Keto Pumpkin Spice Cupcakes with Cream Cheese Frosting

Did someone say Delicious? Oh, that would be my kids!! YES! WIN WIN. Just in time for fall. Enjoy these low carb, sugar free cupcakes without any guilt.

Ingredients:

Cupcake batter:

1 1/2 cups almond flour

1 1/2 Tablespoons of cinnamon

1 1/2 teaspoons of pumpkin pie spice

1 1/2 teaspoons of baking powder

1/4 teaspoons of salt

1/2 cup unsalted butter, room temperature

4 ounces of cream cheese, room temperature

3/4 cup erythritol

1/4 cup brown sugar swerve

1 teaspoon of vanilla

3 large eggs

1/2 cup of unsweetened pumpkin puree

Cream Cheese Frosting:

3/4 cup powdered sugar swerve

1/4 cup unsalted butter, room temperature

1/2 teaspoon vanilla extract

3 Tablespoons of heavy whipping cream

4 ounces of cream cheese, softened

Instructions:

1. Preheat oven to 365 degrees.
2. Line 2 cupcake pans with liners and spray liners with non-stick spray.
3. In a mixing bowl, sift together the almond flour, cinnamon, pumpkin pie spice, baking powder and salt. Set aside.
4. In a separate bowl use electric mixer to beat the butter, cream cheese, erythritol, and brown sugar swerve. Beat until light and creamy.
5. Add the vanilla and pumpkin puree to the mixture until well incorporated.
6. Add eggs, one at a time.
7. Add dry ingredients slowly to the mixture.
8. Pour into cupcake liners and bake for 20-22 minutes.
9. Wait until cupcakes are completely cooled before piping frosting.

Frosting Instructions:

1. Beat cream cheese and butter together using an electric mixer.
2. Add powdered sugar, and vanilla,and 1 Tablespoon of heavy cream at a time.
3. Frost cupcakes when completely cooled.