They are very easy to make and super delicious with a lightly sweet cake-like pumpkin cookie base that is packed with semi-sweet chocolate chips and coarsely chopped walnuts. Keto Pumpkin Nut Chocolate Chip Cake – You must try this recipe.
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- 2 Cups Almond Flour
- 1 Cup Coconut oil
- 6 oz Canned Unsweetened Pumpkin Puree
- 2 Cups Swerve Granular Sweetener
- 1 Tsp Cinnamon
- 2 Tsp Baking Soda
- 2 Tsp Baking Powder
- 2 1/2 Cups Lilly’s Chocolate Chips
- 4 Eggs
- 4 Ounces toasted walnuts chopped
Mix all ingredients in a cake mixer except for the nuts and chocolate chips until totally smooth.
Stir in the nuts and chocolate chips into the mix by hand and let sit for two minutes.
Using a greased loaf pan fill in the pan with the pumpkin nut cake mix
How to cook the keto pumpkin nut chocolate chip cakes
Place in Preheated oven of running at 350.
Put the oven timer on 1 hour or until toothpick tester in center comes out clean.
Place to one side and cover, the cakes are ready to serve and munch!
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