Name: Keto Pumpkin Spice Latte Cupcakes
Yield: 1
Ingredients: Cooking spray -; 4 large eggs -; 3/4 c. pumpkin puree -; 4 tbsp. butter, melted and slightly cooled -; 1/2 c. granulated Swerve -; 2 tsp. pure vanilla extract -; 2 c. blanched finely ground almond flour -; 3 1/2 tsp. pumpkin pie spice mix, plus more for sprinkling -; 1 tsp. baking soda -; 1/2 tsp. instant espresso powder, plus more for sprinkling -; 1/2 tsp. kosher salt -; 12 oz. cream cheese, softened -; 4 tbsp. butter, softened -; 1/3 c. Swerve confectioners' -; 1 tbsp. heavy cream -; 1/2 tsp. pure vanilla extract -; Pinch of kosher salt -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Keto Pumpkin Spice Latte Cupcakes

1. Cooking spray -

2. 4 large eggs -

3. 3/4 c. pumpkin puree -

4. 4 tbsp. butter, melted and slightly cooled -

5. 1/2 c. granulated Swerve -

6. 2 tsp. pure vanilla extract -

7. 2 c. blanched finely ground almond flour -

8. 3 1/2 tsp. pumpkin pie spice mix, plus more for sprinkling -

9. 1 tsp. baking soda -

10. 1/2 tsp. instant espresso powder, plus more for sprinkling -

11. 1/2 tsp. kosher salt -

12. 12 oz. cream cheese, softened -

13. 4 tbsp. butter, softened -

14. 1/3 c. Swerve confectioners' -

15. 1 tbsp. heavy cream -

16. 1/2 tsp. pure vanilla extract -

17. Pinch of kosher salt -

How to cook deliciously - Keto Pumpkin Spice Latte Cupcakes

1. Stage

Make the cupcakes: Preheat oven to 350º. Line a 12-cup muffin tin with cupcake liners. Spray liners with cooking spray.

2. Stage

In a large bowl, whisk the eggs, pumpkin, butter, granulated Swerve, and vanilla. Add dry ingredients to wet and whisk well to combine. Add the almond flour, pumpkin pie spice, baking soda, espresso powder, and salt, and stir vigorously to combine well, about 1 minute.

3. Stage

Scoop batter into tins, filling each ¾ way full. Firmly tap muffin tin on an even surface a few times to settle batter into an even layer in tins.

4. Stage

Bake until a toothpick inserted into the center of a cupcake comes out clean and cupcakes are set, about 30 minutes. Let cool completely.

5. Stage

Make frosting: In a large bowl, beat the cream cheese, butter, Swerve confectioners', heavy cream, vanilla, and salt until light and fluffy, about 3 minutes. Transfer frosting to a pastry bag fitted with a star tip.

6. Stage

Pipe frosting on top of cooled cupcakes and sprinkle with more pumpkin pie spice and espresso powder.