Place the almond flour, baking soda, salt, and spices in a large bowl and whisk to combine. Put the eggs, pumpkin, sweetener, and butter in another large bowl and mix until smooth. Stir the wet ingredients into the dry ingredients.

Grease a 4 mini Bundt pans Ior 1 6-cup Bundt pan (see Note below)). Pour the batter into the prepared pans and cover with a paper towel and then with aluminum foil.

Set a trivet in a 6-quart Instant Pot and pour in 1 cup of water. Place the Bundt pans on the trivet. Stacking on top of each other.

Seal the lid, press Pressure Cook or Manual, and set the timer for 15 minutes (35 minutes if using a 6 cup bundt pan). Once finished, let the pressure release naturally. Allow to cool in the Instant Pot for 10 minutes before removing.

While the cakes are cooling, make the glaze: Mix the frosting ingredients together in a small bowl. Spoon the frosting over the warm cakes. Garnish with crushed nuts if desired.

SLOW COOKER METHOD: Complete Steps 1 and 2. Pour 2 cups of water into a 6-quart or larger slow cooker. Place the Bundt pans in the slow cooker, making sure that the water goes halfway up the side of the pans. Cover and cook on high for 2 hours or until a toothpick inserted in the middle of the cake comes out clean. Allow to cool in the slow cooker for 10 minutes before removing. Proceed to Step 5.

STORAGE: Store in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.