Discover how to make a sugar-free pumpkin chocolate cake that is moist, nutritious, and delicious.
Equipment
- Convection oven
Ingredients
- 1 cup cooked pumpkin (I like butternut squash)
- 1/4 cup cooked apple (1 apple Medium size or 2 snack size)
- 3 eggs (Large)
- 1/2 tsp vanilla extract
- 1/4 cup cottage cheese (or Greek yogurt)
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 2 tbsp erythritol (or monk fruit)
For the <strong>chocolate swirl</strong>
- 2 oz dark chocolate (85% or higher)
- 1/2 tsp melted butter
- 1 tbsp milk (dairy or plant-based)
- 1 pinch erythritol (optional)
Instructions
Preheat oven to 350°F (180°C). Grease or line a 5-inch (12 cm) round baking pan.
In a food processor, blend pumpkin, apple, eggs, and vanilla until smooth.
Add cottage cheese and erythritol or stevia blend, process again.
Mix in almond flour, coconut flour, and baking powder until combined.
Pour batter into the baking pan. Drizzle chocolate sauce on top and swirl with a toothpick.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely, then refrigerate for at least 2 hours before serving.
Prepare chocolate swirl
Melt chocolate, butter, and milk in the microwave (360W, 1 minute). Stir until smooth. Sweeten if desired.
Nutrition
Calories152 kcal
Carbohydrates15 g
Protein6 g
Fat10 g
Saturated fat4 g
Cholesterol85 mg
Sodium106 mg
Potassium199 mg
Fiber3 g
Sugar4 g
Vitamin A2632 IU
Vitamin C5 %
Calcium71 %
Iron2 mg
