SUGAR-FREE PUMPKIN AND CHOCOLATE CAKE

This is the latest version of my sugar-free pumpkin and chocolate cake, I can say that it is probably the definitive recipe.

This recipe is the result of many tests, some successes and many failures, most of the times when it went well, I published the recipes, from all those attempts came puddings and cheesecakes that I decided to share because they are really delicious and easy to prepare.

It all started with this sugar-free pumpkin and dark chocolate cake that I prepared on Halloween, some years ago, the initial idea was to make a dessert appropriate for the moment, that my daughter would like and that was healthy for everyone.

The ingredients of this pumpkin and chocolate cake are an almost perfect marriage.

 

I can say that the first attempt went well, the cake was delicious and we all loved it, with a very simple decoration, made with the chocolate sauce itself, it more than met our expectations.

With that recipe the cake is quite consistent and on subsequent occasions I tried to make a similar dessert, but even lighter.

And trying and trying came out this sugar-free pumpkin cheesecake super soft, creamy and with a particularity, in addition to It does not contain sugar, nor does it contain any sweetener, so that the result is still good, there is a condition that must be met, that the pumpkin is sweet, if so, the cheesecake will be a 10. In addition, this juicy version does not contain flour from either cereals or nuts, which is why it is suitable for those with nut allergies and for those who do not consume gluten, which is why it is so soft, and its appearance is almost that of a pudding. Curiously, it is consistent enough to maintain the shape of the mold, but when it comes to consuming it, you do not even need to chew, you just have to savor it, it melts in your mouth. src=”https://www.missblasco.com/wp-content/uploads/2022/04/IMG_20220411_214659_191.webp” alt=”sugar-free pumpkin pie” width=”1039″ height=”1038″ />

 

Different versions of the same dessert imply changes and improvements, they are part of the process.

 

The latest version, the one I present to you now, is a middle ground between the two, neither as consistent as the first, nor as soft and light as the second.

To achieve this intermediate texture, I have used less flour than in the first, only 1/4 cup, and in addition to the cooked pumpkin, I have added apple, which gives it a lot of softness and freshness.

The dairy ingredient is cottage cheese, you can also add quark cheese, if you don’t want to use any dairy, you can add a little vegetable drink made from almonds, oats, rice, coconut, etc.

The final touch is chocolate, with a couple of ounces of 92% dark chocolate and a splash of milk (cow’s or vegetable), you make a sauce by heating it in the microwave, to sweeten it, a pinch of steviol or a teaspoon of erythritol.

Making a pumpkin and chocolate cake like this is super easy, and the best of all is that the result is not only delicious, but also healthy, since you are not adding artificial or pro-inflammatory ingredients, everything in this cake is natural and easy to find.

 

Reducing the sweetness threshold is part of good nutritional education in children.

 

This pumpkin and chocolate cake is suitable for anyone who wants to be aware of what they eat, for those who are on a weight control diet, and for children.

Let’s stop offering children products loaded with sugar and allow them to have the opportunity to accustom their palates to natural foods and flavors.

To achieve this goal, fruits are an excellent ally; they provide a natural sweet flavor that satisfies our palate without the need to use sugar in the preparations.

If the recipe requires it, you can always use a sweetener to enhance the flavor; the most recommended are erythritol and a mixture of this with steviol.

The advantage of the second option is that since steviol is much sweeter, very little of this product is needed to sweeten any preparation and the best thing is that it does not leave aftertaste, nor that slightly spicy sensation that erythritol can sometimes give.

Of the three options, for me the best is this one, and together with this bizcocho with red fruits, the best desserts I’ve ever tried.

 

Celebrate your special day with a special, nutritious and healthy cake.

 

There are other, even lighter options like this tarta low carb that doesn’t contain flour, nuts, or fruit, and is prepared with eggs and yogurt or cream cheese, the result is something similar to a cheesecake, but super light.

As you can see, healthy, light and easy desserts exist, and on my page you have many, you just have to dare to prepare them and not be afraid of the result.

When you start, you see the potential they have and how, in addition to They are nutritious, delicious, and do not negatively affect your diet.

 

Characteristics of my healthy desserts:

1. Few ingredients and easy to get.
2. Simple combinations and mixes.
3. Use of fresh fruit.
4. Minimal use of sweeteners.

 

3 important aspects to start preparing your healthy desserts:

1. Leave your prejudices aside.
2. Don’t be afraid to try.
3. Lower your tolerance level to sweet.

Once you have managed to overcome these three aspects, you will greatly enjoy preparing your homemade desserts without sugar, low in carbohydrates and much lighter than the ones you usually eat.

 

Educate your palate and don’t be afraid of healthy desserts, the pumpkin and chocolate cake will surprise you.

 

Reasons to start preparing your healthy desserts:

1. Because enjoying a sweet bite on weekends or on special days does not have to ruin the work you do every day with the diet.
2. Claim your right to enjoy that moment with your loved ones, eating something delicious without feeling guilty.
3. Because eating and nourishing yourself properly is possible with information and knowledge.

 

If you agree with this, follow me, add this page to your favorites, and find me on Instagram. I would love to accompany you in this learning process.

 

Related recipes:

• sugar-free pumpkin and dark chocolate tart
• pumpkin cheesecake without sugar
• sponge cake with red fruits
• low carb cake

 

I’ll leave you the detailed recipe below. I hope you try it and let me know any questions you may have in the comments. Cheers! 😉