Quick & Easy Mini Frosted Pumpkin Cakes (Low Carb & Gluten Free)

These quick cakes bake for 20 minutes
in the oven (right cake), or for 90
 seconds in the microwave. (left cake)

Cake Ingredients:
coconut oil cooking spray
2 tablespoons butter
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup Lakanto Golden monkfruit sweetener (or sweetener of choice)
2 tablespoons almond milk
1 teaspoon baking powder
2 eggs
1/8 teaspoon pink Himalayan or sea salt
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice**
1/2 teaspoon maple extract
Frosting Ingredients:
2 tablespoons cream cheese
1 teaspoon heavy whipping cream
2 tablespoons Lakanto Powdered sweetener (or powdered sweetener of choice)
1/8 teaspoon pumpkin pie spice**
Garnish:
2 teaspoons chopped pecans (optional)

Method:
Preheat oven to 350*. Spray two 4 inch diameter ramekins with the cooking oil spray 
and set aside. 
Place the butter in a small glass bowl, or 2 cup measuring cup, and heat in the microwave 
for 15 - 20 seconds or just until melted. Whisk in the rest of the cake ingredients to create a smooth batter. Divide the batter evenly between the prepared ramekins. Place on a baking sheet and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Slide a knife around the inside of the ramekins and then carefully remove the cakes. 
Alternate Method:
Cook one cake at a time, in a microwave oven, for 60 to 90 seconds or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Slide a knife around the inside of the ramekins and then carefully remove the cakes. 
Frosting:
Place the cream cheese in a small glass bowl. Microwave for 8 t0 15 seconds, or just until softened or room temperature. Whisk in the cream, sweetener and spice, to make a smooth frosting. When the tops of the cakes are cool to the touch, frost the top of each cake with half of the frosting. If desired, sprinkle 1 teaspoon of chopped pecans on top of each cake. Cut each cake in half and serve, or store in an airtight container, in the refrigerator. Makes 4 servings.

**To make your own homemade pumpkin pie spice seasoning, please see this recipe: https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

Left cake: baked in microwave
Right cake: baked in oven

Notes: These mini cake are such a quick and tasty dessert!
Microwaved cakes rise a little higher and have a lighter texture.
Oven baked cakes are a little denser, but my husband and I like the taste 
and texture better than the microwaved version. These are good served immediately, but we also think the flavor improves after being chilled or served the next day. (We ate leftover portions, the next day,  for breakfast.)

Nutritional info per serving (half a cake):
approximately 211.2 calories ~ 17 grams fat ~ 6.6 grams net carbs
~ 7 grams protein