These Low Carb Pumpkin Spice Cupcakes with Marshmallow Frosting have all the warm and comforting flavors of fall while still being keto-friendly, sugar free, and gluten free. Moist, delicious pumpkin spiced cupcakes, topped with a rich and creamy marshmallow frosting.
Ingredient notes and substitutions
Frequently Asked Questions
Coconut flour is not a 1:1 substitution with almond flour. Coconut flour is extremely absorbent, so when substituting coconut flour, it is necessary to add more liquid and more egg. A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. However, please note that I have only tested this recipe as written
Yes, monk fruit is a 1:1 swap with real sugar.
More low carb pumpkin recipes
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Never miss a recipe! Get our newest recipes sent directly to your inbox as soon as they are released.