Ingredients

Cooking spray

4 large eggs

3/4 c. pumpkin puree

4 tbsp. butter, melted and slightly cooled

1/2 c. granulated Swerve

2 tsp. pure vanilla extract

2 c. blanched finely ground almond flour

3 1/2 tsp. pumpkin pie spice mix, plus more for sprinkling

1 tsp. baking soda

1/2 tsp. instant espresso powder, plus more for sprinkling

1/2 tsp. kosher salt

12 oz. cream cheese, softened

4 tbsp. butter, softened

1/3 c. Swerve confectioners'

1 tbsp. heavy cream

1/2 tsp. pure vanilla extract

Pinch of kosher salt

Preparation

Step 1Make the cupcakes: Preheat oven to 350º. Line a 12-cup muffin tin with cupcake liners. Spray liners with cooking spray.Step 2In a large bowl, whisk the eggs, pumpkin, butter, granulated Swerve, and vanilla. Add dry ingredients to wet and whisk well to combine. Add the almond flour, pumpkin pie spice, baking soda, espresso powder, and salt, and stir vigorously to combine well, about 1 minute.Step 3Scoop batter into tins, filling each ¾ way full. Firmly tap muffin tin on an even surface a few times to settle batter into an even layer in tins.Step 4Bake until a toothpick inserted into the center of a cupcake comes out clean and cupcakes are set, about 30 minutes. Let cool completely.Step 5Make frosting: In a large bowl, beat the cream cheese, butter, Swerve confectioners’, heavy cream, vanilla, and salt until light and fluffy, about 3 minutes. Transfer frosting to a pastry bag fitted with a star tip.Step 6Pipe frosting on top of cooled cupcakes and sprinkle with more pumpkin pie spice and espresso powder.

Since the ketogenic diet requires eating low-carb and high-protein, regular flour and sugar are off-limits. No fear, though, the batter is made with almond flour and Swerve, an erythritol-based keto-friendly sweetener. There’s an ample amount of pumpkin spice in there, too, obviously. The frosting is traditional cream cheese, which pairs perfectly with the tender cake. (We’re assuming you’re down with cheese as a keto eater, since it’s key in everything from chaffles to pancakes.) If you don’t like cream cheese frosting, try plain whipped cream, instead. Serve these at a keto-friendly birthday party, at a fall brunch potluck, or even at Thanksgiving. P.S. It’s easy to make your own pumpkin spice. It’s as simple as stirring together cinnamon, ginger, cloves, allspice, and nutmeg. Add it to everything from Keto Waffles to Keto Pecan Crescent Cookies.