PUMPKIN CUPCAKES – KETO, LOW CARB & GLUTEN FREE
Pumpkin pie in a cupcake are mythical! I top them! All these Pumpkin Cupcakes are an dessert.
I use my own pumpkin pie spice in dust ground cinnamon and the batter over the shirts!
INGREDIENTS
For Your Cupcakes
- 1 3/4 cups super nice almond flour
- 2 eggs
- 2 tsp baking powder
- 1 tsp pure vanilla extract
- Pinch of salt
For the Frosting
- 1/4 cup heavy cream + 2 tbsp (or as desired )
PREPARATION
To Produce the Cupcakes:
- Add pumpkin pie spice, baking powder, oat fiber, the flour and salt and whisk together, then put aside.
- Whip the egg whites till you've got soft peaks up.
- Insert the moist and swerve ingredients into blend and a bowl.
- Combine the dry and wet ingredients by hand.
- Fold in the egg whites.
- Scoop to a pan or into a silicone cupcake pan coated with non stick spray.
To Produce the Frosting:
- Easy Vanilla Cream Cheese Frosting - Low and Keto Carb
- Add all the ingredients and then book a small cream. Mix until well blended.
- Easy Vanilla Cream Cheese Frosting - Low and Keto Carb
- Scrape down the sides and then put in from the remaining cream, if necessary. Continue blending until creamy and smooth. That is it!
- Easy Vanilla Cream Cheese Frosting - Low and Keto Carb
- Transfer into a bag and you're prepared to frost!
Notice: You can substitute with vanilla infusion, but you will not receive vanilla beans' flecks or the exact same taste during.