KETO RECIPE: PUMPKIN CUPCAKES WITH BUTTERCREAM FROSTING


My daughter is OBSESSED with the Keto cake that @livinglowcarbhighfat shared with me for her Ketogenic Tips & Tricks Interview on this blog! It is so delicious it is dangerous! So the other day I made it into mini cupcakes that my daughter and I can enjoy at my parent's house because they are what I call "Keto disasters" and have treats EVERYWHERE so I knew it would be necessary to have our own low carb treat to enjoy:) 

Here is the recipe: 

KETO CAKE! 

  • 5 Eggs
  • 1/2 cup melted butter
  • 1 cup pure pumpkin puree (I used this Pure Pumpkin)
  • 1 tbs lemon juice
  • 1tsp vanilla extract or vanilla bean
  • 1/2 cup coconut flour
  • 1tsp baking soda
  • 3/4 cup xylitol (or sweetener of choice, I used Truvia at 1/2 the amount)
  • 1 tbs cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  1. Combine wet ingredients and mix well.
  2. Combine dry ingredients and mix well.
  3. Combine wet and dry ingredients and mix well.

At this point you can make muffins, one cake in a large loaf pan, or cook separated batter in individual well buttered mini loaf pans. The cooking time will vary for the different preparations, if you bake it altogether in a loaf pan, it will likely take at least 35 - 45 min.

Cooking temp: 350

 

FROSTING 

  • 8 oz cream cheese (softened)
  • 4 tbs butter (softened)
  • 1 tsp vanilla extract 
  • Sweetener of choice to taste
KETO RECIPE: PUMPKIN CUPCAKES WITH BUTTERCREAM FROSTING by Jen Fisch via Keto In The City

MACROS

 

With the double batch of frosting + whole cake
54g net carbs / 54g of protein / 322g of fat / 3552 calories

Divided by 28 (I made 28 mini cupcakes) 
1.9g of carbs / 1.9g of protein / 11.5g of fat / 126.8 calories