Pumpkin Cake:

1/3 cup coconut flour

1/3 cup ground almond flour

1/3 cup ground flax meal

1/2 cup of heavy whipping cream

1/2 cup of almond milk

1 tsp of cinnamon (or pumpkin spice)

3/4 cup of gentle sweet

1/8 tsp of pure stevia

1 tsp baking soda

1 tsp baking powder

4 eggs

1 cup of pumpkin puree

1 teaspoon vanilla extract

Cheesecake Topping:

4 tbls cream cheese

2 tbls sour cream

1 egg

2 tbls  heavy whipping cream

1  1/2 tbls of stevia blend or non sugar sweetener


1 tbls almond milk

1 tbls sour cream

2 tbls powdered stevia blend (I used ground Pyure, a brand from Walmart)

Dash of powdered ginger

Dash of cinnamon

Splash of Maple Extract


Preheat your oven to 350 degrees. Put all of your cake ingredients (listed above)  into a bowl and blend until thoroughly mixed then pour batter into a slightly greases baking dish. I used an 8×8 baking pan. Now place cream cheese, sour cream,heavy cream, stevia, and egg into a food processor or blender and blend until smooth. Now pour mixture over cake mix. Now place pan in the oven and cook for apx. 50 minutes.When cake is finished pull from oven and let cool. Proceed to make drizzle, in a small bowl mix almond milk, sour cream powdered stevia, ginger, cinnamon, maple extract together until smooth and pour over top of cake once cooled. Cake is good served warm, even better served chilled! Keep refrigerated after cake is cooled/served.