Sugar Free Low Carb Pumpkin Pie Cupcakes (Keto, Gluten Free)

Brenda Bennett — Mon, 21 Sep 2020 12:00:00 +0000

These Sugar Free Keto Low Carb Pumpkin Pie Cupcakes are heavenly! You’d never notice they are made grain free, gluten free, sugar free and even low in calories!

Pumpkin Pie Cupcakes

It’s just the middle of September, but Pumpkin recipes have overtaken my Pinterest feed. Now you might be asking yourself what the heck pumpkin pie cupcakes are? Are they a cupcake or pumpkin pie? Well friends, they are both! These sugar free pumpkin pie cupcakes are basically mini pumpkin pies without a crust and served with a luscious sugar free pumpkin cheesecake mousse as the frosting!

Personally, I’d rather have these in my house than a whole pumpkin pie because these are perfectly portioned and one is truly enough to satisfy!

Best in my opinion when chilled then the flavors can really blend well together and taste incredible! Of course if you prefer warm pumpkin pie with some sugar free pumpkin whipped cream on top that works too! You do you!

Sugar Free Brown Sugar Sweetener Options

The topping that looks like brown sugar is actually a sugar free brown sugar substitute I was recently sent samples to try called Sukrin Gold and it worked perfectly on top of these babies. Swerve also has a wonderful brown sugar substitute as does Lakanto.

Honestly, this kind of dessert appeals to me more than a typical pumpkin pie with crust, because it’s so much less work!

Low Carb and Keto Meal Planning

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Other Keto Pumpkin Recipes:

Sugar Free Low Carb Pumpkin Pie Cupcakes

Low Carb Pumpkin Pie Cupcakes

Prep Time 15

Cook Time 30

Total Time 45

Servings cupcakes

Calories 80kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

15 oz pumpkin puree not pie filling
2 eggs
1 tsp maple extract
1 tsp vanilla extract
1 tsp vanilla liquid stevia
1/2 cup heavy cream
1/4 cup coconut flour
1/4 cup ground flaxseed
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup Monk Fruit Allulose sweetener

Frosting

Low Carb Pumpkin Cheesecake Mousse

Instructions

Preheat oven to 350 degrees.
Place the pumpkin, eggs, extracts, liquid stevia and heavy cream into a stand mixer and blend until combined.
Whisk the remaining ingredients in another bowl.
With the mixer on low slowly add the dry ingredients to the wet in the mixer.
Mix until fully incorporated.
Use silcone cupcake liners or spray 12 capacity muffin pan with olive oil cooking spray.
Fill each muffin cup and bake for 30 minutes.
Cool 15 minutes then use a knife to loosen around edges.
Keep in muffin pan and refrigerate for one hour.
Remove from pan and frost as desired.
Optional Topping over Frosting: Sugar Free Brown Sugar Substitute

Video

Notes

Nutrition Info is without frosting on muffin.
Net Carbs: 3g

This recipe was first published in September 2015 and updated and reposted with video in September 2020.

Nutrition

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