This is the best little low carb pumpkin cake you will ever make. A fun sugar-free keto treat that packs big pumpkin spice flavor into one mini package. Perfect for automatic portion control!
Here I have this cute little low carb pumpkin layer cake with cream cheese frosting and I have nothing to say about it. Typically, I start all of my blog posts with a fun little anecdote about life that then leads into how I created the recipe. It all ties together nicely and wraps up neatly at the end. But this delightful little keto pumpkin cake recipe does not have a cute little anecdote to go with it, I’m afraid. Beyond telling you that my mini cakes are some of the most popular desserts I’ve ever done and I doubt this pumpkin version will be any different, I have nothing more to say about it. I am mentally exhausted.
And why am I so exhausted? Well let me tell you a fun little story about how I spent my day yesterday. It was without question one of the days that showcases the joys of parenting. I mean, you all are going to be wild with jealousy at how I spent the day, because it is clearly one of the most enviable days in mother’s life. It. Was. Awesome.
The short version is that I drove 3 hours in one direction and 3 hours back for absolutely no purpose whatsoever. None. Nada. Zilch. Zip. How do you say “nothing” in Russian? Nyet? Or maybe that just means no. Who cares. The point is that I spent 6 hours of my precious time driving, with nothing to show for it.
Now, aren’t you just wild with jealousy now? I knew you would be. The long version of the story is even more fun. My son, my sweet, intense, first-born child, loves soccer. And when I say loves, I mean with the sort of fierce passion that only a 12 year old boy can have for a game. Other mothers out there can tell you that this is a seriously fierce passion. He has dreams of becoming a professional soccer player and he knows the players on every team in every corner of the world. He’s not a big reader by any stretch but will voraciously devour any biography of any player he cares for. And he harbours dreams of becoming a professional himself one day.
He now plays for a competitive league here in Portland and he loves it. He is committed, and let me tell you that it’s a big commitment, both for the kids and the parents. Two practices a week, even through the summer, in a far-flung corner of the city. Games and tournaments and all sorts of expensive gear and equipment. I can’t say I am all that enthusiastic about it myself but when your kid has a dream, you support it, regardless of the slim chances that such a dream will come true.
And this past weekend, they had a game down near Bend, Oregon. Which happens to be a 3 hour drive, up and over Mt. Hood and into the high desert plain in the central part of the state. I was really hesitant to say yes to this, especially as my husband was away and I had to ask friends to look after the girls for the day. But he wanted it so badly and I made him promise I would get some serious Mom Points for this (i.e. he had to be super pleasant and helpful from now until…the end of time! Or at least a few weeks).
So we got up early, packed up some delicious low carb food (leftover pork belly!) and made the trip up and over that mountain and the minute we came into the high plains, I knew we had a problem. It was really smoky, so much so that the mountains on the horizons were all obscured. You may have heard we’ve had some wildfires here in Oregon. One or two or about 18 million and they are pretty serious this year. Depending on the direction of the wind, the air quality in various locales can be badly affected, and many outdoor activities, including soccer, have been cancelled.
But I kept checking my email, looking for an alert from the Youth Soccer Association and not seeing anything so I kept hoping it would clear as we approached our destination. And it only got smokier. We arrived at the field and all the parents looked at each other and said “This can’t be good”. The coaches were also stymied, they hadn’t heard anything from the association but no one smelling that acrid, campfire smell thought it was a good idea. The air quality website was on red, with UNHEALTHY in big letters on the current status.
So much to kids’ chagrin, the parents of both teams, along with the coaches, and the referee, decided it was not safe to play. And we piled back onto our cars and drove back up the plains and over the mountain, and into the city. And then we stopped at Buffalo Wild Wings and I ordered $75 dollars worth of delicious, guilty pleasure wings. We brought them home, I poured myself a big glass of wine and I wrote this post. And I laughed and joked and made fun of the whole crazy situation…because if I can’t laugh about it, what else do I have?
I knew you’d be jealous. Best. Day. Ever. Now pass me some mini pumpkin cake, dammit!
Mini Pumpkin Cake with Cream Cheese Frosting
Ingredients
Cake:
- 5 tablespoon almond flour
- 2 tablespoon Swerve Sweetener
- 1 tablespoon coconut flour
- 1 tablespoon unflavored whey protein powder
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- Pinch salt
- 2 tablespoon pumpkin puree
- 1 large egg
- 1 tablespoon butter melted
- ¼ teaspoon vanilla extract
Frosting
- 3 ounces cream cheese softened
- 2 tablespoon powdered Swerve Sweetener
- ¼ teaspoon vanilla extract
- 3 to 4 tablespoon heavy whipping cream room temperature
Instructions
Cake:
- Preheat the oven to 325F and grease 2 4-inch diameter ramekins well. (You can easily bake this recipe in a countertop convection oven too...just remember to reduce the temperature by 25F).
- In a medium bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, pumpkin pie spice, and salt.
- Whisk in the pumpkin puree, egg, melted butter, and vanilla extract until well combined. Divide the batter between the two ramekins and smooth the tops.
- Bake 20 to 25 minutes, or until the center is set. Remove from the oven and let cool 10 minutes, then run a sharp knife around the edges of the ramekins and turn out the layers onto a wire rack to cool completely.
Frosting:
- In a medium bowl, beat the cream cheese, sweetener, and vanilla extract until well combined and smooth. Beat in a few tablespoons of cream, and add more as necessary for a spreadable consistency.
To Assemble:
- Place one layer of cake on a serving plate and spread with frosting. Place the second layer on top and spread the remaining frosting all over the top and the sides of the cake. Chill 1 hour to help set the frosting.
- Garnish with a few chopped, toasted pecans, if desired.
Low Carb Mini Cake Recipes
Amy says
Hi, I found the vanilla flavored protein powder of the brand you recommended. Do you think the flavor will be overwhelming?
Carolyn says
No, it should be okay. Just leave out any additional vanilla.
Tiffany says
Do you have a good substitute for the coconut flour? I’m severely allergic.
Carolyn says
Yes, no problem. Do 2 to 3 more tbsp of almond flour in place of the 1 tbsp coconut flour. Feel it out a bit. If that batter is runny with just 2 tbsp, add another at the end. It should be spreadable but not pourable.
Leigh says
I’m using exact ingredients for the frosting and it gets gritty the next day. Is his normal or is there a way to fix this?
Carolyn says
Hmmmm. That can happen a little with erythritol but I didn’t have any issue with this cake. You used Swerve?
Connie says
Would you know how many times to increase recipe to make in a 8×8 dish. I don’t have the other dishes.
Carolyn says
4 times everything should do it.
lindsay says
do you have a large version of this cake?
Carolyn says
Not exactly but I have this pumpkin cake: https://alldayidreamaboutfood.com/pumpkin-spice-cake-with-brown-butter-frosting-low-carb-and-gluten-free/ and if you want a larger version of the cream cheese frosting, you could make this without the lemon: https://alldayidreamaboutfood.com/low-carb-blueberry-zucchini-cake-with-lemon-frosting/
Jill says
Hello, this cake sounds delicious! Is there a substitute for the protein powder? I don’t have any and don’t really want to invest in some when so little will be used. I’m also expecting so trying to keep on a budget. Thanks so much!
Carolyn says
You can skip it but it may not rise quite as well.
T says
Dear Carolyn,
I have seen in some of your other recipes that people have used egg white protein powder instead of the whey protein powder. I would like to use the egg white protein powder in this recipe. Do you know if it will make the cake taste too eggy? I want to make this today in celebration of the first day of fall.
Thanks in advance for your reply, T
Carolyn says
Should be absolutely fine.
Tara says
Love your story, being a soccer mom myself. Oh the sacrifices we make for those little people we love…
I am looking forward to making this recipe and another of your mini cake recipes for a little dinner party I am having. Can you tell me where you bought that amazing little white cake server that your mini pumpkin cake is sitting on? Thanks!!
Carolyn says
That one I found at a local second hand store. 🙂 But I have a couple of others, a few from Wayfair. Look for “cupcake stands”.
Tara says
I will do that, thanks!
Nikki says
Do you happen to know what size ramekin you used? I am about to purchase some and realized there are different sizes! Thanks
Carolyn says
In the recipe it says 4-inch diameter ramekins. For many of them, they refer to them in ounces (how much they hold) and these are 8 ounce ramekins. Similar to these ones… http://amzn.to/2xR4wKC
Trish says
I just put it in the oven. The batter doesn’t have a cake cconsistency, more like pumpkin pie. Hoping this is a winner recipe.
CJ says
Could I use the mini spring form pans that we use for the Mini Chocolate Peanut Butter Dirt Cake?
Thank you!
Carolyn says
Yes, that should be fine.
Marie Sbsforge says
I will be getting this cake done pour Halloween. It looks delicious !
Lynn Layng says
Hi there all the way from Perth, Western Australia. What sort of pumpkin would you use for this recipe? We generally have Kent and Butternut (squash). Would it matter?
I love your recipes. I am new to low carb and baking, and so far I am not having great success, but I will keep going, because I feel the need to have yummy alternatives to keep me away from the Sugar Monster!
I hope the fires are out soon and everyone is safe. It seems the USA is copping some bad weather across the board at the moment.
Carolyn says
Hi Lynn…around here, pumpkin puree is usually sugar pumpkin. They are smallish pumpkins. I don’t know what Kent is but butternut has a bit higher carb count than pumpkin, I believe. Basically, you want just the puree. Do they sell it already canned? If so, then perfect. If not, then cooking and pureeing your own is fine but a lot more work!
Low carb baking takes a bit of time to get used to. If you aren’t successful, some of it can be the brands of almond flour and coconut flour, because they can really differ brand to brand. You need to learn to adjust a bit. Also, what sweetener are you using?
Grace says
Hi Lynn, I’m from Perth too. Just made this cake with butternut pumpkin. Looks good but for some reason it didn’t rise as well as I hoped. Will try one of the other options next as they look so yummy. Hope your cake turned out ok.
Laura T says
OK, I think I need to seriously consider getting some mini cake pans. You have about convinced me that baking small cakes would be a good thing for me. Especially with all the lovely flavor options and the lovely buttercream icing/frosting recipes.
Kristine says
Parenting at its finest. Now about this cake, do you have a full size version of this recipe? I think it’s going to be popular in my house.
Carolyn says
I don’t have this exact recipe but you could make the cake from this one https://alldayidreamaboutfood.com/pumpkin-spice-cake-with-brown-butter-frosting-low-carb-and-gluten-free/ and do a much larger cream cheese frosting (you’d need to do about 4 times the amount, at least).
Terra Agueda says
Oh I remember those days of competitive sports and travel… I know have started with my granddaughter- 3yrs old, 1 hr drive for gymnastics, once a week. (the small town we live in doesn’t offer much for kid activities). I am not sure how I will do when snow flies!
I do believe this pumpkin cake will be my saving grace – instead of coffee shop sugar rich options!
thanks!!!
Carolyn says
Somebody needed to warn me about what I was getting myself into with competitive soccer!
Lisa says
I’ve had those fun times,Yay us right?????????? Thanks for the lovely little pumpkin cake too.
Kim Pitts says
Lol…I know you find this hard to believe but one day you will wish you had that 6 hour trip…alone with your son back! My son was a wrestler and like you…I ran around for all the practices, matches, and tourneys wishing for a much less busier time…if only I had a time machine!
I may make this wonderful little cake today to fill my time…and my belly! Looks beautiful!
Karen says
Sweeeeet Liberty, that is the WORST. Realizing parenthood is not for the faint-of-heart, yesterday’s adventure still sucked big time. Sometimes the ONLY thing you can do is laugh. Thanks for thinking of everyone else anyway and posting a delicious-sounding recipe. Picked up two cans of pumpkin yesterday so…. YAY!! Know what I’ll be doing.
Carrie says
I’m hoping yesterday’s rain will go a long way towards knocking those fires out. Thanks for the recipe – it looks wonderful as always!