These Keto Pumpkin Spice Cupcakes with Marshmallow Frosting have all the deliciously sweet flavors of fall while still being sugar free and gluten free.
IT'S THE SEASON OF LOW CARB PUMPKIN RECIPES GALORE
If pumpkin spice latte season is your favorite time of year, then Pumpkin Spice Cupcakes with Marshmallow Frosting are going to be your go-to fall recipe for sugar free cupcakes. Lightly sweetened, perfectly pumpkin spiced, fluffy gluten free cupcakes, topped with a keto marshmallow frosting. It’s what keto pumpkin recipe dreams are made of.
Really, this is the best option for a low carb pumpkin recipe because while it is delicious year round, it has you covered for all of the holiday functions, work parties, family get togethers etc. From a sugar-free Halloween to a keto Thanksgiving, we've got you!
HOW TO MAKE GLUTEN FREE PUMPKIN SPICE CUPCAKES
The problem with most gluten free baking mixes is that they are usually very high in carbs, and you can’t always rely on the ingredient quality. Making gluten free desserts from scratch means that I can guarantee that the best quality ingredients are used, with no chance of cross contamination, and no carb-heavy flour substitutes.
For this recipe, I’m using a blend of almond flour with a little bit of coconut flour. Almond flour is a great option for low carb baking, as it has a decent amount of fiber and very little net carbs. Coconut flour is more absorbent, so if you change the ratios, I can’t guarantee this recipe will turn out. Best to just use the ratios as they are listed in the recipe card below.
Something to note: this recipe calls for unsweetened pumpkin puree, not to be confused with pumpkin pie filling. The only ingredient on your canned pumpkin puree should be pumpkin, that’s it.
Keto desserts are still delicious, even when they are sugar free and dairy free
If you’ve never attempted sugar free baking, there’s really nothing to fear. There are so many great options that make keto baking easy, but one of my favorite sugar substitute brands is Lakanto, because they have a couple of different 1:1 low carb swaps for regular sugar - . I also like to use their powdered sugar substitute, made with - it’s a little sweeter so you can use it as a 2:1 swap for regular powdered sugar.
So you’re a veteran keto baker, but you still find attempting a dairy free keto dessert recipe to be a little intimidating? One thing that’s made a world of difference for me is this butter flavored coconut oil. I use it for everything, from boosted coffee to dairy free keto baking. It really does taste like butter! Check out my list below for some additional suggestions on substitutions.
Common substitutions for these gluten free cupcakes:
- for butter: coconut oil, butter flavored coconut oil
- for erythritol: monk fruit
- for almond milk: coconut milk, cashew milk, heavy cream
- for walnuts: almonds, pecans, sunflower seeds, or omit altogether
In addition to these keto pumpkin spice cupcakes, check out some of my other favorite low carb pumpkin recipes:
- Keto Pumpkin Spice Creme Brulee
- Keto Pumpkin Pie
- Keto Pecan Pie
- Low Carb Pumpkin Spice Roasted Pecans
- Pumpkin Spice Chocolate Chip Cookies
- Sugar Free Pumpkin Cheesecake Mousse
- Paleo Pumpkin Spice Copycat Lara Bars
- Pumpkin Spice Boosted Keto Coffee
- Low Carb Pumpkin Pie Spice