Pumpkin Chocolate Chip Cupcakes (or Cake!) (Keto, Low-Carb, Grain-Free, Gluten-Free & Dairy-Free Option)
This versatile festive dessert will be a great addition to your fall recipes! Make cupcakes or a cake with frosting, or serve them plain as muffins!
Equipment
- Mixing Bowls
- Mixing Spoon
- Measuring Spoons
- Measuring Cups
- Electric Hand Mixer
- Cupcake or 9" Cake pan
Ingredients
- ½ Cup Coconut Flour
- ½ Cup Almond Flour
- ½ Cup Powdered Monk Fruit
- 1 Tbsp Baking Powder
- 1 Tbsp Pumpkin Spice
- ¼ Tsp Himalayan Pink Salt
- 4 Eggs
- ¾ Cup Pumpkin Puree
- ½ Cup Butter, Melted
- 1 Tsp Vanilla Extract
- ½ Cup Sugar-Free Chocolate Chips
Instructions
- Preheat oven to 350°F.
- Combine the dry ingredients (coconut flour, almond flour, monk fruit, baking powder, pumpkin spice and salt) in a medium bowl. Stir well to combine; set aside.
- In a large bowl, combine the wet ingredients (eggs, pumpkin puree, butter and vanilla extract). Beat well with an electric hand mixer.
- Add the dry ingredients to the wet ingredients and beat well with an electric hand mixer.
- Stir in chocolate chips, if using.
- Pour or scoop batter into lined cupcake molds or a greased 9" round cake pan.
- Bake cupcakes for 20 - 25 minutes or cakes for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting or enjoy plain as muffins.
Notes
Nutrition Facts (SparkPeople.com)
10 Servings
Amount Per Serving:
- Calories 207.0
- Total Fat 17.9 g
- Saturated Fat 9.2 g
- Polyunsaturated Fat 0.4 g
- Monounsaturated Fat 0.8 g
- Cholesterol 122.0 mg
- Sodium 274.5 mg
- Potassium 30.9 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 7.8 g
- Sugars 2.1 g
- Sugar Alcohols 13.6g
- Protein 6.7 g