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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Servings: 16
Ingredients
- 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
Instructions
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Mix all ingredients in a cake mixer except for the nuts and chocolate chips until totally smooth.
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Stir in the nuts and chocolate chips into the mix by hand and let sit for two minutes.
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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
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Place in Preheated oven of running at 350.
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Put the oven timer on 1 hour or until toothpick tester in center comes out clean.
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Place to one side and cover, the cakes are ready to serve and munch!
Nutrition
Calories: 341kcal | Carbohydrates: 12g | Protein: 6g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 193mg | Potassium: 131mg | Fiber: 3g | Sugar: 12g | Vitamin A: 35.5% | Vitamin C: 0.9% | Calcium: 10.7% | Iron: 8.3%
Recipe by Sara Louise
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