Low Carb Harvest Pumpkin Torte Recipe

Low Carb Harvest Pumpkin Torte Recipe

Meal type Dessert
A perfect dessert because it's delicious, easy and showy. Not just for guests, though.



Preheat Oven to 350°. Coat a 9" x 13" baking pan with non-stick coating spray.

In medium size mixing bowl, prepare cake mix batter according to label directions using just 3 eggs, 1/3 cup oil and 1 cup water. Add pumpkin. Mix until smooth and creamy - about a minute. Spoon batter into pan and spread out evenly. Bake for 18- 20 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes and chill in fridge for at least 30 minutes.

In small mixing bowl, add the frosting packet, softened cream cheese and butter. Mix with spoon until smooth and creamy. Freeze frosting for 15 minutes until its stiffer but still easy to spread.

Cut the chilled cake into 3 - 4" wide pieces . Place first cake piece onto serving plate or aluminum foil and lightly spread 1/2 cup frosting evenly over it and repeat layers with other two pieces. Chill cake. Serve chilled or at room temperature. Freezes well for up to one month. Makes 9 - 1" wide servings, 3 net carbs per serving. Enjoy!
No comments yet.

Leave a Reply