These cupcakes are the perfect blend of pumpkin spice and creamy latte flavor—all while keeping it keto-friendly. You’ll want these all season long!
🥄 Prep Time: 15 minutes ⏲️ Cooking Time: 20-25 minutes ⏳ Rest Time: 15 minutes 🕒 Total Time: 55 minutes 👌 Difficulty Level: Easy 🧁 Recipe Makes: 6 Servings
– 3 large eggs – ½ cup pumpkin puree – ⅓ cup coconut flour – ½ cup almond flour – 4 tablespoons coconut oil – ⅓ cup keto-friendly sweetener – 1 teaspoon vanilla extract – 2 teaspoons pumpkin spice – 1 teaspoon baking powder – 2 cups whipped cream for topping – 2 tablespoons pumpkin spice for topping
Preheat oven to 350°F (180°C). Gather all ingredients and allow the eggs and coconut oil to reach room temperature for better mixing and texture.
Whisk eggs and sweetener until frothy, then mix in pumpkin puree, coconut oil, and vanilla.
Stir in coconut flour, almond flour, pumpkin spice, and baking powder until smooth.
Divide batter into liners and bake for 20-25 minutes until a toothpick comes out clean.
Cool, top with whipped cream and pumpkin spice, and enjoy!
Ready to indulge? Try this recipe today and treat yourself to the ultimate fall cupcake experience! 🎃✨