Yield: 12 mini cakes
Serving size: 1 mini cake

Ingredients

For the Cake:

• 1½ cups (½ bag) Fearless Keto Maple Pancake & Muffin Mix
• 3 Tbsp Lakanto Golden Monkfruit sweetener or any other “brown” sweetener
• ⅛ tsp salt
• 4 oz cream cheese, softened
• 2 Tbsp butter, softened
• 2 large eggs + 1 egg white (can use 3 whole eggs if you like a more “eggy” flavor)
• 1 to 2 Tbsp unsweetened nut milk (only if needed in case batter is too thick)
• Additional butter/coconut oil for oiling muffin tin (silicone molds might not need oiling)

For the Glaze:

• 3 Tbsp butter, melted
• 3 Tbsp powdered sugar-free sweetener (i.e. Swerve, Lakanto, Steviva brands)
• 1 Tbsp sugar-free maple syrup

Instructions

For the Cake:

1. Preheat oven to 350 degrees Fahrenheit.  
2. Oil a muffin tin or use liners if preferred. Alternatively, place a 12-cavity silicone pan or one dozen 2½” wide x 1” deep individual decorative molds on a baking sheet. The baking sheet will stabilize the silicone molds. Set aside.
3. In a medium bowl, combine all the dry ingredients: the maple mix, sweetener, and salt. Set aside.
4. In a separate large bowl, add the cream cheese, and, using a hand or electric mixer, beat the cream cheese until light and fluffy.
5. Add the butter and continue to mix until well incorporated, followed by the eggs and egg white and continue to blend for at least 1 minute until reaching a smooth consistency.
6. Gradually add the dry mixture to the butter/cheese/egg mixture, and continue to use a hand/electric mixer to blend ingredients together until a smooth batter is formed.
7. If batter is too thick to pour into the muffin cavities/silicone molds, you can add 1-2 Tbsp of nut milk to the batter (avoid over-thinning).
8. Using a tablespoon, scoop 2 Tbsp of batter evenly into each muffin cavity.
9. Bake for 19 to 20 minutes. (Note: mini cakes will continue to cook after removing from oven so avoid overbaking).
10. Prepare the glaze, allowing time for the cakes to cool before removing them from the muffin tin/molds.

For the Glaze:

1. Combine all glaze ingredients in a small bowl and whisk until well combined and slightly thickened.
2. Drizzle on top of each mini cake and enjoy!
3. Place leftover mini cakes in an airtight container and either refrigerate or freeze.