Pumpkin Cupcakes with Vanilla Cream Cheese Frosting – Keto, Low Carb & Gluten Free

I have had pumpkins on my mind lately, because fall is almost here!  This is a great pre-fall treat to indulge in!  These cupcakes are moist and taste like pumpkin pie.  I top them with a smooth and creamy vanilla cream cheese frosting, that is so easy to make.


  • For the Cupcakes
  • 1 3/4 cups super fine almond flour
  • 1/4 cup Oat Fiber  see note below
  • 2 eggs separated
  • 1/3 cup pumpkin puree
  • 1/3 cup sour cream
  • 1/2 cup swerve confectioners
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Frosting
  • 3/4 cup cream cheese at room temperature
  • 1/4 cup mascarpone cheese at room temperature
  • 1/4 cup  swerve confectioners (or powdered erythritol)
  • 1/4 cup heavy cream + 2 tablespoons or as needed
  • 1 teaspoon vanilla bean paste  see notes

*Optional: Ground cinnamon to dust over the top

  1. To make the cupcakes:
  2. Preheat oven to 350F.
  3. Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
  4. Whip up the egg whites until you have soft peaks.  Add the swerve and wet ingredients to a separate bowl and mix.
  5. Add the dry ingredients into the wet and mix by hand. Then fold in the egg whites until combined.  Scoop into silicone cupcake liners or paper liners.
  6. Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.  Allow to cool completely before frosting.
  7. ..................................

for full instruction please see : ketocookingchristian.com

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