Sticky and sweet, these keto and gluten-free spiced pumpkin baby pound cakes taste as lovely as they look. Make them shine with our super easy cream cheese and whey protein icing recipe!
Preheat the oven to 180 °C (355 °F). Butter and dust the mini pound cake pans with lupin flour.
Whisk together 3/4 cup lupin flour, 1 teaspoon baking powder and 1 tablespoon pumpkin pie spice. Set aside.
Cream the 1/2 cup butter for about 5 minutes on medium speed, until pale and fluffy. Then, slowly add 1/2 cup keto sweetener and continue beating until doubled in size.
Lightly beat 2 eggs plus 2 egg yolks in a separate small bowl, with a fork or whisk.
With the the mixer on slow speed, add the beaten eggs slowly to the creamed butter and sweetener, followed by the 3/4 cup pumpkin puree.
Add the reserved dry ingredients, and continue mixing until the batter is fully combined.
Spoon the pumpkin cake batter into the mini bundt pans, and hit the tray against the counter a couple of times to settle the batter.
Take it into the preheated oven, and turn down the temperature to 165 °C (330 °F). Bake the mini cakes for 30 minutes, and test with a toothpick - should be mostly clean.
Cream cheese protein icing
In a small bowl, add the 1 1/2 scoop unflavored whey protein powder, and slowly add 3 tablespoons water while mixing with a fork or spoon until it forms a smooth paste without any protein clumps.
Add the 2.5 ounces cream cheese and mix it really quickly until it's fully dissolved into the whey protein cream.
Add the 1 teaspoon vanilla extract, and about 40 drops of stevia (or your keto liquid sweetener of choice). Adjust to taste.
Notes
You can use vanilla flavored whey proteininstead of unflavored. In this case, omit the vanilla extract, and adjust the amount of sweetener.
If you don't have ready pumpkin pie spice,add this homemade mix instead: 2 teaspoons cinnamon, 1 teaspoon ginger powder, 1/2 teaspoon allspice, 1/4 teaspoon clove powder, 1/4 teaspoon cardamom powder and 1/8 teaspoon ground nutmeg.