Pumpkin Spice Cupcakes with Marshmallow Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall-spiced pumpkin cupcakes made with almond and coconut flour, topped with creamy marshmallow frosting. Keto-friendly and sugar-free, they deliver warm autumn flavors without the carbs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup blanched almond flour (get it here)
- 1/4 cup golden monk fruit (I use this brand)
- 3 tablespoons coconut flour (I use this brand)
- 2 tablespoons chopped walnuts
- 1 teaspoon baking powder
- 3/4 teaspoon ground chia seeds (get them here)
- 1 1/2 teaspoons Pumpkin Pie Spice (get the recipe here)
- 1/4 teaspoon sea salt
- 2 large eggs, separated
- 2 tablespoons butter, coconut oil, or butter flavored coconut oil, melted
- 1 teaspoon pure vanilla extract (get it here)
- 1/2 teaspoon apple cider vinegar
- 1/4 cup unsweetened almond milk
- 1/3 cup plus 1 tablespoon unsweetened pumpkin puree (get it here)
- 4 large egg white, room temperature
- 1 cup powdered sweetener (I use this brand)
- 1/4 teaspoon cream of tartar (get it here)
- 1 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 99mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.