Yup, I did it again! I couldn’t resist making yet another pumpkin recipe. Can you blame me though? I mean really who does not love pumpkins?
Oh I guess there is that rare soul out there, but we forgive you. Honestly, there is just something about this time of year that makes me want to make as much pumpkin goodness as possible. Am I the only one who feels this way?
Eating low carb means I have to get a little creative when it comes to making this season’s favorite treats. I don’t want to eat something that will kick me our of ketosis. When I started out to create this recipe I wanted the pumpkin and spices pronounced, so that’s why you will notice I added a good dose of pumpkin spice. If you’re not that much of a fan, by all means lower the amount. Although, I have no idea why you would ever want to tinker with this recipe. 😉
The only thing instead of whipped cream that these delights can use is a low carb cream cheese frosting. So I went ahead and added my recipe for this too just to make your grin larger.
Please share with me if you too love all things pumpkin. Not a fan? Well, please try to make the rest of us understand.
Low Carb Pumpkin Cream Cheese Cupcakes
12 oz cream cheese, softened (1 ½ packages)
2 cups of sugar substitute (I used swerve)
1 ½ cups of golden flax meal
15 oz can pumpkin puree
3 tsp pumpkin pie spice
2 tsp cinnamon
2 tsp of baking powder
¼ tsp of salt
¼ tsp lemon extract (can substitute for vanilla)
Cream Cheese Frosting (optional)
1 80z package of softened cream cheese
1/2 stick of unsalted butter softened
1 cup of heavy whipping cream
1 cup of sugar substitute
Beat the cream cheese and butter until light and fluffy in a stand-up mixer. Next add the heavy whipping cream and beat until fully combined. Add the sugar substitute one tablespoon at a time gently mixing so as to not lose too much volume.
Pre-heat oven to 350 degrees. Line two 12 muffin tin pans with muffin liners. Beat the cream cheese in a large electric mixture. Add the 8 eggs one at a time, combining well after each addition. Next add the rest of the ingredients until fully combined. Note that the batter will be thick, this is normal.
Fill the cupcake liners a little over half full bake for at least 45 minutes or until a tooth pick inserted in the middle comes out clean. Allow to cool fully before serving. Add a dollop of whipped cream right before serving (optional) or low carb cream cheese frosting.
Makes 24 cupcakes. Enjoy and please share on your social media if you agree this is a winner.
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