Fall has officially arrived, and with that comes cravings for all things warm, cozy, and yes…sweet! These keto pumpkin spice cupcakes are all that and more without the hefty load of sugar. The fluffy pumpkin spice cake base is topped with a creamy yogurt-based frosting that is perfect for any halloween party or fall-themed get together.
Yield: 22 frosted keto pumpkin spice cupcakes
Keto Pumpkin Spice Cake Base
2 Cups of Almond Flour
15 oz Can of 100% Pure Pumpkin
2 Scoops of Vanilla or Pumpkin Whey Protein Powder
2 Tbsp Butter
2 oz Unsweetened Applesauce
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 Tbsp Ground Cinnamon
2 tsp Nutmeg
2 tsp Ground Cloves
1/2 Cup Swerve Sweetener or Stevia
1/2 Cup Nut Milk (cashew or almond work best)
1 Tbsp Pure Vanilla Extract
Ingredients for Vanilla Yogurt Keto Icing
17.6 oz of Full Fat Greek Yogurt
2 Scoops of Vanilla Whey Protein Powder
1 tsp Ground Cinnamon
1 tsp Pure Vanilla Extract
Preheat oven to 350 degrees.
Fill two muffin trays with cupcake wrappers.
Mix dry ingredients in a medium-sized mixing bowl.
Mix wet ingredients in a separate mixing bowl.
Combine wet and dry ingredients to form the keto pumpkin spice cupcake base.
Distribute the batter evenly into 22 cupcake wrappers.
Bake for 25-30 minutes until golden brown on the top.
Combine Greek yogurt, cinnamon and vanilla in a mixing bowl. Add in whey protein powder (1-2 scoops depending on frosting thickness) until icing is thick enough to spread or pipe onto the keto pumpkin spice cupcake base. You can fill a small zipped plastic bag with frosting and cut the tip off for more precise frosting or decorating.