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For the cupcakes:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated sugar substitute (such as erythritol or stevia)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup brewed strong coffee, cooled
  • 1/4 cup unsweetened almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar substitute (such as powdered erythritol or powdered stevia)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Optional garnish:

  • Ground cinnamon or nutmeg


  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the almond flour, coconut flour, sugar substitute, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate large bowl, whisk together the pumpkin puree, brewed coffee, almond milk, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and well incorporated.
  5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
  8. While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese, powdered sugar substitute, vanilla extract, and ground cinnamon until smooth and creamy.
  9. Once the cupcakes are completely cooled, frost them with the cream cheese frosting. You can pipe the frosting on top of the cupcakes or spread it with a spatula.
  10. If desired, sprinkle a pinch of ground cinnamon or nutmeg on top of each cupcake as a garnish.
  11. Serve and enjoy!

Nutritional Information (per cupcake):

  • Calories: Approximately 160
  • Fat: 14g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 4g

Please note that these nutritional values are approximate and can vary depending on the specific ingredients and brands used. It’s always a good idea to double-check the labels of your ingredients to calculate the exact nutrition information.

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