Pumpkin Chocolate Chip Bundt Cake, THM S

Cool nights and blooming goldenrod tell us that fall is rapidly approaching. The pumpkin vines are hanging full and ready for harvest. I love pumpkin cake and this one is a winner with Bake Believe Dark Chocolate Chips. This cake didn’t last long at our house and I a sure it won’t at your either. You may wonder why I have chosen to add peanut flour to this cake! I find that peanut flour helps the texture of low-carb cakes making the more like the sugar/flour laden ones.

Pumpkins are part of the squash family, one of the oldest domesticated plants, and are widely grown for commercial use in food and decorations. In 2017 1.5 billion pounds of pumpkins were grown in the US.

Watch for a Back-to-School sale on the Around the Family Table Cookbook coming next week August 26, 2019

I have found that cakes made entirely with almond flour are very calories dense. That is what have chosen to use THM Baking Blend and Peanut Flour with this recipe. It is still a Heavy S but with a lighter calories load.

Pumpkin Chocolate Chip Bundt Cake, THM S

  • Cake:
  • 1 cup almond flour
  • 1 cup THM Baking Blend
  • 3/4 cup THM Peanut Flour
  • 1/3 cup Brown Sugar Sweetener Mix
  • 3 tablespoons THM Whey Protein Powder
  • 1 ½ tablespoons baking powder
  • 1 1/2 tablespoons cinnamon
  • ½ teaspoon salt
  • 2 cups pumpkin puree
  • 5 eggs, room temperature
  • 1/3 cup butter, softened
  • ¼ cup almond milk
  • 1 teaspoon THM Vanilla
  • 1/2 teaspoon THM Maple Flavoring
  • 1/3 cup Bake Believe Dark Chocolate Chips
  • Brown Butter Frosting:
  • 2 tablespoons butter
  • 3 ounces cream cheese
  • 1/4 cup cream
  • 1/4 cup Brown Sugar Sweetener Mix
  • 1/2 teaspoon THM Maple Extract
  • 1 tablespoon Bake Believe Dark Chocolate Chips
  • For Cake: Preheat oven to 350 degrees F. Combine almond flour, Baking Blend, Peanut Flour, Brown Sugar Sweetener Mix, protein powder, baking powder, cinnamon, and salt together. Set aside. In a separate bowl, Blend together pumpkin, eggs, butter, almond milk, vanilla, and Maple Extract until smooth. Combine wet ingredients with dry ingredients just until well combined. Fold in chocolate chips. Grease and flour (with Baking Mix) a Bundt Cake pan. Spoon pumpkin batter into pan. Bake for 45-50 minutes or until tester inserted comes out clean. Remove from oven. Cool 10 minutes. Remove from pan. Cool completely. For Frosting: place butter in a saucepan. Melt over medium heat. Continue cooking butter until it is golden brown. Watch carefully so it does not burn. Cool for 10 minutes. In mixing bowl combine butter and cream cheese. Whip until smooth. In a coffee grinder, powder Brown Sugar Sweetener Substitute. Add to mixer bowl along with cream and Maple Extract. Mix well. Spoon over cake. Garnish with chocolate chips. Serves 12.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I want to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

I love this heavy duty Bundt Cake Pan.
THM Baking Blend
Almond Flour
This is my all time favorite mixer for baking cakes, pie, frosting, and cookies. I have mine for 28 years and it still works great!!
This is such a handy kitchen tool to quickly blend together the pumkin and the wet ingredients.

I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.

Pumpkin Chocolate Chip Bundt Cake THM-S

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12

Ingredients

  • Cake:
  • 1 cup almond flour
  • 1 cup THM Baking Blend
  • 3/4 cup THM Peanut Flour
  • 1/3 cup Brown Sugar Sweetener Mix
  • 3 tablespoons THM Whey Protein Powder
  • 1 ½ tablespoons baking powder
  • 1 1/2 tablespoons cinnamon
  • ½ teaspoon salt
  • 2 cups pumpkin puree
  • 5 eggs room temperature
  • 1/3 cup butter softened
  • ¼ cup almond milk
  • 1 teaspoon THM Vanilla
  • 1/2 teaspoon THM Maple Flavoring
  • 1/3 cup Bake Believe Dark Chocolate Chips
  • Brown Butter Frosting:
  • 2 tablespoons butter
  • 3 ounces cream cheese
  • 1/4 cup cream
  • 1/4 cup Brown Sugar Sweetener Mix
  • 1/2 teaspoon THM Maple Extract
  • 1 tablespoon Bake Believe Dark Chocolate Chips

Instructions

  1. For Cake: Preheat oven to 350 degrees F. Combine almond flour, Baking Blend, Peanut Flour, Brown Sugar Sweetener Mix, protein powder, baking powder, cinnamon, and salt together. Set aside. In a separate bowl, blend together pumpkin, eggs, butter, almond milk, vanilla, and Maple Extract until smooth. Combine wet ingredients with dry ingredients just until well combined. Fold in chocolate chips. Grease and flour (with Baking Mix) a Bundt Cake pan. Spoon pumpkin batter into pan. Bake for 45-50 minutes or until tester inserted comes out clean. Remove from oven. Cool 10 minutes. Remove from pan. Cool completely. For Frosting: place butter in a saucepan. Melt over medium heat. Continue cooking butter until it is golden brown. Watch carefully so it doesn't burn. Cool for 10 minutes. In mixing bowl combine butter and cream cheese. Whip until smooth. In a coffee grinder, powder Brown Sugar Sweetener Substitute. Add to mixer bowl along with cream and Maple Extract. Mix well. Spoon over cake. Garnish with chocolate chips. Serves 12.

You will find over 500+ on-plan recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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