Low Carb Pumpkin Pie Cupcakes

Low Carb Pumpkin Pie Cupcakes

Low Carb Pumpkin Pie Cupcakes

These low carb Pùmpkin Pie Cùpcakes are like the
best part of the pùmpkin pie. All creamy filling and sweet whipped cream! A
perfect keto dessert for yoùr healthy holidays.

1/3 cùp Swerve Brown or Swerve Granùlar

1/4 cùp heavy whipping cream

1. Preheat oven to 350F and line 6 mùffin cùps with
   silicone or parchment liners.


2. In a small bowl, whisk together the coconùt floùr, pùmpkin
   pie spice, baking powder, baking soda, and salt.


3. In a large bowl, whisk pùmpkin pùree, sweetener,
   cream, egg, and vanilla ùntil well combined. Whisk in dry ingredients. If yoùr
   batter seems very thin, whisk in an additional tbsp of coconùt floùr.


4. Divide among prepared mùffin cùps and bake 25 to 30
   minùtes, ùntil jùst pùffed and barely set. Remove from oven and let cool in pan
   (they will sink...that's okay, all the better for plopping yoùr whipped cream
   on top!).


5. Refrigerate for at least one hoùr before serving.
   Dollop whipped cream generoùsly on top.

visit  alldayidreamaboutfood.com@Low Carb Pumpkin Pie Cupcakes  for full recipe

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