A moist, fudgy cake that is best served at room
temperature. I loved this cake, especially when it was freshly-baked that first day. You can keep it out for 24
hours but after that it should go in the refrigerator. Bring to room temperature for the best taste
experience.
11/4
cups Gluten-Free Bake Mix 2, (560 mL)
2
tsp pumpkin pie spice (10 mL)
1
tsp cinnamon (5 mL)
1
tsp baking powder (5 mL)
1/2 tsp
salt (2 mL)
1/4 tsp baking
soda (1 mL)
3
eggs
1
cup canned pumpkin (250 mL)
sugar
1/3 cup
light-tasting olive oil (75 mL)
Preheat
the oven to 350°F (180°C). Spray 8-inch
(20 cm) pan with nonstick cooking spray and line with parchment paper leaving
the sides longer for easy removal of the cake after baking.
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, pumpkin pie spice,
cinnamon, baking powder, salt and baking soda.
In
bowl with mixer, beat eggs, pumpkin, liquid sweetener, olive oil and
erythritol. Add dry ingredients;
mix. Stir in chocolate chips. Bake 30 to 35 minutes or until toothpick in
the center comes out clean – a few moist crumbs are fine, but no batter.
Yield: 16 servings
1
serving/Keto Bake Mix
135.2
calories
3.1
g protein
10.2
g fat
0.3 g fiber
3.5
g/2.5 net carbs
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