Keto Pumpkin Cupcakes with Cinnamon Frosting
These delicious cupcakes make a wonderful seasonal treat for any occasion. They are low carb and keto friendly.
Ingredients
For the Cupcakes
- 1 3/4 cups Blanched Almond Flour
- 1/4 cup Coconut Flour
- 2/3 cup Granulated Erythritol Sweetener
- 2 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 3 Large Eggs, Room Temperature
- 3/4 cup Pumpkin Puree
- 1/3 cup Butter, Melted
- 1/4 cup Unsweetened Almond Milk
- 1 tsp Vanilla Extract
For the Cinnamon Frosting
- 8 oz Cream Cheese, Softened
- 1/4 cup Butter, Softened
- 2/3 cup Powdered Erythritol Sweetener
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
Equipment
- muffin pan
- hand mixer
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with parchment or silicone cupcake liners.
- In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice and salt.
- In another bowl, whisk the eggs, pumpkin puree, melted butter, almond milk and vanilla until smooth. Pour into the dry ingredients and stir until the batter is thick and lump free.
- Divide the batter evenly between the 12 liners, filling each about 3/4 full, and smooth the tops with the back of a spoon.
- Bake for 22 to 25 minutes, until the tops spring back when pressed and a toothpick comes out clean. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
- Beat the cream cheese and butter for 2 minutes until light and fluffy. Add the powdered sweetener, cinnamon and vanilla and beat again until smooth.
- Pipe or spread the cinnamon frosting onto the cooled cupcakes and finish with a light dusting of cinnamon if you like.
Nutrition
Serving: 1servingCalories: 281kcalCarbohydrates: 7gProtein: 7gFat: 25g
Tried this recipe?Let us know how it was!