Keto Pumpkin Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
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
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 Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user MAMADREAMS.
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 Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user MAMADREAMS.
Nutritional Info 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
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