Fall's cool days call for warm spices that fill your senses with the cozy essence of the holidays. Our Keto Pumpkin Spice Latte coffee cakes are the answer
Preheat oven to 400 degrees F
In a medium mixing bowl, add all dry ingredients for the cakes and mix thoroughly.
To the mixing bowl, add the eggs and 3 tbsp pumpkin puree; mix until batter is combined. Should be a fairly thick batter.
Lay a silicone mat on a baking sheet and situate 4 English Muffin rounds on there. Lube the inner parts of the Round with cooking spray, butter, coconut oil, etc.
Even distribute batter into all 4 English Muffin Rounds. Gently spread batter around so that it covers the bottom of the Round and is evenly distributed within each Round.
Bake cakes for 13-15 minutes, until a toothpick test comes out clean.
Let them cook for 5-10 minutes before removing the cakes from the rounds. If you lubricated the rounds well enough, they should slide right off. You may need to use a knife to gently trace around the outside of the cake to separate any spots that may have stuck to the round.
In a microwave safe bowl, microwave the cream cheese and pumpkin puree in 20 second increments until you can stir them together into a smooth mixture.
Add the monk fruit, ginger and vanilla extra. Stir until well combined.
Add 1-3 tbsp of heavy cream, or until the glaze reaches your desired consistency.
You may need to microwave the glaze again for 10-20 seconds before drizzling it over the cakes just to loosen it up a bit.
After turning the cakes out of the English Muffin Rounds, drizzle them with the glaze.
Optional: Sprinkle with some toasted walnut for a little added crunch.