PUMPKIN CHOCOLATE CHIP CAKE






PUMPKIN CHOCOLATE CHIP CAKE   

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)
  OR 11/2 cups Keto Bake Mix
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)
Liquid sweetener(sucralose or stevia to equal 3/4 cup (175 mL)
  sugar
1/3 cup light-tasting olive oil (75 mL)
1/4 cup granulated erythritol (60 mL)
3/4 cup  sugar-free chocolate chips, OR this one (175 mL)
  OR Hershey's available in Walmart

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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