Pumpkin Blueberry Chocolate Skillet Cake

October 10, 2016

Pumpkin Blueberry Chocolate Skillet Cake! Savor the flavors of fall with swirls of pumpkin and rings of blueberries & chocolate in a thick coconut flour skillet cake that’s healthy, EASY & addicting! The perfect Paleo + Gluten Free fall breakfast, dessert or snack.

For the cake:
3 large egg whites
½ cup unsweetened coconut milk
1 teaspoon vanilla
¼ cup maple syrup
¼ cup melted coconut oil
½ cup coconut flour
2 tablespoons tapioca flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon pumpkin spice
¼ teaspoon salt
For the pumpkin swirl:
3 tablespoons pumpkin puree
3 tablespoons fresh blueberries
3 tablespoons dark chocolate

Preheat the oven 350 F. Grease a small skillet with coconut oil then set aside. In a large mixing bowl, whisk together the eggs, syrup, vanilla, coconut milk and salt. In a separate smaller bowl, sift...
See the full directions on my site

Nutritions

Calories
293

Sodium
170mg
7% DV

Fat
15g
24% DV

Protein
5g
11% DV

Carbs
26g
9% DV

Fiber
8g
34% DV