Pumpkin Spice Mini Loaves

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Pumpkin Spice Mini Loaves

You know fall is in the air when Pumpkin spice is being added to coffee cups, mini loaves, cakes and pies all around the world. The Pike household is no exception to this rule. Our house has been overflowing with the smells of autumn as we play with new ingredients and create new fall type dishes.

These Pumpkin Spice Mini Loaves are a sinfully delightful dessert treat without all the nasty carbs. They’re best served cool, so store them in your refrigerator in a sealed container.

Our pumpkin spice mini loaves are good any time of year, but there’s something magical about them this time of year. Maybe it’s part of the pre-hibernation process as we switch gear from hot to cool weather,as we get ready for the even colder temps around the corner.

Either way, throw on a sweater and your best pair of boots and indulge in a Keto friendly pumpkin spice lime loaf. We hope you like them as much as we do.

  • Prep Time10 min
  • Cook Time50 min
  • Total Time1 hr


For the mini loaves

  • 1/2 cup butter, softened
  • 1 cups confectioners swerve
  • 4 large eggs
  • 1 cup almond flour
  • 2/3 cup coconut flour
  • 1/4 cup Creme fraiche or sour cream
  • 1/2 cup whipping cream
  • 1 1/2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp Himalayan pink salt
  • 2 tsp ground cinnamon
  • 1 tsp all spice
  • 1 1/2 tsp ginger
  • 1/2 tsp ground nutmeg
  • 1/2 cup chopped pecans
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract

For the icing

  • 12 ounces regular cream cheese, softened
  • 1/4 butter, softened
  • 1/4 cup heavy cream
  • 1/2 cup confectioners swerve
  • 1 tsp vanilla



For the Loaves
Cream butter at medium speed with a hand mixer.
Gradually add swerve, until totally mixed
Add eggs 1 at a time, alternating with pumpkin and flour
Add spices and combine
Add pecans and vanilla, mix again
Spoon batter into 12 silicon loaf pans.
Bake at 325° for 40 minutes for mini cupcakes or 50 for mini loaves. (until a wooden pick inserted in center comes out clean.)
Cool in pans slightly before removing from pans.
Top with Cream Cheese Icing when completely cool.

For the Icing
Whip cream cheese until it’s smooth.
Add softened butter, vanilla, powdered swerve and whip again until totally combined.
Turn the mixer up to high setting for the last 5 minutes to help the frosting fluff.

we did 6 mini loaves and 12 mini cupcakes.
Store in the refrigerator
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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