Dessert

Keto Pumpkin Cupcakes is for Dessert.

Keto Pumpkin Cupcakes takes 15 minutes to prepare.

Keto Pumpkin Cupcakes takes 20 minutes to cook.

Keto Pumpkin Cupcakes makes 12 servings.

The ingredients for Keto Pumpkin Cupcakes are:

1 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH)
2 serving Erythritol 1/4 Cup (by CYBERGRANNY1)
2 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
.75 cup, fluid (yields 2 cups whip Heavy Whipping Cream
0.33 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
5.3 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
0.25 tsp Salt
0.25 tsp Baking Soda
0.25 tsp Baking Powder
2 tsp Pumpkin Pie spice

Here is how you make Keto Pumpkin Cupcakes:

Combine dry ingredients.In a separate bowl, combine wet ingredients. Add dry to wet and mix well. Fill 12 greased muffin cups with 1/3c mix ea. Bake at 350 F for 20 min. Top with whipped heavy cream if desired. Serving Size: Makes 12 CupcakesNumber of Servings: 12Recipe submitted by SparkPeople user MAMADREAMS.

The nutritional information for Keto Pumpkin Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 111.2

• Total Fat: 8.2 g
• Cholesterol: 51.4 mg
• Sodium: 105.4 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 10.6 g
• Protein: 3.1 g

The dietary needs meet for Keto Pumpkin Cupcakes is Low Carb