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.
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13 servings at 2g each (approx 5 cake balls)
192 Calories 17g Fat 1.3g Carbs 5g Protein 
5 Comments
Jenni
10/17/2017 11:23:09 pm
Hi do you have nutritional info for this recipe?
HomeSpun mom
10/18/2017 12:41:28 am
The information is at the bottom of the post.
Audrey
10/18/2017 01:05:17 am
How do I get recipes from in the kitchen. I would like to check.out.more ideas. Just starting to try keto eating 2/17/2018 04:16:49 pm
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