Sweet LCHF Cake of Pudding Texture with Chocolate and Pumpkin

This chocolate pumpkin pie cake is the sweet cake of pudding texture that combines chocolate and pumpkin in an interesting way. Suitable for those who are not allowed to consume sugar or those that are intolerant to dairy products. So it is gluten-free, grain-free, dairy-free, LCHF, and low-calorie healthy dessert.

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Way of preparation – easy

Prep time

  • Prep time – 5 minutes
  • Cooking time – 40 minutes

Yields – 8 servings

Chocolate Pumpkin Pie Cake – Recipe


Cake base

  • 2 eggs
  • 1 teaspoon Stevia powder
  • 2 tablespoon almond flour
  • 1 tablespoon water


  • 300 g pumpkin puree
  • 2 eggs
  • 3 tablespoon Stevia powder ( or sweetener of your choice)
  • 50 g unsweetened bitter cocoa powder
  • 1/2 Tsp ground cinnamon/ginger/orange peel!

Instructions how to make Chocolate Pumpkin Pie Cake

  • Preheat the oven to 450 F.
  • In one bowl, mix all ingredients for the cake crust
  • Pour into the lined cake pan ( 8 inches round pan)
  • Bake about 10 minutes, just to get crust over the top of it
  • Take out from the oven
  • In meanwhile prepare the filling
  • Just mix all ingredients for the filling
  • Pour the filling over the prepared crust and bake for around 30 minutes
  • Serve and enjoy


Reduce the amount of cocoa, if you feel that the cake will be too strong

Instead of Stevia, you can also use agave syrup if you like

  • Nutritional value of Pumpkin (100g):

    Calorie 26
    Total fat 0.1g
    Saturated fats 0.1g
    Cholesterol 0mg
    Sodium 1mg
    Carbohydrates 6.5g
    Dietary fiber 0.5g
    Sugar 1.4g
    Proteins 1g
    Calcium 21mg
    Potassium 340mg


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