Completely Keto Pumpkin Nut Chocolate Chip Cake

In the heart of autumn, as leaves turn to shades of gold and the air grows crisp, a small, cozy kitchen nestled on the outskirts of a bustling town becomes the birthplace of a culinary masterpiece. The kitchen belongs to a woman renowned for her ability to weave magic into her baking, creating treats that not only delight the senses but also nurture the body. Her latest creation, the Completely Keto Pumpkin Nut Chocolate Chip Cake, is a reflection of her passion for the season and her dedication to a lifestyle that champions health without compromising on taste.

This cake, rich with the essence of fall, began as a simple idea sparked by the sight of pumpkins lining the local market, their orange skins a testament to the bounty of the season. Inspired, she envisioned a dessert that would capture the warmth and comfort of autumn in every bite, a cake that could be enjoyed by those following a ketogenic lifestyle and by anyone looking for a healthier alternative to traditional holiday treats.

The foundation of this delectable cake is almond flour, chosen for its nutty flavor and moist texture, perfect for creating a rich base without the use of traditional flours. Coconut oil, with its subtle sweetness and moistening properties, is used to ensure the cake remains tender and indulgent, a testament to the baker’s commitment to crafting desserts that are as nourishing as they are delicious.

Canned unsweetened pumpkin puree is the heart of the cake, adding not only moisture and depth of flavor but also embodying the essence of fall. Combined with Swerve Granular Sweetener, it allows the cake to achieve a perfect balance of sweetness without the need for sugar, making it an ideal treat for those adhering to a keto diet.

Cinnamon, with its warm, spicy notes, is added to the mix, infusing the cake with a comforting aroma that evokes memories of autumnal celebrations and cozy evenings by the fire. Baking soda and baking powder ensure the cake rises beautifully, creating a light and fluffy texture that belies its nutrient-dense ingredients.

Lilly’s Chocolate Chips are sprinkled generously throughout the batter, their sweetness intensified by the absence of added sugar, creating pockets of molten chocolate that contrast beautifully with the cake’s spiced pumpkin flavor. Toasted walnuts, with their earthy crunch, are folded into the mix, adding a layer of complexity and a satisfying bite that elevates the cake from simply delicious to truly unforgettable.

Each ingredient is chosen with care, each step in the baking process undertaken with love and precision. The result is the Completely Keto Pumpkin Nut Chocolate Chip Cake, a celebration of fall’s bounty and a testament to the baker’s skill and creativity. It stands as a reminder that food can be both a pleasure and a source of nourishment, a treat to be savored with every bite, and shared with those we love. In this cozy kitchen, as the oven warms the room and the scent of baking spices fills the air, a new tradition is born, one that honors the beauty of the season and the joy of healthy living.

Harlan Kilstein’s Completely Keto Pumpkin Nut Chocolate Chip Cake

Course: Dessert
Cuisine: American
Servings: 16
Calories: 401 kcal



  1. Mix all ingredients in a cake mixer except for the nuts and chocolate chips until smooth
  2. Stir in nuts and chocolate chips by hand and let sit for two minutes
  3. Using a greased loaf pan fill in the pan with cake mix
  4. Place in Preheated oven of 350
  5. Put timer on 1 hour or until toothpick in center comes out clean

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07/25/2024 03:05 am GMT

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07/25/2024 05:29 am GMT

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