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.
Ingredients
*Optional: Ground cinnamon to dust over the top
Preparation
for full instruction please see : ketocookingchristian.com
Ingredients
- 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
Preparation
- To make the cupcakes:
- Preheat oven to 350F.
- Add the flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
- Whip up the egg whites until you have soft peaks. Add the swerve and wet ingredients to a separate bowl and mix.
- 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.
- Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
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for full instruction please see : ketocookingchristian.com