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)
I love to cook but only if the meals are healthy, easy, and yummy. .