KETO Pumpkin Mini Cakes
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.    
Servings: 10 yield(s)
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients
    KETO Pumpkin Muffin Tops
  • 1 cup monk fruit erythritol sweetener (I used Lakanto)
  • 1/2 cup butter (softened)
  • 2 large eggs
  • 15 oz canned pureed pumpkin (not pumpkin pie mix)
  • 2 cup macadamia nut flour (or almond flour)
  • 1 tsp xanthan gum
  • 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup sugar-free chocolate chips (I used Lily's - optional (save some for the tops))
Instructions
    Mini Cakes
  1. In a large bowl, cream together the butter and monk fruit erythritol sweetener. Then beat in the eggs and mix in the pureed pumpkin.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Storage: Store in air tight containers in the refrigerator. Will keep for 7 days.