Keto Chocolate Pumpkin Bake

  • VG Vegetarian

Indulge in the mouthwatering Keto Chocolate Pumpkin Bake, a delightful low-carb treat. Made with eggs, cream cheese, pumpkin, cocoa powder, and ChocZero chocolate chips, this recipe is perfect for breakfast Read More...

  • PREP TIME

    10 minutes

  • COOK TIME

    50 minutes

  • DIFFICULTY

    Easy

INGREDIENTS

  • 7 eggs
  • 8 oz Philadelphia cream cheese, softened
  • 1 cup pumpkin
  • 2 tsp pumpkin pie spice
  • 4 Tbsp butter, softened
  • 2 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1/4 cup erythritol
  • 1/2 tsp salt
  • 1/2 cup ChocZero chocolate chips
  • FlavorGod Buttery Cinnamon Roll seasoning (for topping)

FLAVOR USED IN THIS RECIPE

(1 FLAVOR )

Buttery Cinnamon Roll Topper

Buttery Cinnamon Roll Topper is included in

INSTRUCTIONS

  1. 1 Using an electric mixer, beat together the eggs, softened cream cheese, pumpkin, pumpkin pie spice, softened butter, cocoa powder, baking powder, erythritol, and salt until well combined.
  2. 2 Stir in the ChocZero chocolate chips.
  3. 3 Pour the mixture into a greased 9x9 dish.
  4. 4 Bake at 350°F for 45-50 minutes or until golden brown and firm.
  5. 5 Serve warm or cold, and sprinkle the FlavorGod Buttery Cinnamon Roll seasoning on top.

Keto Chocolate Pumpkin Bake

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