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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 cup almond flour
  • 1 cup powdered sweetener
  • 2/3 cup coconut flour
  • 2 tsp ground cinnamon
  • 1 1/2 tsp cream of tartar
  • 1 1/2 tsp ginger
  • 1 tsp allspice
  • 3/4 tsp baking soda
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup butter, room temperature
  • 4 large eggs
  • 1/4 cup crème fraîche or sour cream
  • 1/2 cup chopped pecans
  • 1 cup pumpkin purée
  • 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
In a large mixing bowl, combine all dry ingredients, including sweetener.

2. Cream butter into the dry mix.

3. Add eggs one at a time, stirring between each one.

4. Add remaining ingredients and mix again.

5. Spoon batter into silicon mini-loaf pans.

6. Bake at 325°F for 50 minutes or until a toothpick inserted in centre comes out clean.

7. Cool slightly before removing from pans.

8. Top with cream cheese frosting 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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