Low Carb Pumpkin Chocolate Chip Cake
Ingredients:
- 1 box (about 15 ounces) low-carb chocolate cake mix
- 1 15-ounce can of pumpkin puree
- 1 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper for easy removal.
- In a large mixing bowl, combine the dry low-carb chocolate cake mix and the entire contents of the 15-ounce can of pumpkin puree.
- Stir the dry cake mix and pumpkin puree together until well combined. The mixture will be thick and fudgy.
- Gently fold in the sugar-free chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice the cake into squares or wedges and serve. You can also dust the top with powdered erythritol or a drizzle of sugar-free chocolate sauce for extra sweetness.
Enjoy your delicious low-carb pumpkin chocolate chip cake! It’s a simple and delightful treat that will satisfy your sweet cravings without compromising your low-carb lifestyle.
