Mini Pumpkin Spice Cake with Salted Caramel Cream Cheese Frosting

Please read notes at the bottom of the page before starting recipe.

This makes a 2 layer cake that is 4 inches wide.

Serves 4 small pieces, or 2 big pieces.

Preparation Time: 20-30 Minutes

Baking Time 20 Minutes

Dry Cake Ingredients:

• 1/4 Cup Blanched Almond Flour

• 2 Tbls. Coconut Flour

• 1/4 Cup Powdered Erythritol, Sifted

• 1/8 tsp. Salt

• 1 tsp. Baking Powder

• 1/2 tsp. Cinnamon

• 1/4 tsp. Nutmeg

• 1/4 tsp. Cloves

• 1/4 tsp. Allspice

Wet Cake Ingredients:

• 3 Tbls. Butter, Melted and Cooled

• 2 Tbls. Canned Pumpkin

• 1 Large, Egg

• 2 tsp. Sour Cream

Instructions:

1.) Preheat oven to 350•

2.) Grease 2 – 4 inch springform pans and lay parchment paper inside on the bottom.

3.) Place all dry ingredients into large bowl and stir to combine.

4.) Add all wet ingredients to the dry ingredients. Make sure that the melted butter has cooled off, before adding to the bowl. Mix until combined.

5.) Pour batter evenly between 2 springform pans.

6.) Place pans on a cookie sheet and bake for 20 minutes.

7.) Let cool in springform pans on a cooling rack for 10 minutes before removing.

Frosting Ingredients:

• 4 ozs. Cream Cheese, Room Temperature

• 1 Tbls. Salted Butter, Softened

• 3 Tbls. Powdered Erythritol, Sifted

• 1 Tbls. + 1/2 tsp. Lakanto Caramel Syrup, room temperature.

• Crank of Salt, from a Salt Grinder

Instructions:

1.) In a medium sized bowl, mix softened cream cheese, and softened butter together. Use the back of a spoon until butter is completely incorporated.

2.) Sift 3 Tbls. Powdered Erythritol, into cream cheese mixture. Use a whisk to get it really smooth.

3.) Add in 1 Tbl. Lakanto Caramel Syrup. Whisk until smooth. You may need to add a 1/2 tsp. more of Caramel Syrup. Just taste it and be the judge.(I did add it to mine because I liked it more caramelly)

4.) Add 1-2 Cranks of Salt from a grinder. Mix it in, and taste. You want it caramel with a hint of salt.

5.) Place your first cake on a little plate and frost the top. Place second layer on top of first, then frost that top. Then finish the sides with the rest of the frosting.

Notes:

•I would consume within 2 days covered on counter. Unless you live somewhere really warm. I would refrigerate and use within 3 days.

•Sift the powdered Erythritol in both the Cake Mix and the Frosting, for smoothness.

•You really need salt from a grinder table salt won’t give it the same flavor. Add some and taste. Remember you can always add but you can’t take away so add a little at a time.

•The Lakanto Monk Sweetened Caramel Syrup I bought off of Amazon. I also use it in coffee drinks. It is watery, and not like a thick syrup. I use it in a few of my recipes.

•I found my 4 inch springform pans at TJ Maxx, but Amazon has them as well.

•I’m still working on getting nutritional info graphs on here. So I can give you macros.

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