Yields:
10 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
25 Mins
Total Time:
35 Mins
I love pumpkin anything and since I made Hubby some pumpkin mini cakes with cream cheese frosting and I couldn’t go without some myself. I’ve gone KETO, and do not eat sugar or grains and keep my treats low-carb. These cakes were so satisfying. I didn’t make cream cheese frosting for them, they didn’t need it. My son who is also KETO ate most of these, so I must make some more!
-More like muffin toppers, very good, with sugar free chocolate chips. These were made with macadamia nut flour but almond flour works just as well. I’ve gone KETO, and do not eat sugar or grains and keep my treats low-carb. These pumpkin mini cakes were so satisfying. Watch Hubby taste test.
https://youtu.be/-VpCIqvwdx4
Ingredients
Adjust Servings
-
KETO Pumpkin Muffin Tops
Instructions
-
Mini Cakes
- In a large bowl, cream together the butter and monk fruit erythritol sweetener. Then beat in the eggs and mix in the pureed pumpkin.
- In a medium bow, add in the macadamia nut or almond flour, baking powder, xanthan gum, salt and pumpkin pie spice. Blend with wire whisk.
- Add the dry ingredients to the wet ingredients and mix until combined. Mix in the sugar-free chocolate chips. Let batter rest for 15 minutes before baking. You don't have to refrigerate it.
- Spoon batter into greased muffin top pan. I didn't line with parchment paper, but it does make it easier to get them out when cooled. Top with additional chocolate chips.
- Bake @ 375°F (190°C) for 23 - 28 minutes. Leave cakes in pan for 30 minutes. Then use a spatula to loosen edges and place on wire rack. Allow to completely cool.
Notes
Storage: Store in air tight containers in the refrigerator. Will keep for 7 days.
