Keto Pumpkin Spice Cupcakes
ChefGB HernandezDifficultyAdvancedServings 9
Serving size 1 cupcake
Net Carbs
- Amount Per Serving
- Calories 202
- % Daily Value *
- Total Fat 18g24%
- Protein 6g
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
* 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
Directions
Preheat oven to 375°F and grease a cupcake tin.
In a medium bowl, whisk the dry ingredients and set aside.
In a separate bowl, blend together the wet ingredients until well combined (about 2 minutes).
Slowly add the dry ingredients to the wet mix and continue blending for another 2- 3 minutes.
With a spoon, pour batter evenly into the tins.
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.
Allow cupcakes to completely cool before frosting.
Add softened cream cheese and butter to a bowl and mix for 2 minutes.
Add in the stevia, pumpkin extract, vanilla extract, cinnamon, and pumpkin spice and continuing to mix until well combined.
Pipe icing onto the cooled cupcakes.
Ingredients
Ingredients
Directions
Directions
Preheat oven to 375°F and grease a cupcake tin.
In a medium bowl, whisk the dry ingredients and set aside.
In a separate bowl, blend together the wet ingredients until well combined (about 2 minutes).
Slowly add the dry ingredients to the wet mix and continue blending for another 2- 3 minutes.
With a spoon, pour batter evenly into the tins.
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.
Allow cupcakes to completely cool before frosting.
Add softened cream cheese and butter to a bowl and mix for 2 minutes.
Add in the stevia, pumpkin extract, vanilla extract, cinnamon, and pumpkin spice and continuing to mix until well combined.
Pipe icing onto the cooled cupcakes.
Notes
