{"id":33983,"date":"2014-11-26T06:00:59","date_gmt":"2014-11-26T11:00:59","guid":{"rendered":"http:\/\/asweetlife.org\/?post_type=recipes&p=33983"},"modified":"2016-06-23T07:59:44","modified_gmt":"2016-06-23T11:59:44","slug":"pumpkin-spice-cake-with-brown-butter-frosting-lw-carb-gluten-free","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=33983","title":{"rendered":"Pumpkin Spice Cake with Brown Butter Frosting (Low Carb, Gluten Free)"},"content":{"rendered":"

\"Pumpkin<\/a><\/p>\n

Now that it’s almost fall and school is back in session, pumpkin recipes are popping up just about everywhere.\u00a0 But it can be a tricky ingredient when baking low carb and gluten-free, as it adds a great deal of moisture and can make your treats gummy and wet.\u00a0 And different brands of pumpkin puree tend to vary in their overall moisture content. But I learned a great trick from the folks at America’s Test Kitchen, to dry out the puree on some paper towels ahead of baking. Sopping up that extra moisture will help your low carb pumpkin desserts have the right consistency.\u00a0 And adding a little low carb brown butter frosting will make them the hit of any fall party!<\/p>\n

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\"\"\"\"\"\"\"\"\"\" (171<\/strong> votes, average: 3.56<\/strong> out of 5)
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