Keto Choco Pumpkin Spice Cake Balls

My kids and I were craving something sweet on our first cook day in September.  I found a similar recipe that definitely was not keto and adapted the recipe so that it would work for us and give us a little treat as we approach fall.  Enjoy.

Pumpkin Cake Balls
1/2 Cup Oil (we use coconut)
3 large eggs
1 1/2 cup Swerve Grainular Sugar or Splenda
1 1/2 cup Canned Pumpkin (approx 15oz)
3/4 Heaping tsp Cinnamon
1/4 tsp ground nutmeg
1/4 tap ground ginger
1 1/2 tsp Himalayan Salt
1 1/2 tsp baking soda
1 3/4 cup of Almond Flour
1/2 cup of shredded dark unsweetened chocolate

Beat all ingredients until smooth.

Cinnamon Sugar Icing Drizzle
1 cup of Swerve Confectioner Sugar
1/2 tsp cinnamon
2 tbsp of heavy whipping cream
Blend until smooth.

We used the Baby Cakes Cake ball maker. You could also use a doughnut baking pan or mini muffin tins. If using a cake ball maker heat and allow each balls to cook for approx 4-5 mins before removing and drizzling icing.

Othewise preheat oven to 350 degrees

Pour batter into muffin tins or mini doughnut tins 3/4 full.
Bake approx 16 mins or until fully cooked.
Carefully remove from pan and cool.
Drizzle icing and serve.

These affiliate links help buy our groceries. Thank you for checking them out.

13 servings at 2g each (approx 5 cake balls)
192 Calories
17g Fat
1.3g Carbs
5g Protein