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.
⅛teaspoonbaking 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).
2teaspoongluten freedairy 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
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.
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: