Keto Pumpkin Cupcakes
Keto pumpkin cupcakes just in time for fall season. Only 4g net carbs with a smooth pumpkin spice cream cheese frosting on top. No aftertaste and full of flavor using real pumpkin in these keto cupcakes!
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Servings: 8 cupcakes
Calories: 227kcal
Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- 2.5 tablespoon coconut flour
- 1/2 cup ChipMonk Allulose
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/8 teaspoon salt
- 2 large eggs
Wet Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon canned pumpkin
- 1 teaspoon liquid monk fruit
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces full fat cream cheese
- 2 tablespoon sour cream
- 1/4 cup ChipMonk Allulose powdered
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon liquid monk fruit
- 1/4 teaspoon pumpkin spice optional
Instructions
Pumpkin Cupcake
- Preheat oven to 350°F and melt butter
- Mix all dry ingredients together
- Grab melted butter and mix the rest of the wet ingredients
- Place in baking cups and shake down batter. Do this by dropping the baking cup a few times on counter until batter settles.
- Place in preheated oven for 25-30 minutes
Cream Cheese Frosting
- Make sure cream cheese is room temperature
- Mix all ingredients together until smooth
Video
Notes
Helpful Recipe Tips
- Sub almond flour for coconut flour? You can remove the coconut flour but you cannot swap the almond flour for coconut flour. Note, if you do remove the coconut flour they will rise but the end texture will not be as moist. It will be more spongy.
- No canned pumpkin? If you don't have any canned pumpkin just double your melted butter.
- Powdered sweetener only in the cream cheese frosting. I used ChipMonk allulose to keep the aftertaste away. I used a small blender to powder the sweetener. This saves money instead of buying two sweeteners. Here is the blender I use.
Nutrition
Calories: 227kcal
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