These little spiced cakes make the perfect fall dessert! If you don’t own a mini bundt cake pan, you can make cupcakes instead. The sauce pairs beautifully with the cakes, but is also delicious served over ice cream.
Mini Pumpkin Gingerbread Bundt Cakes
Makes 6 mini bundt cakes
4 large eggs
2/3 cup allulose
5 tablespoons unsalted butter, melted and cooled with extracts whisked in
1 teaspoon vanilla extract
1/2 teaspoon molasses extract (or 1 teaspoon regular molasses)
1/4 cup pumpkin puree
1/4 cup + 2 tablespoons coconut flour
3/4 teaspoon xanthan gum
2 tablespoons unflavored whey protein powder
3/4 teaspoon baking powder
1/8 teaspoon salt
1-1/2 teaspoons gingerbread spice blend
1/4 teaspoon ground ginger
1. Preheat the oven to 350 degrees Fahrenheit and adjust the rack to the middle position. Thoroughly butter/grease a mini bundt cake baking pan; set aside.
2. Place the eggs and allulose in the bowl of a standing mixer with a whisk attachment (or use a large bowl and a handheld electric mixer). Whisk on medium-high for 8 minutes, then reduce the mixer to low and slowly drizzle in the melted and cooled butter with the extracts whisked in and the puréed pumpkin. Do not overmix, so as not to deflate the egg mixture. Sift in the coconut flour, xanthan gum, whey protein powder, baking powder, salt and spices. Gently fold the dry ingredients into the egg mixture with a wooden spoon or rubber spatula until incorporated. Let the batter sit at room temperature for a few minutes to hydrate the coconut flour.
3. Spoon the batter into the buttered pan or put the batter into a large piping bag and pipe the batter into the pan. Bake for 21-23 minutes, or until just turning golden brown around the edges. Let the cakes cool in the pan for 10 minutes and then invert them onto a wire rack. Serve warm or at room temperature with sauce or top with your favorite keto ice cream.
Nutritional Information per mini bundt cake (no sauce): 175 calories, 5.9 g carbohydrate (3 g dietary fiber, 1.1 g sugars), 13.9 g total fat (8.2 g saturated fat, 0 g trans fat), 149 mg cholesterol, 132 mg sodium, 75.7 mg calcium, 57 mg potassium, 1 mg iron, 618 IU Vit A, 6.2 g protein. Net carbs per mini cake (no sauce): 2.9 grams
Keto Bourbon Toffee Sauce
Makes 1 cup (16 servings)
1/2 cup (1 stick) unsalted butter
1/4 cup allulose
1/4 cup LaKanto Golden, powdered (blitz in a food processor)
A pinch of salt
1/4 cup heavy whipping cream
3-4 tablespoons bourbon, to taste (or Rum can be substituted, if desired)
1/2 teaspoon vanilla extract
1/4 teaspoon xanthan gum
1. Combine butter, sweeteners and a pinch of salt in a medium saucepan over medium-low heat; allow butter to melt and sweeteners to dissolve. Stir constantly until butter begins to turn light brown (about 5 minutes).
2. Whisk in the cream, bourbon, vanilla and xanthan gum. The sauce will bubble up rapidly, then return to a simmer. Reduce heat to low and whisk constantly until sauce has thickened a bit, about 3-5 minutes. Note: Sauce will continue to thicken further when removed from the heat, so it may not seem as thick as it will be in the end.
3. Remove from heat and allow to cool. Can be stored in the refrigerator for up to 2 weeks and reheated when serving.
Nutritional Information for 1 tablespoon: 71 calories, 0.3 g carbohydrate (0 g fiber, 0 g sugars, 0.3 g sugar alcohols), 7.3 g total fat (4.5 g saturated fat), 20 mg cholesterol, 6 mg sodium, 1.7 mg calcium, 2 mg potassium, 1.1 g alcohol, 68 IU Vit A, 0 g protein. Net carbs per serving: 0 grams
Photos and recipes by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.
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