Let’s be honest—pumpkin spice season has a way of turning us into dessert detectives. We’re all searching for that perfect treat: one that captures the cozy flavors of fall without wrecking our health goals.
Guess what? You just found it.
Low-Carb Cupcakes Your Thanksgiving Table Deserves!
These Keto Pumpkin Spice Latte Cupcakes aren’t your average pumpkin-flavored dessert. They’re like your favorite coffeehouse latte and a decadent cupcake had a low-carb love child. Moist, perfectly spiced, and topped with a creamy, sugar-free frosting, they let you indulge in pumpkin spice magic and stay on track.
Warm, Spiced, and Guilt-Free: Your Perfect Fall Treat
Whether you’re creating a cozy moment at home, adding flair to your Thanksgiving dessert table, or just satisfying a pumpkin spice craving, one thing’s certain—these cupcakes will become your go-to seasonal obsession.
Table of Content
Look at the Recipe (Key Highlights)
- Low-Carb and Guilt-Free:
These cupcakes are packed with pumpkin spice flavor while staying low in carbs, sugar-free, and keto-friendly. Enjoy dessert without the guilt! - The Perfect Fall Flavor Combo:
Warm cinnamon, nutmeg, and cloves meet a hint of espresso for a cozy, café-inspired treat that screams autumn. - Moist and Fluffy Texture:
Made with almond flour and pumpkin puree, these cupcakes deliver a soft, moist bite that feels indulgent but is completely keto-approved. - Sugar-Free Cream Cheese Frosting:
The creamy, dreamy frosting is sweetened with Swerve confectioners’, making it the perfect finishing touch without any sugar crashes. - Great for Any Occasion:
These cupcakes shine at fall parties, Thanksgiving dinners, or as a midweek treat to savor with a hot cup of coffee. - Kid and Family Approved:
Even picky eaters won’t guess these are keto—they’re that good! Perfect for pleasing everyone at the table. - Gluten-Free and Diabetic-Friendly:
Made without grains or sugar, they’re safe for gluten-free diets and a great option for those managing blood sugar levels. - Customizable for Extra Flair:
Add a sprinkle of crushed nuts, a dash of pumpkin pie spice, or even a keto chocolate drizzle to take these cupcakes to the next level!
Ingredients Needed
For the Cupcakes:
- Cooking spray
- Eggs
- Pumpkin puree (unsweetened)
- Butter (melted)
- Granulated keto sweetener (e.g., Swerve)
- Pure vanilla extract
- Almond flour (blanched, finely ground)
- Pumpkin pie spice mix
- Baking soda
- Instant espresso powder
- Kosher salt
For the Frosting:
- Cream cheese (softened)
- Butter (softened)
- Confectioners’ keto sweetener (e.g., Swerve)
- Heavy cream
- Pure vanilla extract
- Kosher salt
How to Make Keto Pumpkin Spice Latte Cupcakes
Prepare the Oven and Muffin Tin: Preheat to 350°F, line a muffin tin, and lightly spray liners.
Combine Ingredients: Mix wet and dry ingredients separately, then combine to create a smooth batter.
Fill and Bake: Scoop batter into prepared liners, bake until set and a toothpick comes out clean.
Cool: Let cupcakes cool completely before frosting.
Make Frosting: Whip cream cheese, butter, sweetener, cream, and vanilla until fluffy.
Decorate: Pipe frosting onto cooled cupcakes, garnish with pumpkin spice and espresso powder.
Storage & Serving Suggestions
Storage Tips
- Refrigerate for Freshness:
Store your frosted cupcakes in an airtight container in the refrigerator for up to 5 days. The frosting stays creamy, and the flavors get even better with time! - Freeze for Later:
Want to save some for a rainy day? Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 3 months. Just thaw them overnight in the fridge and frost fresh. - Avoid the Countertop:
Since these cupcakes are made with cream cheese frosting, they need to stay chilled to keep everything safe and delicious.
Serving Tips
- Bring to Room Temperature:
For the best texture and flavor, let your cupcakes sit out at room temperature for about 15 minutes before serving. - Pair with a Hot Drink:
These cupcakes scream for a pairing with your favorite keto coffee, tea, or even a creamy hot chocolate. It’s like a match made in fall dessert heaven! - Dress Them Up:
Hosting a party? Add a dash of flair by topping each cupcake with a keto-friendly chocolate-covered espresso bean or a sprinkle of crushed pecans. - Share the Love:
Trust me, these cupcakes are a crowd-pleaser! Bring them to a holiday gathering or serve them as a surprise treat for friends and family—they’ll never guess they’re keto.
Enjoy these cupcakes as a sweet little reminder that dessert doesn’t have to mean derailing your health goals!
Tips & FAQs
Can I substitute almond flour with coconut flour?
Coconut flour absorbs more liquid, so adjustments to the wet ingredients are required. Stick with almond flour for best results.
How should I store these cupcakes?
Store them in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and frost fresh.
What occasions are these best for?
These keto-friendly pumpkin desserts are ideal for fall gatherings, Thanksgiving, Halloween parties, or simply enjoying with a cup of coffee on a chilly morning.
Can I skip the espresso powder?
Yes! The espresso enhances the pumpkin spice flavor, but the cupcakes will still taste amazing without it.
Can these cupcakes be made dairy-free?
Yes! Substitute butter with coconut oil and use a dairy-free cream cheese alternative for the frosting.
Why These Cupcakes Fit Perfectly Into Keto Lifestyle
These low-carb pumpkin spice cupcakes are not only delicious but also packed with health benefits that align with a ketogenic diet:
- Low-Carb and Gluten-Free: Made with almond flour and keto-friendly sweeteners, these cupcakes keep your carb count low while delivering maximum flavor.
- Keto-Friendly Pumpkin Desserts: Pumpkin is naturally low in carbs and high in fiber, making it perfect for a ketogenic diet.
- Sugar-Free and Diabetic-Friendly: Using Swerve keeps these cupcakes free of added sugars, making them suitable for those managing blood sugar levels.
I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me.
Don’t forget to share this recipe with friends and family who are looking for the Keto Pumpkin Spice Latte Cupcakes—they’ll thank you for it! 🥚✨
Delicious Keto Pumpkin Spice Latte Cupcakes for Thanksgiving
Description
Indulge in Keto Pumpkin Spice Latte Cupcakes, a low-carb treat with sugar-free frosting and warm fall spices, perfect for seasonal celebrations.
Ingredients
For the Cupcakes:
For the Frosting:
Instructions
Step 1: Prep the Oven and Muffin Tin
-
Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. Lightly spray the liners with cooking spray for easy removal.
Step 2: Combine the Ingredients
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In a large bowl, whisk together the eggs, pumpkin puree, melted butter, granulated Swerve, and vanilla extract. In another bowl, mix almond flour, pumpkin pie spice, baking soda, espresso powder, and salt. Slowly combine the wet and dry ingredients until a smooth batter forms.
Step 3: Fill and Bake
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Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Tap the pan gently to remove air bubbles and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Step 4: Make the Frosting
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Using a mixer, beat cream cheese, butter, Swerve confectioners’, heavy cream, vanilla extract, and salt until fluffy and smooth. Transfer to a piping bag for easy decorating.
Step 5: Decorate and Serve
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Pipe the frosting generously onto each cooled cupcake. Sprinkle with a touch of pumpkin pie spice and a pinch of espresso powder for a café-worthy finish.
Servings 12
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Creating these Keto Pumpkin Spice Latte Cupcakes was like bringing fall into my kitchen—and my family couldn’t get enough! My husband, a self-proclaimed dessert skeptic, took one bite and declared, “Wait, these are keto?!” Meanwhile, my kids thought I’d caved and made a sugar-filled treat. (Spoiler: I didn’t.) Watching their faces light up with each bite was pure joy.
As a mom and chef, nothing makes me happier than seeing my family love a dish that’s both delicious and healthy. These cupcakes have officially earned a permanent spot on our fall dessert rotation. Trust me, they’ll win over your crew too!
