Keto Pumpkin Pie Cupcakes

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!

Keto Pumpkin Pie Cupcakes

You can have your PIE and CAKE without the guilt! These protein packed gems will be a hit at any gathering or make a batch for yourself to have for treats!
Prep Time 10 mins
Cook Time 20 mins
Course Desserts, low carb, Snack
Cuisine American

Equipment

  • food processor or high speed blender
  • muffin pan

Ingredients
  

Cupcakes

  • 3/4 cup Farmers Market 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 Iconic 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.
  • Cool on cooling rack IN PAN for 10 minutes before removing.

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 Farmers Market Pumpkin Puree here
Order some of my favorite nut butter for these muffins here
Order some of my favorite monkfruit sweetener here
Keyword keto, low carb brownie, protein powder, pumpkin, vanilla protein powder, white chocolate

Keto Mocha Protein Cupcakes

You may ask yourself, “How could my coffee game get ANY better?” I have just the answer for you☕
Keto Mocha Protein Cupcakes made with Iconic ‘s NEW Mocha Immunity Coffee Protein Powder!

These cupcakes are a fine addition to your morning WITHOUT THE GUILT!!


Each cupcake is LOADED with fiber, and over 7+ grams protein, vitamin D, MCT oil, and zinc!


They are 100% gluten free, sugar free, keto, lowcarb, and high fat!

These cupcakes feature Iconic Mocha Immunity Coffee Protein Powder in the cake AND the frosting!! So amazingly delicious and so perfectly moist, you will be in mocha heaven!

These would be perfect for a treat in the morning or a pick-me-up in the afternoon!

Visit here to pick up a canister of your own at 15% off!

Keto Mocha Protein Cupcakes

Chocolate cupcake for breakfast? YES!! With this sugar free, keto, gluten free, protein packed bundle its possible!
Course Breakfast, Dessert
Servings 8 Cupcakes

Ingredients
  

Protein Cakes

  • 3/4 cup pumpkin puree
  • 1/2 cup smooth almond butter
  • 1 large egg
  • 1/4 cup monkfruit sweetener
  • 2 tbsp cocoa powder
  • 1 scoop Iconic Mocha Immunity Coffee Protein Powder
  • 2 tbsp flaxseed meal
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup Choc Zero Dark Chocolate Chips

Mocha Protein Frosting

  • 2 oz Choc Zero Chocolate Chips
  • 1 tbsp coconut oil
  • 2 oz cream cheese; softened
  • 2/3 cup confectioners erythritol
  • 1 scoop Iconic Mocha Immunity Protein Powder
  • 1/2 tsp vanilla extract

Instructions
 

Protein Cupcakes

  • Preheat 375F
  • In a blender or food processor put all ingredients except chocolate chips.
  • Stop to scrape sides at least twice to incorporate ingredients well.
  • Portion into a muffin tin only filling 8 wells. This ensures they rise properly to the right size.
  • Bake 20 minutes. Let cool in pan 10 min.
  • Remove from pan to cool completely before frosting.

Mocha Protein Frosting

  • Put chocolate and coconut oil in a small saucepan. Melt almost all the way over low heat whisking.
  • Remove from heat and cool.
  • In a stand mixer or hand mixer whip butter and cream cheese until fluffy and uniform.
  • Add confectioners erythritol. Mix well.
  • Now add in protein powder and vanilla.
  • While mixing slowly stream in the melted/cooled chocolate.
  • Mix well. If too dry add 1 tbsp unsweetened almond milk, you shouldnt have to though.
  • Frost cupcakes. You will have extra leftover.
Keyword chocolate cake, cream cheese, dark chocolate