This beautiful low carb Pumpkin Spice Cake might just be my pumpkin masterpiece! The brown butter frosting makes it an extra special dessert, perfect for any fall party.
I am not really a very trendy person. With three small kids and about a zillion projects on the go, my mind is so full other things that I am woefully unaware of passing trends. Fashion trends in particular go flying by me at the speed of light and I occasionally come up for air and realize just how unfashionable I am. I don’t much care about not being on trend. I also don’t much care about jumping on a trend I like right at the tag end, and I usually do it with as much enthusiasm as a puppy with a new toy. It’s new to me, so who cares if it’s been done to death already? Trends are trendy for a reason; they appeal to the masses and people respond to them. There’s no shame in jumping on the bandwagon of a trend you love, whether it’s new or old.
This is on my mind because a few blogger friends have recently felt the sting of being called “too trendy”. In their recipe choices, in their photography styles and in their food prop choices. Whether it’s those cute stripey straws, drinks in Mason jars, distressed wood tables, or a half-eaten cookie with crumbs around it, people are pointing fingers and saying it’s getting old. It’s too “done”. Sigh, sigh, sigh. What a hardship it is to have to look at a beautiful photo of food that bears some similarity to other recent beautiful photos of food! Really, now? This is what gets on people’s nerves? This is what people are getting worked up about? Sorry, but I don’t have time for that kind of nonsense. If I like a trend, I will embrace it wholeheartedly without apology. I will place my cute stripey straws in Mason jars on my distressed wood table with a few cookie crumbs strewn around if I feel like it. Be confident in your trendy choices, my bloggy friends!
Like the pumpkin trend. It comes around every year at the very first sign of cooler mornings and some of us jump on it faster than you can blink (that was about mid-August this year for me!). I can’t help it. I love pumpkin baked goods and pumpkin desserts and everything they herald about fall. Nothing beats the smell of some sort of spicy, pumpkin-y treat baking in the oven on a crisp, cool fall morning. I know some people roll their eyes at this adoration of the big orange gourd, saying it’s too early, it’s too much, it’s too “done”. Let me ask you something. Do I look like I care? My tummy is full of pumpkin spice deliciousness and no amount of sighing or eye-rolling is going to steal my pumpkin joy.
Add to that a little brown butter frosting, and I am pretty sure those eye-rollers are going to be singing a different tune. Now, don’t mind me if I sprinkle a few crumbs around my distressed wood table. Just be glad I didn’t try to fit the slices of cake into Mason jars.
Please check out this amazing low carb Pumpkin Spice Cake with Brown Butter Frosting recipe on A Sweet Life Diabetes Magazine.
Serves 12. Each serving has 12 g of carbs and 5 g of fiber. Total NET CARBS = 7 g.