These little cake bites are just the size of croutons, and delicious on your 40-calorie ice cream. Drizzle with sugar-free chocolate for a wonderful low-cal treat. As usual, you won’t find any dairy, sugar, or grains here, so it’s low-cal, low-carb, low-residue, and easy to digest.
60 Calorie Chocolate Cake Bites
½ c Pumpkin
½ c Sugar-free apricot jam (applesauce would work)
½ c Egg whites
½ c Almond milk (unsweetened)
½ c water
Sweetener to taste
½ c Almond flour
½ c cocoa powder
½ t baking powder
Preheat your oven to 375.
Grease a 9 x 13 baking dish. (Time to replace your old ones? Here’s an awesome deal on a set of Pyrex pans – and don’t you love the covers?)
For thicker cake bites, use a brownie pan.
Combine dry ingredients. In a separate bowl, combine wet ingredients, including sweetener. Mix the two together.
Mix the two together.
Pour into the prepared pan and bake for 20 minutes.To prevent the pieces from crumbling, wait until the cake has cooled, then cut it into crouton sized pieces and freeze for a half hour. This keeps the squares intact when you remove them from the pan to store them.
I store mine in canning jars in the freezer until it’s time for ice cream.
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