Enjoy the tastes of fall with these pumpkin spice mini cakes that are safe for keto dieters. These treats are moist and tasty, and they're a great way to satisfy your sweet tooth without feeling bad about it.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup granulated erythritol. 1 teaspoon baking powder. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon salt. 1/2 cup pumpkin puree. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract.
Instructions: Warm the oven up to 350F 175C and grease a muffin tin or mini cake pan. Erythritol, baking powder, pumpkin pie spice, and salt should all be mixed together in a large bowl. Mix pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract in a different bowl using an electric mixer. Mix the wet and dry ingredients together until they are well mixed. Fill up every mini cake pan or muffin tin about three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. The mini cakes should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Have fun with these tasty Keto Pumpkin Spice Mini Cakes!
Prep Time: 15 minutes
Cook Time: 20 minutes
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