Pumpkin Spice Cakelets
This is my first autumn since moving back to Upstate South Carolina, and the contrast between fall here and fall in Florida couldn’t be more stark: a Carolina fall is lush with colorful fall foliage and crisp mountain air, while in Florida the swampy summer still looms large, causing you to sweat the moment you leave the house. But all across these United States, there is a new hallmark of the changing seasons, whether the weather changes or not: Pumpkin Spice. There are candles, coffees, and even cat litter (not joking!) scented with America’s favorite flavor. So how could I resist jumping on the bandwagon?
These scrumptious mini pumpkin spice caramel cakes adhere to Maria Emmerich’s protein sparing modified fast protocol: They are fully carnivore other than the sweetener, and are high in protein rather than high in fat. I formulated the recipe using Keto Chow, which is a fantastic protein powder that includes a nutrient blend of minerals and electrolytes formulated by Dr. Ken Berry and that can’t be found in other basic protein supplements.
My favorite part of this recipe is how easy it is to make - you basically throw everything in a blender, scoop it into the pan, and bake it! Yay!
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Ingredients
10 liquid egg whites
1/2 cup powdered monk fruit (I use Lakanto)
3 scoops (or 3 individual packets) Keto Chow Pumpkin Spice Caramel flavor
3 large chicken eggs
1 teaspoon Bakewell Cream
(optional) 1 tablespoon cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon cloves
(optional) 1 teaspoon vanilla extract
Equipment
Food processor or blender
Mini cake or donut pans (I used this fall themed Nordic Ware pan)
Cook the Egg Whites
Pour the liquid egg whites into a non-stick fry pan and stir gently until scrambled. Whites should be glistening but not runny.
Set the egg whites aside to cool while you gather the other ingredients.
Bake the Cakelets
Preheat the oven to 325°F and grease your cake pan. Place it on a baking sheet lined with parchment paper.
Place all ingredients in a food processor and blend until smooth, stopping occasionally to scrape the sides. Batter should be thick but consistent.
Divide the batter evenly into your mini loaf pan, keeping in mind that the batter will rise. It’s better to slightly underfill each cavity than overfill.
Bake for 35-40 minutes until golden brown. Turn off the oven and crack the door open to allow the cakelets to cool for five minutes before removing from the oven to cool completely.
A warm piece of pumpkin cake pairs well with my homemade carnivore ice cream!
