Ingredients

The following ingredients have 4 Servings
  • 1/2 recipe Sugar-Free Caramel Sauce
  • 1/3 cup pumpkin puree
  • 1/4 cup butter, melted
  • 2 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 6 tbsp powdered Swerve Sweetener
  • 6 tbsp almond flour
  • 1 tsp pumpkin pie spice

Instruction

  • Make the caramel sauce according to the directions, but leave out the additional water in Step 4. Let it cool completely before proceeding.
  • Preheat the oven to 350F and lightly grease 4 small (4 ounce) ramekins.
  • In a large bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract. Stir in the sweetener, almond flour, and pumpkin pie spice until well combined.
  • Divide about 2/3 of the batter between the ramekins to cover the bottom of each. Use a spoon to make a well in the batter (you want some batter to cover the bottom of the ramekin but raised on the sides).
  • Spoon 1 tablespoon of caramel sauce into each well. Use the remaining batter to cover the caramel in each ramekin.
  • Bake 20 to 25 minutes, until the cakes are golden brown and the tops are just barely firm to the touch. The caramel sauce may be bubbling up a bit through the top.
  • Remove and let cool 10 minutes before serving in the ramekins (these will not stand up to be flipped out of the ramekins).
  • Top with keto vanilla ice cream, if desired, and the remaining caramel sauce. If the sauce has thickened considerably, add a tbsp of water and re-warm gently in the pan.