Ingredients
Scale
- 8 ounces peanut butter (natural)
- 8 ounces cannned pumpkin
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking soda (no substitutes)
- 1 egg
- 1 cup sugar equivalent (I used 1/2 tsp ez sweetz)
Nutrition
69 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 net carbs each.
Directions
- 1. Preheat oven to 350 degrees.
- 2. Measure out peanut butter, pumpkin, vanilla, unsweetened cocoa powder and add the egg.
- 3. With an electric mixer combine ingredients well.
- 4. Spoon into (greased) mini muffin pan or fill a 16 inch piping bag and pipe into (greased) mini/regular donut pans.
- 5. Bake 10-15 mins (if baking in a baking pan bake for 20-25 mins)
- 6. Let cool in the pan about five minutes and then flip them over to release cakes.