Share
- 15Shares
This is much like a creamy pumpkin pie cake. It can be low carb depending on sweetener choice. Flourless, grain free, nutfree, and has dairy free options. Can also be topped with melted chocolate, or homemade low carb chocolate sauce. I aslo enjoy putting coconut whip or diary whip cream on top. You could put chocolate sauce and whip on top if you desire.
-----------------------------------------------------------------------------------------------------------------
To find other delicious Low-Carb, Gluten-Free recipes, visit with us on Facebook!
Please support the team by buying: Gluten Free Low Carb Recipe Cook Books.
------------------------------------------------------------------------------------------------------------------
RECIPE AND DIRECTIONS BELOW:
Fast Creamy Paleo Pumpkin Cake
This is like a creamy pumpkin pie cake. It can be low carb depending on sweetener choice. Can be topped with melted chocolate, or coconut whip cream, or diary whip cream. Maybe both, did I mention I have a sweet tooth.
Ingredients
- 1 ½ teaspoon coconut oil or butter * use a little more if baking in oven.
- 1 egg beaten
- 2 tablespoon unsweetened coconut milk use canned full fat kind
- tablespoon Sweetener of choice: 1 maple syrup or honey or for low carb version use: 2 teaspoon erythritol + 10 drops liquid stevia.., for paleo
- 2 ½ tablespoon pumpkin puree * not pumpkin pie filling.
- 2 tablespoon golden flax meal like this one
- ½ teaspoon vanilla extract * get a gluten free one.
- 1 teaspoon pumpkin pie spice like this one
- ⅛ teaspoon baking soda + ¼ teaspoon apple cider vinegar mixed in separate pinch bowl (this replaces baking powder), or can use ½ teaspoon baking powder if not strict Paleo).
- 2 teaspoon gluten free dairy free chocolate chips, or make chocolate sauce: mix 1 teaspoon cocoa powder + 1 teaspoon melted coconut oil + sweetener of choice, to taste ( honey or low carb sweetener)* optional.
- Dash of Cinnamon * optional
Instructions
- Mix baking soda and apple cider vinegar in a separate pinch bowl ( will be fizzy), and set aside.
- Melt coconut oil or butter in a ramekin or small glass, ceramic bowl.
- Add : beaten egg, coconut milk, maple Syrup or low carb sweetener of choice, pumpkin puree, flax Meal, vanilla extract, pumpkin pie spice, and baking soda-vinegar mixture to ramekin.
- Mix thoroughly, until clump free.
- Microwave for 2 ½ to 3 mins (check at 2 min) until somewhat firm in middle, or bake at 400 F in oven for about 25 to 30 mins, until middle is somewhat firm and set.
- Let cool for at least 5 minutes, don't want to burn your mouth like I always do.
- Melt Chocolate, or make chocolate sauce and spoon over top * optional
- Sprinkle with dash of Cinnamon.
- Eat right out of container.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutritional facts for Low Carb Version with chocolate sauce homemade : Serving size: 1 cake, Cal : 245, Fat: 16 g, Carbs: 5.6 g / Net Carbs: 1.2 g, Fiber: 4.4 g, Protein: 10 g, Sugar: 2 g Nutritional facts below on card are for Paleo maple syrup version with melted chocolate:
Nutrition
Calories: 290kcalCarbohydrates: 18gProtein: 10gFat: 17gFiber: 4.4g
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie
Share
- 15Shares
cathy
Thank you for this recipe. I had a buttercup squash I needed to use, so I peeled it, cubed it, steamed it 25 minutes, mashed it, and then made about 7 of these lovely little pumpkin cakes. Everyone in my family liked them, and that's saying something! I have printed the recipe so I can make these again. I appreciate you sharing this.
Kathy
Recipe sounds great. Looking for more low carb sweets.
Stacey
Kathy, thank you. I hope you like it. 🙂
~Stacey