One of the advantages to being a baker and a macro counting fitness fanatic is that I often find ways to make the sweet treats we love into something that fits our diets. This morning I was starting our meal prep, and realized I had a cup of pumpkin in the fridge from a few days ago. Pumpkin doesn’t really last long once you open the can. So I was trying to think, how could I use this? And this was the result… Mini Pumpkin Keto Cakes!
Ingredients:
1 Cup Pumpkin
1/2 Cup Coconut Oil
1/4 Cup Coconut Flour
4 Large Eggs
1 Tsp Cinnamon
1/8 Tsp Nutmeg
1/2 Tsp Pumpkin Pie Spice
1 Tsp Baking Powder
1/4 Tsp Salt
1 Tsp Vanilla Extract
1/4 Cup Swerve Sweetener
1 Scoop of Gold Standard Vanilla Whey Protein
Pre-heat oven to 350, and spray a 9×9 or 9×13 baking pan. Combine dry ingredients in one bowl, and wet ingredients in another. (If Coconut oil is solid, melt it to a liquid state.) Add the wet ingredients into the dry. Mix thoroughly. Transfer the batter into your greased baking pan. Place in oven for 30-40min. Toothpick to test!
Remove from oven and let cool. Cut the cake into squares and enjoy! (Optional Frosting Below)
Makes 12 servings: Macros without frosting: 133 Calories per Serving, 11.4g Fat, 4.5g Carbs, 2.3g Fiber, 2.2g Net Carbs, 4.4g Protein
Optional Frosting for Keto Cakes: Now depending on the caloric intake, some keto-dieters may opt for no frosting. The cake is delicious both ways! Here is the optional frosting recipe:
3 Tbsp of Butter
1 Tbsp Heavy Cream
1/4 Cup Swerve Confectioners
Combine ingredients for the icing in a bowl and mix with a mixer until well combined. If the icing is too soft add an additional Tbsp of swerve to thicken. (Other thickening agents can be used as well – if you prefer)
Frost the Keto Cakes and sprinkle with a little cinnamon and stevia. Enjoy!
Macros for Frosting: 12 Servings:
My Personal Review of my cake recipe: The cake is good. Not too sweet, was moist and flavorful. The frosting I wasn’t crazy about. I used swerve for the first time, and don’t love the product. I wanted to give it a try as an alternative for baking fit friendly snacks. If I were to make the recipe again, I may opt for a cream cheese frosting instead so I could use less swerve confectioner sugar. 🙂
Also, please note this recipe is keto because that is the diet I currently follow. You can easily alter the recipe and substitute the coconut oil and the eggs out, to have this fit a lower fat diet.
Hope you guys enjoy this recipe! Stay tuned for more!
