Low Carb Pumpkin Chocolate Chip Cake


Low Carb Pumpkin Chocolate Chip Cake


  • 1 box (about 15 ounces) low-carb chocolate cake mix
  • 1 15-ounce can of pumpkin puree
  • 1 cup sugar-free chocolate chips


  1. Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper for easy removal.
  2. 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.
  3. Stir the dry cake mix and pumpkin puree together until well combined. The mixture will be thick and fudgy.
  4. Gently fold in the sugar-free chocolate chips until evenly distributed throughout the batter.
  5. Pour the batter into the prepared cake pan, spreading it out evenly.
  6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  8. 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.

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