AuthorGB Hernandez
RatingDifficultyAdvanced

TweetSaveShare
Yields9 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
Cupcakes
 1 ¼ cups almond flour
 2 eggs
 1 tbsp coconut oil
 1 tsp baking powder
 2 tbsp stevia
 ½ tsp baking soda
 1 tsp pumpkin extract
 1 tsp vanilla extract
 ¼ cup unsweetened almond milk
Frosting
 6 oz cream cheese, softened
 1 tbsp butter, melted
 ¼ cup powdered stevia
 3 tsp pumpkin extract
 1 tsp vanilla extract
 1 tsp cinnamon
 2 tsp pumpkin spice
 25 drops yellow food coloring
Directions
1

Preheat oven to 375°F and grease a cupcake tin.

Cupcakes
2

In a medium bowl, whisk the dry ingredients and set aside.

3

In a separate bowl, blend together the wet ingredients until well combined (about 2 minutes).

4

Slowly add the dry ingredients to the wet mix and continue blending for another 2- 3 minutes.

5

With a spoon, pour batter evenly into the tins.

6

Bake for 15-18 minutes or until done.
Note: To make sure cupcakes are done, insert a toothpick into the middle. If done, it will come out clean.

7

Allow cupcakes to completely cool before frosting.

Frosting
8

Add softened cream cheese and butter to a bowl and mix for 2 minutes.

9

Add in the stevia, pumpkin extract, vanilla extract, cinnamon, and pumpkin spice and continuing to mix until well combined.

10

Pipe icing onto the cooled cupcakes.

Category
Nutrition Facts

Serving Size 1 cupcake

Servings 9


Amount Per Serving
Calories 202
% Daily Value *
Total Fat 18g28%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Protein 6g12%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
Cupcakes
 1 ¼ cups almond flour
 2 eggs
 1 tbsp coconut oil
 1 tsp baking powder
 2 tbsp stevia
 ½ tsp baking soda
 1 tsp pumpkin extract
 1 tsp vanilla extract
 ¼ cup unsweetened almond milk
Frosting
 6 oz cream cheese, softened
 1 tbsp butter, melted
 ¼ cup powdered stevia
 3 tsp pumpkin extract
 1 tsp vanilla extract
 1 tsp cinnamon
 2 tsp pumpkin spice
 25 drops yellow food coloring

Directions

Directions
1

Preheat oven to 375°F and grease a cupcake tin.

Cupcakes
2

In a medium bowl, whisk the dry ingredients and set aside.

3

In a separate bowl, blend together the wet ingredients until well combined (about 2 minutes).

4

Slowly add the dry ingredients to the wet mix and continue blending for another 2- 3 minutes.

5

With a spoon, pour batter evenly into the tins.

6

Bake for 15-18 minutes or until done.
Note: To make sure cupcakes are done, insert a toothpick into the middle. If done, it will come out clean.

7

Allow cupcakes to completely cool before frosting.

Frosting
8

Add softened cream cheese and butter to a bowl and mix for 2 minutes.

9

Add in the stevia, pumpkin extract, vanilla extract, cinnamon, and pumpkin spice and continuing to mix until well combined.

10

Pipe icing onto the cooled cupcakes.

Keto Pumpkin Spice Cupcakes

Leave a Reply