Keto Pumpkin Cupcakes
Sugar free, grain free, keto pumpkin cupcakes with Maple Cream Glaze
Prep Time20 mins
Cook Time18 mins
Servings: 12 Cupcakes
- 1/2 cup avocado oil
- 1 cup swerve
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1/3 cup chopped pecans for topping
Preheat oven to 350 F. 180 C. Gas 4
Mix all dry ingredients in a bowl. Set aside.
Add avocado oil and swerve granular sweetener.
Add eggs one at a time.
Add pumpkin puree. Mix well.
Add almond milk to sour cream. Stir together. Add to Mixture.
Add in dry ingredients. Mix on low until just incorporated.
Spray cupcake liners.
Fill each one. This is 12 servings.
Sprinkle chopped pecans on top of each muffin.
Bake for 15 to 20 minutes or until toothpick comes out clean.
NET CARBS: 2
The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk. Nutrition will vary if using a frosting.
Serving: 1Cupcake | Calories: 300kcal | Carbohydrates: 4g | Protein: 9g | Fat: 27g | Fiber: 4g