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It’s a low-carb sour cream pumpkin cake that is sugar-free, grain-free, gluten-free, and so delicious that it will fool the tastebuds of even those not doing a keto diet.
Generously butter one large 12-cup bundt pan—or 16 mini pans.
Sift together the almond flour, cinnamon powder, ground ginger, ground nutmeg, ground clove, baking powder, and salt. Set aside.