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!
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
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.
Keto Pumpkin Cupcakes
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto pumpkin cupcakes
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