Keto Pumpkin Cupcakes
Sugar free, grain free, keto pumpkin cupcakes with Maple Cream Glaze
Servings: 12 Cupcakes
Calories: 279kcal
Equipment
Ingredients
Dry Ingredients
- 2 1/2 cups almond four
- 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
GLAZE INGREDIENTS
- 1 cup Swerve confectioner's sweetener
- 2 tablespoons almond milk
- 1/4 teaspoon maple extract
Instructions
CUPCAKE INSTRUCTION
- Preheat oven to 350 F. 180 C. Gas 4
- Mix all dry ingredients in a bowl. Set aside.
- Add avocado oil and swerve granular.
- Add eggs one at a time. Mix for one minute each.
- 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.
- Bake for 15 minutes or until toothpick comes out clean.
GLAZE INSTRUCTiON
- Mix heavy cream or almond milk with maple extract.
- Add Swerve confectioner's sweetener. Mix until creamy. Pour over each cooled cupcake.
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: 279kcal | Carbohydrates: 6g | Protein: 10g | Fat: 23g | Fiber: 4g