Best Keto Pumpkin Spice Latte Cupcakes Recipe

LUCY SCHAEFFER PHOTOGRAPHY

Great news! Two of the best things have finally met: pumpkin spice and keto desserts. Keto Pumpkin Spice Latte Cupcakes combine everything that’s amazing about a Pumpkin Spice Latte with a delicious, keto-approved cupcake.

Since the ketogenic diet requires eating low-carb and high-protein, regular flour and sugar are off-limits. No fear, though, the batter is made with almond flour and Swerve, an erythritol-based keto-friendly sweetener. There’s an ample amount of pumpkin spice in there, too, obviously. The frosting is traditional cream cheese, which pairs perfectly with the tender cake. (We’re assuming you’re down with cheese as a keto eater, since it’s key in everything from chaffles to pancakes.) If you don’t like cream cheese frosting, try plain whipped cream, instead.

Serve these at a keto-friendly birthday party, at a fall brunch potluck, or even at Thanksgiving.

PS It’s easy to make your own pumpkin spice. It’s as simple as stirring together cinnamon, ginger, cloves, allspice, and nutmeg. Add it to everything from Keto Waffles to Keto Pecan Crescent Cookies.

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Cal / Serv:
321

Yields:

12

Total Time:

1

hour

35

mins

For the cupcakes

4 tbsp.

butter, melted and slightly cooled

2 tsp.

pure vanilla extract

2 c.

blanched finely ground almond flour

3 1/2 tsp.

pumpkin pie spice mix, plus more for sprinkling

1/2 tsp.

instant espresso powder, plus more for sprinkling

For the frosting:

12 oz.

cream cheese, softened

1/3 c.

Swerve confectioners’

1/2 tsp.

pure vanilla extract

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  1. Make the cupcakes: Preheat oven to 350º. Line a 12-cup muffin tin with cupcake liners. Spray liners with cooking spray.
  2. In a large bowl, whisk the eggs, pumpkin, butter, granulated Swerve, and vanilla. Add dry ingredients to wet and whisk well to combine. Add the almond flour, pumpkin pie spice, baking soda, espresso powder, and salt, and stir vigorously to combine well, about 1 minute.
  3. Scoop batter into tins, filling each ¾ way full. Firmly tap the muffin tin on an even surface a few times to settle batter into an even layer in tins.
  4. Bake until a toothpick inserted into the center of a cupcake comes out clean and cupcakes are set, about 30 minutes. Let cool completely.
  5. Make frosting: In a large bowl, beat the cream cheese, butter, Swerve confectioners’, heavy cream, vanilla, and salt until light and fluffy, about 3 minutes. Transfer frosting to a pastry bag fitted with a star tip.
  6. Pipe frosting on top of cooled cupcakes and sprinkle with more pumpkin pie spice and espresso powder.

Nutrition (per serving): 321 calories, 8 g protein, 24 g carbohydrates, 6 g fiber, 3 g sugar, 30 g fat, 12 g saturated fat, 313 mg sodium

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psl cupcakes

LUCY SCHAEFFER PHOTOGRAPHY

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https://www.delish.com/cooking/a39587561/keto-pumpkin-spice-cupcakes-recipe/

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