Keto Creamy Pumpkin Dark Chocolate Bake

Why this?
This Keto Creamy Pumpkin Dark Chocolate Bake perfectly blends the smooth richness of pumpkin puree with the bittersweet depth of dark chocolate, creating a comforting and satisfying low-carb dinner option. The recipe uses almond flour and erythritol to keep it keto-friendly while providing a creamy, custard-like texture without overpowering spices, making it a delightful, balanced dish ideal for a cozy evening meal.

Ingredients:

1 cup pumpkin puree

1/4 cup dark chocolate chips (85% cocoa or higher)

3 large eggs

1/2 cup heavy cream

1/4 cup almond flour

1/4 cup erythritol or preferred keto sweetener

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Preparation Steps:

Preheat the oven to 350°F (175°C) and lightly grease a small baking dish.
In a mixing bowl, whisk together the eggs, heavy cream, erythritol, and vanilla extract until smooth.
Add the pumpkin puree, almond flour, cinnamon, nutmeg, and salt to the bowl and mix until fully incorporated.
Fold in the dark chocolate chips gently.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 30-35 minutes or until the edges are set and a toothpick inserted in the center comes out mostly clean.
Allow to cool for 10 minutes before serving. Enjoy warm for a comforting keto-friendly dinner.

Cooking Time: 40 minutes

Diet Types: Keto, Low Carb, Gluten-Free, Sugar-Free

Serving Size: 1 slice (serves 4)

Servings: 4

Nutritional Facts Per Serving:

Calories: 220 kcal

Total Fats: 18 g

Sodium: 150 mg

Dietary Fiber: 3 g

Total Sugars: 2 g

Proteins: 6 g

Calcium: 80 mg