Keto Pumpkin Cream Cheese Cupcakes

Makes 12 servings


Keto Pumpkin Cream Cheese Cupcake Batter
  • 1 1/2 cups of finely milled almond flour, measured and sifted

  • 1 1/2 tablespoons of ground cinnamon

  • 1 1/2 teaspoons ground ginger

  • 1/8 teaspoon ground clove

  • 1 1/2 teaspoon baking powder

  • 1/4 teaspoon sea salt

  • 1/2 cup of unsalted butter, room temperature

  • 4 ounces of full-fat cream cheese, room temperature

  • 3/4 cup of granulated sugar-substitute, I used Lakanto

  • 1/4 cup of brown sugar-substitute, I used Lakanto Gold

  • 1 teaspoon of vanilla extract

  • 3 large eggs, room temperature

  • 1/2 cup pumpkin puree, unsweetened pumpkin puree

Keto Cream Cheese Frosting
  • 3/4 cup confectioner's sugar-substitute, I used Lakanto Powdered

  • 1/2 teaspoon of vanilla extract

  • 1/4 cup of unsalted butter, room temperature

  • 3-4 tablespoons of heavy whipping cream

  • 4 ounces of full-fat cream cheese, softened


Keto Pumpkin Cream Cheese Cupcakes

  1. Pre-heat oven to 365 degrees.

  2. Line one 12 capacity muffin tin pan with cupcake liners.

  3. In a medium-sized bowl measure, sift together the almond flour, spices, baking powder and set aside.

  4. Next in another medium-sized bowl using an electric mixer beat the softened butter, cream cheese both sugar substitutes, vanilla extract. Beat until light and creamy about 2 minutes.

  5. To this mix add the pumpkin puree and mix just until well incorporated.

  6. Next add the eggs one at a time, alternating with the dry ingredients mixing thoroughly after each addition.

  7. Pour the cupcake batter evenly into the muffin pan.

  8. Bake for about 18-25 or until an inserted toothpick comes out clean.

  9. Wait until the cupcakes are fully cool, at least 1/2 hour before adding the cream cheese frosting.

Keto Cream Cheese Frosting
  1. Beat the cream cheese and butter until light and fluffy using an electric mixer.

  2. To this add gently add the confectioners sugar-substitute.

  3. Next, add the heavy whipping cream a couple of tablespoons at a time and beat until fully combined.

  4. Set aside until cupcakes are fully cooled before frosting.


Store leftovers in the refrigerator for up 5 days. You can freeze the cupcakes for up to 3 weeks but they must not be frosted to do so.

Optional: Decorate the frosted cupcakes with a drizzle of Lakanto caramel sauce and a few pieces of chopped walnuts.

Serving size: 1 cupcake

Calories: 225

Fat: 21.5g

Net carbs: 2.3g

Protein: 6.9g

Recipe courtesy of Fit to Serve

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