Sugarfree pumpkin spice chocolate chips cake

Sugarfree pumpkin spice chocolate chips cake

Sugarfree pumpkin spice chocolate chips cake

Easy
Bereidingstijd: 10 min.
Baktijd: 45 min.
10 slices

Sugarfree pumpkin spice chocolate chips cake, a mouthful to pronounce and too good to eat! You see pumpkin in abundance this season. Often savoury recipes such as stew or roasted pumpkin, all to enjoy. But did you know that you can also use pumpkin for sweet dishes? As in this delicious recipe of sugarfree pumpkin spice chocolate chips cake, you can also use pumpkin! Many thanks to Melanie from Melaketovita for this delicious recipe!

Sugar free pumpkin spice cake

The combination of gingerbread spices and pumpkin is really delicious, you can say a match made in heaven. In America you can find this combination everywhere under the name 'pumpkin spice'. Here we also call the herbs cookie herbs or gingerbread herbs. Add pumpkin to that and you have a delicious pumpkin spice! So that's how easy it is. Combine this with our Steviala Kristal Sweet Cinnamon and you have a delicious autumn recipe, when the pumpkins are of course available!

Ingredients

Sugar free pumpkin spice chocolate chips cake

  • 200 grams Steviala almond flour
  • 250 grams of pumpkin to puree (use an orange round, not butternut squash or butternut)
  • 4 eggs
  • 50 grams Steviala Kristal Sweet Cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons pumpkin spice
  • 50 grams Steviala Dark Chocolate Chips

Baking supplies

  • oven
  • baking tray with baking paper
  • blender
  • silicone cake mold
  • skewer

Preparation

Making a sugarfree pumpkin spice chocolate chips cake

First, preheat the oven to 180 degrees. Then cut a pumpkin in half and place the pumpkin in the oven for 1 hour. An alternative to this step is to use ready-made canned pumpkin puree. Remove the pumpkin from the oven after an hour.

Scoop the softened pumpkin from the two halves with a spoon and then puree with a stick blender until smooth. Let this cool down. Then mix 250 grams of pumpkin puree with the almond flour, 4 eggs, Steviala Kristal Sweet Cinnamon, baking powder, vanilla extract, pumpkin spice and 40 grams of Steviala Dark Chocolate Chips to an even mixture.

Then pour the mixture into a silicone baking tin and finally spread the 10 grams of chocolate chips over the cake. Bake the cake in the oven for 45 minutes or until the cake is cooked (check with a skewer).

Nutritional values per portion

  • Calorieën: 169
  • Carbohydrates: 3.1
  • Fats: 14.3
  • Proteins: 7.4

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