Keto Pumpkin Spice Cupcakes!

Posted by Ani Blinova on November 09, 2018

 

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Craving something super pumpkin-ey for dessert? Or maybe a sweet yet healthful treat for breakfast? We whipped up these Pumpkin Cupcakes and had them for breakfast for two days in a row (they didn't last very long).

INGREDIENTS:

  • 3 eggs
  • 2 tablespoons pumpkin puree
  • 1.5 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • sprinkle of salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Stevia Extract
  • 1/4 cup coconut oil
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract

DIRECTIONS:

  • Preheat the oven to 350F and line a cupcake tin with liners or spray a silicone mat with nonstick spray
  • In a food processor, combine the flours, baking soda, salt, stevia, and spices. Pulse until combined
  • Add in the remaining ingredients (eggs, pumpkin puree, coconut oil, almond milk, and vanilla) and process until fully combined.
  • Scoop the batter into the cupcake tin evenly.
  • Bake for 25 minutes
  • Enjoy topped with a scoop of Vanilla Bean Wink!

NUTRITIONAL INFORMATION:

Serving Size - 1 cupcake with 1 scoop Wink. Recipe makes 8 cupcakes

Calories - 256

Fat - 20g

Carbs - 13.2g

Fiber - 7.6g

Sugar - 0g

Protein - 9.5g