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Low Carb Pumpkin Spice Cupcakes

These low carb pumpkin spice cupcakes are packed with fall flavor and perfect topped with a little keto cream cheese frosting! Per cupcake: 130kcal, 12g fat, 4.5g protein, 3.8g total carbs – 1.8g fiber = 2g net carbs

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 12
  • Yield: 12 cupcakes


  • 4 large eggs, plus 1 white
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla or unflavored whey protein powder
  • 2 tablespoons coconut flour
  • 1/2 cup almond flour
  • 1 cup (~250g) unsweetened pureed pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 cup (~113g) butter, melted
  • 3/4 cup keto-friendly granulated sweetener (such as Swerve or Lakanto)


  1. Preheat oven to 375F. Prepare a cupcake pan by lining with paper or silicone cups, or greasing thoroughly with coconut oil.
  2. In a large mixing bowl, whisk together eggs and egg white. Add pumpkin, butter, and vanilla extract, and mix until smooth.
  3. In a separate bowl, combine dry ingredients: almond flour, coconut flour, protein powder, spices, baking powder, sweetener, and salt. Mix until well combined.
  4. Add dry ingredients to the pumpkin/egg mixture. Stir until no lumps remain and ingredients are well combined.
  5. Pour batter into prepared pan, dividing evenly into 12 cups. Bake for 25-30 minutes in preheated oven, or until golden brown and firm to the touch.
  6. If serving with frosting, allow cupcakes to fully cool before topping. Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.

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