Keto Air Fryer Pumpkin Cupcakes
How to Make It
Step 1
Add the ground almonds, erythritol, cinnamon, ginger, nutmeg, cloves, baking soda and salt to a large mixing bowl. Stir together well to combine.
Step 2
Add the melted butter to the bowl. Add the lemon juice and vanilla extract. Mix everything together well to combine.
Step 3
Add the pumpkin purée. Stir together well to combine. The mixture should be quite thick at this point.
Step 4
Crack the egg into the bowl. Beat everything together well to combine. You should have a thick batter.
Step 5
Drizzle in the almond milk a little at a time. Continue beating together until smooth and well combined. You should have a thick but scoop-able cake batter.
Step 6
Divide the mixture evenly between 10 silicone cup cake cases, suitable for an air fryer. Arrange 5 of the filled cup cake cases in the base of your air fryer basket. Place the basket in the air fryer.
Step 7
Set the temperature to 300 degrees Fahrenheit and set the timer for 15 minutes. After this time, check the cakes are risen and golden, and a skewer comes out clean. If not, cook for a few minutes more. Carefully remove the cooked cupcakes and set to one side to cool whilst you cook the remaining cakes. Ensure to cool completely if frosting.
Ingredients
- hese Keto pumpkin cupcakes are prepared with a base of ground almonds, low carb sweetener, egg, almond milk and pumpkin purée. Aromatic spices of cinnamon, ginger, nutmeg and cloves are added to the batter to add an autumnal hint of pumpkin spice flavor. The pumpkin purée is a great binder in place of a second egg, adding both flavor and density to the cupcakes.Serving SuggestionsThese moist Keto air fryer cakes are perfect served on their own with a cup of Keto coffee. Alternatively you may wish to add a low carb frosting for an additional boost of fats. If you do not have an air fryer you can bake the cup cakes at 350 degrees Fahrenheit for 20-25 minutes. Gluten FreeQuick EasyVegetarian Net Carbs 3.4 gFiber 4.1 gTotal Carbs 17.2 gProtein 6.8 gFats 21 g – 241
- cals – Quantity
- Serving Size – cupcakes
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- Almonds, Raw – 3 cup, ground
- Cinnamon, Ground – 2 teaspoon
- Ginger, Ground – 2 teaspoon
- Lemon Juice – 2 teaspoon
- Vanilla Extract – 1 teaspoon
- Raw Egg – 1 large
- Baking Soda – 1 teaspoon
- 100% Pure Erythritol By Now – ½ cup
- Breakfast Butter Melted by Country Buffet – ⅓ cup
- Almond Milk, Vanilla Or Other Flavors, Unsweetened – ⅓ cup
- Salt, Sea Salt – ¼ teaspoon
- Nutmeg Ground – ¼ tsp
- Organic Pumpkin Puree by Pacific – ¼ cup
- Cloves, Ground – ⅛ teaspoon