Pumpkin Cupcakes - Keto, Low Carb & Gluten Free
Moist and delicious cupcakes that taste like pumpkin pie with a vanilla cream cheese frosting!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
To make the cupcakes:
Preheat oven to 350F. Add the almond flour, baking powder, oat fiber, pumpkin pie spice and salt to a bowl and whisk together, then set aside.
In a separate bowl add the eggs, sour cream, pumpkin, vanilla, Swerve and mix until well combined.
Add the dry ingredients into the wet and mix. Scoop into silicone cupcake liners or paper liners.
Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Do not over bake them or they will dry out. Allow to cool completely before frosting.
To make the frosting:
Add all of the ingredients to a mixing bowl and mix using a hand mixer, until well combined. Scrape down the sides and continue mixing until smooth and creamy.
Transfer to a piping bag and you are ready to frost once the cupcakes have cooled.
You can certainly substitute with double the amount of vanilla extract, you won't get the same intense vanilla flavor or the flecks of vanilla beans throughout.
The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
Calories: 252kcal | Carbohydrates: 8g | Protein: 7g | Fat: 23g | Fiber: 4g | Sugar: 1g