Pumpkin Snack Cake with Dark Chocolate & Nut Crunch
SERVINGS: 9 SQUARES
A moist and lightly spiced pumpkin cake made without refined sugar, using low glycemic ingredients to keep blood sugar stable while maintaining delicious flavor and texture.
Ingredients:
Cake Batter
¼ cup unsweetened applesauce (instead of butter, for moisture and natural sweetness)
½ cup granulated monk fruit sweetener (or erythritol-based sweetener like Swerve)
1 large egg, room temperature
1 cup almond flour (low-carb and nutrient-dense)
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon pure vanilla extract
Zest of ½ an orange (adds brightness)
1 cup canned pumpkin (unsweetened, pure pumpkin—not pumpkin pie filling)
Crunchy Topping
¼ cup sugar-free dark chocolate chips (Lily’s or ChocZero)
¼ cup chopped walnuts or pecans (low-carb, heart-healthy)
¼ cup pumpkin seeds (pepitas)
1 tablespoon monk fruit sweetener
1 teaspoon coconut oil (helps create a crisp topping)
Pinch of flaky sea salt
Instructions:
1. Preheat Oven: Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Whisk: In a large bowl, whisk together applesauce and monk fruit sweetener until smooth. Beat in the egg and vanilla.
3. Combine Dry Ingredients: In a separate bowl, combine dry ingredients (almond flour, cocoa powder, baking soda, cinnamon, nutmeg, ginger, and orange zest).
4. Mix: Slowly mix dry ingredients into wet ingredients. Stir in the pumpkin until well combined.
5. Pour: Pour batter into the prepared baking pan and spread evenly.
6. Prepare the Topping: In a small bowl, mix chocolate chips, walnuts, pumpkin seeds, monk fruit sweetener, and melted coconut oil. Sprinkle evenly over the batter and finish with a pinch of flaky sea salt.
7. Bake: Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Cool completely in the pan on a wire rack before serving.
NUTRITION Per Serving % of Daily Value
Calories 180 —
Total Fat 14.5g —
Saturated Fat 3.6g —
Polyunsaturated Fat 2.2g —
Monounsaturated Fat 6.1g —
Trans Fat 0g —
Cholesterol 18mg —
Sodium 100mg ~4%
Total Carbohydrates 7.2g —
Dietary Fiber 2.4g —
Total Sugars 2.0g —
Protein 3.8g —
Vitamin A 450mcg ~50%
Vitamin C 1.2mg ~1%
Vitamin D 0mcg —
Potassium 160mg ~3%
Calcium 40mg ~3%
Iron 0.9mg ~5%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
