I took one Keto Co. Charm Cake Mix and turned it into four mini loaves: carrot cake, chocolate pistachio, lemon and red velvet.
The carrot cake and red velvet get a creamy cream cheese frosting, the chocolate cake gets a pistachio nut butter frosting, and the lemon cake gets a simple dusting of powdered allulose. If you don’t want four mini loaves, you can also turn the same recipe into 8 cupcakes, with two of each flavour.
🍰 Servings: 4 mini loaves
⏱ Prep Time: 20 minutes
⏱ Cook Time: 15-20 Min
⏱ Total Time: Approximately 1 hour, including cooling and frosting
🛒 What You’ll Need
Base Cake
• 1 x 290g Keto Co. Charm Cake Mix
• Ingredients required on the packet to prepare the mix (3 Eggs, 120ml Melted butter, 120ml cream, 60ml water, 1 tsp vanilla essence)
Prepare the Charm Cake Mix according to the instructions on the packet.
Once the batter is ready, weigh the total batter and divide it into 4 equal portions.
🥕 Mini Carrot Cake
Add to ¼ of the prepared cake batter
• 25g finely grated carrot
• ¼ tsp cinnamon
• ⅛ tsp ground nutmeg
• ¼ tsp vanilla extract
• 10g chopped pecans
• Optional: small pinch of ground ginger
Cream Cheese Frosting
• 40g full fat cream cheese, softened
• 10g butter, softened
• 10–15g powdered allulose, to taste
• ¼ tsp vanilla extract
To finish
• 5g chopped pecans
Step 1: Flavour the batter
Add the grated carrot, cinnamon, nutmeg, vanilla and chopped pecans to one quarter of the prepared Charm Cake batter. Fold gently until combined.
Step 2: Bake
Transfer the batter to a greased or lined mini loaf tin. Bake according to the Charm Cake Mix instructions, checking early because the smaller loaf will cook faster.
Step 3: Cool
Allow the cake to cool completely before frosting.
Step 4: Make the frosting
Beat the cream cheese, butter, powdered allulose and vanilla until smooth and creamy.
Step 5: Finish
Spread the frosting over the cooled carrot cake and sprinkle with chopped pecans.
🍫 Mini Chocolate Pistachio Cake
Add to ¼ of the prepared cake batter
• 10g unsweetened cocoa powder
• 10g powdered allulose
• ½ tsp vanilla extract
• 1 tbsp strong cooled coffee or espresso
• 15g chopped pistachios
Pistachio Frosting
• 35g smooth pistachio nut butter
• 30g full-fat cream cheese
• 15g butter, softened
• 10–15g powdered allulose, to taste
• ½ tsp vanilla extract
• 1–2 tsp cream, if needed
To finish
• 5g chopped pistachios
Step 1: Add the chocolate
Mix the cocoa powder and powdered allulose together. Add to one quarter of the prepared Charm Cake batter.
Step 2: Add the flavour
Fold in the vanilla, cooled coffee and chopped pistachios.
Step 3: Bake
Transfer to a greased or lined mini loaf tin. Bake according to the Charm Cake Mix instructions, checking early.
Step 4: Make the frosting
Beat the pistachio nut butter, cream cheese and butter until smooth. Add the powdered allulose and vanilla. If needed, add cream ½ tsp at a time until you have a spreadable consistency.
Step 5: Finish
Allow the cake to cool completely, then spread with the pistachio frosting and sprinkle with chopped pistachios.
🍋 Mini Lemon Cake
Add to ¼ of the prepared cake batter
• Zest of ½ large lemon
• 1 tsp fresh lemon juice
• ½ tsp vanilla extract
To finish
• 5g powdered allulose
Step 1: Add the lemon
Fold the lemon zest, lemon juice and vanilla into one quarter of the prepared Charm Cake batter.
Step 2: Bake
Transfer to a greased or lined mini loaf tin. Bake according to the Charm Cake Mix instructions, checking early for doneness.
Step 3: Cool
Allow the cake to cool completely before removing it from the tin.
Step 4: Finish
Dust the top lightly with powdered allulose.
❤️ Mini Red Velvet Cake
Add to ¼ of the prepared cake batter
• 5g unsweetened cocoa powder
• 5g powdered allulose
• ½ tsp vanilla extract
• Red food colouring, as needed
• ½ tsp apple cider vinegar
• 1 tbsp cream
Cream Cheese Frosting
• 40g full fat cream cheese, softened
• 10g butter, softened
• 10–15g powdered allulose, to taste
• ¼ tsp vanilla extract
Step 1: Add the cocoa
Mix the cocoa powder and powdered allulose together, then fold into one quarter of the prepared Charm Cake batter.
Step 2: Add the red velvet flavour
Add the vanilla, red food colouring, apple cider vinegar and cream. Mix gently until evenly combined.
Step 3: Bake
Transfer to a greased or lined mini loaf tin. Bake according to the Charm Cake Mix instructions, checking early because of the smaller size.
Step 4: Cool
Allow the cake to cool completely before frosting.
Step 5: Make the frosting
Beat the cream cheese, butter, powdered allulose and vanilla until smooth and creamy.
Step 6: Finish
Spread the frosting over the cooled red velvet cake. For a pretty finish, crumble a tiny piece of cake over the top.
💡 Tips from the Keto Kitchen
• Weigh the prepared batter before dividing it so all four cakes start with the same amount of base mix
• Don’t add too much carrot, as the extra moisture can make a small keto cake heavy
• Let the cakes cool completely before adding cream cheese frosting
• Fresh lemon zest gives the lemon cake most of its flavour
• Keeping the pistachio nut butter in the frosting gives you a stronger pistachio flavour without making the cake too dense
• Start checking the mini loaves early because they will bake faster than one full-size cake (15-20 min depending on your oven)
• For cupcakes, divide each flavour between two cases
🍰 Why You’ll Love This Recipe
• One Keto Co. Charm Cake Mix gives you four different flavours
• Perfect for smaller portions or a little tea party
• Four flavours without making four separate cake batters
• Easy to turn into cupcakes
• Simple keto friendly ingredients
• Great for sharing
💬 Have you tried this?
Which one would you make first?
🥕 Carrot
🍫 Chocolate Pistachio
🍋 Lemon
❤️ Red Velvet
Tag me @kimsketo365 on social media. I love seeing your kitchen creations.
👉 Want more keto recipes?
Check out my Keto Custard Slice next!
