Keto Pumpkin Cupcakes
Sugar free, grain free, keto pumpkin cupcakes with Maple Cream Glaze
Servings: 12 Cupcakes
Calories: 190kcal
Equipment
- cupcake liners
Ingredients
Dry Ingredients
- 2 1/2 cups almond flour blanched
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1/8 teaspoon nutmeg Freshly Ground
- 2 tablespoons pumpkin spice Homemade Recipe Here
Wet Ingredients
- 1/2 cup avocado oil
- 1 cup swerve
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
Garnish
- 1/3 cup chopped pecans for topping
Instructions
CUPCAKE INSTRUCTION
- Preheat oven to 350 F. 180 C. Gas 4
- Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
- Mix eggs until fully blended very well
- Stream in avocado oil.
- Add pumpkin puree. Mix well.
- 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 20 to 25 minutes. Inside temperature should be 210 degrees F. You'll also know they are done, when you gently touch the top and it bounces back.
Notes
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.
Nutrition
Serving: 1Cupcake | Calories: 190kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Fiber: 3g