When you want pie for breakfast but you need protein and a healthy start to your day, go for these Keto Pumpkin Pie Cupcakes!
Yes, seriously, you can have your pie AND cake and enjoy it guilt free!
With all of the fiber, protein and vitamins you cannot go wrong!
I have found a way to incorporate my favorite protein powder from Iconic PLUS my favorite Organic Pumpkin Puree from Farmers Market!
These will be an absolute hit at your holiday gathering, especially with kids!
They are: SUGAR FREE, GLUTEN FREE, HIGH PROTEIN and absolutely LOW CARB!
Store in the fridge long term but they would be alright on a dessert table for a few hours if needed!
Easy Homemade Keto Pumpkin Pie in a Cup Cakes Recipe
You can have your PIE and CAKE without the guilt when you make these Easy Homemade Keto Pumpkin Pie in a Cup Cakes Recipe!These protein packed treats will be a hit at any gathering or make a batch for yourself to have for treats!
Servings 8 cupcakes
Calories 206kcal
Cost 12
Equipment
- food processor or high speed blender
- muffin pan
- cookie scoop
Ingredients
Cupcakes
- 3/4 cup Organic Pumpkin Puree
- 1/2 cup nut butter (cashew or macadamia nut works best) can use smooth almond butter but may turn out darker than mine
- 1 large egg
- 1/4 cup monkfruit sweetener/or erithrytol
- 3 tbsp Vanilla Protein Powder
- 2 tbsp golden flaxmeal if you use brown it will show, taste remains the same
- 1 tsp xanthan gum/or glucomannan
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 10 drops liquid monkfruit/stevia
Vanilla Protein Frosting
- 2 oz Sugar Free Choc Zero White Chocolate Chips
- 1 tbsp coconut oil
- 2 oz cream cheese; softened
- 1/2 cup butter; softened
- 2/3 cup confectioners erithrytol
- 3 tbsp Iconic Vanilla Protein Powder
- 1 tsp vanilla extract
- 10 d liquid monkfruit/stevia
Instructions
Cupcakes
- Preheat oven to 375F
- Put all ingredients in a blender or food processor in the order listed. Pulse to blend. Take time to scrape down sides and pulse after. This ensures a smooth batter.
- Using a scoop, portion into 8 cupcakes. Bake 20 minutes.
Vanilla Protein Frosting
- In a small saucepan on LOW melt white chocolate chips and coconut oil. Whisk as it melts.
- Do not leave unattended, it will burn and stick to the bottom of the pan. ONLY use low heat or it will scorch.
- Once it starts to melt, take off of heat and whisk until smooth. Set aside.
- In a stand mixer or in a large bowl with a hand mixer, cream the cream cheese and butter well.
- Add in the confectioners' sugar, vanilla protein powder, vanilla extract and stevia drops. Mix very well until smooth.
- Frost cakes ONLY after completely cool or frosting will melt. Store frosted cupcakes in fridge up to 5 days.
Notes
Save 15% off of your purchase of ANY Iconic Protein Product here
Order some of my favorite nut butter for these muffins here
Order some of my favorite monkfruit sweetener here
These nutritional figures are NOT including the 2oz sugar free white chocolate chips you choose, OR the 6 tablespoons total of protein powder you choose. You must figure this out by obtaining the carb counts for each and then dividing by 8 as this recipe makes 8 cupcakes.
| Nutrition Facts | |
|---|---|
| Serving size: 1 cupcake | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 206 |
| % Daily Value* | |
| Total Fat 20.8g | 27% |
| Saturated Fat 11g | 55% |
| Cholesterol 62mg | 21% |
| Sodium 112mg | 5% |
| Total Carbohydrate 3.5g | 1% |
| Dietary Fiber 2.1g | 8% |
| Total Sugars 0.8g | |
| Protein 3.3g | |
| Vitamin D 10mcg | 51% |
| Calcium 31mg | 2% |
| Iron 1mg | 3% |
| Potassium 40mg | 1% |
Nutrition
Calories: 206kcal
