I have a set of adorable 4-inch springform pans, which are the perfect size for making mini desserts. When I want a little something sweet, but don't want an entire cake calling my name every time I walk through the kitchen, I reach for my mini pans. Four small servings, just enough for my small family, and the craving is satisfied and the temptation is gone. This particular cake was inspired by my husband's Aunt Margie. She made a spice cake with penuche frosting that he remembers fondly. Penuche is a brown sugar fudge similar in taste to pralines and is a southern favorite. Of course, brown sugar was not an option for me, so I recreated the flavor of her beloved frosting using low carb ingredients that passes the husband taste test! The addition of caramel flavoring gives the frosting a richer, more authentic flavor and tones down the peanut butter a bit, but it's just as delicious without it. I think you'll agree that this flavor combination of warm spices and caramel is a perfect fall treat.
Mini Spice Cake with Caramel Frosting (Low Carb, Gluten Free)
Makes 1 mini cake (4 servings)
5 tablespoons almond flour
1 tablespoon coconut flour
1 tablespoon unflavored whey protein powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
A pinch of salt
2 tablespoons butter, room temperature
2 tablespoons Golden LaKanto Monkfruit Sweetener (or other erythritol sweetener)
1 large egg
1/2 teaspoon vanilla extract
2 1/2 tablespoons heavy cream or almond milk
2 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 tablespoons peanut butter, no sugar added
2 tablespoons powdered erythritol (I used Swerve Confectioners)
4 drops English Toffee stevia (I used Sweet Leaf brand)
1/4 teaspoon vanilla extract
2 drops caramel flavoring or extract, optional (I used Capella brand, see photo below)
2 tablespoons heavy whipping cream
1. To make the cake: Preheat the oven to 325 degrees Fahrenheit. Grease two 4-inch springform pans or ramekins well; set aside.
2. In a medium bowl, whisk together the almond flour, coconut flour, whey protein powder, cocoa powder, baking powder, spices and salt; set aside. In a separate bowl, cream together the butter and erythritol. Add the egg and vanilla and beat on high until well combined. Add 1/2 of the dry ingredients and beat well. Add 1 tablespoon of cream (or almond milk) and beat again. Repeat with the remaining dry ingredients and cream, beating well between each addition until a smooth batter is formed. Divide the batter equally between the two prepared pans and level out.
3. Bake for 20-23 minutes or until the center is set. Remove from the oven and cool in the pans for about 10 minutes, then run a sharp knife around the edges and remove the cakes from the pans and allow to cool completely on a wire rack before frosting.
4. To make the frosting: In a medium bowl, beat the softened cream cheese, peanut butter and butter. Add the powdered sweetener, stevia drops, vanilla extract and caramel flavoring (if using) and beat until well combined. Add the whipping cream one tablespoon at a time, whipping after each addition, until fluffy and a spreadable consistency is reached.
5. Assemble the cake by placing one layer on a serving plate and spread with frosting. Place the second layer on top and spread the remaining frosting on the top and sides. Chill the cake for about 30 minutes to set the frosting before serving.
Nutritional Information per serving (1/4 cake): 311 calories, 7.9 g carbohydrates (2.1 g dietary fiber, 1.4 g sugars, 6.8 g sugar alcohols), 28.5 g total fat (14 g saturated fat, 0 g trans fat), 107 mg cholesterol, 167 mg sodium, 103.5 mg calcium, 42 mg potassium, 1 mg iron, 711 mg Vit A, 7.7 g protein. Net carbs per serving: 5.8 grams
Recipe and photo by Kathy Sheehan, copyright 2017
All rights reserved. Please do not duplicate without the author's permission.