Embrace the cozy flavors of fall with these scrumptious gluten-free & keto pumpkin spice latte cupcakes. Perfectly spiced and delightfully sweet, these cupcakes offer all the pleasures of a pumpkin spice latte in a healthier, low-carb treat. Whether you’re following a keto lifestyle or simply looking to bake something new, these cupcakes will become a seasonal favorite!
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 cup pumpkin puree
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1 teaspoon instant espresso powder
Equipments
- Mixing bowls
- Hand mixer or stand mixer
- Muffin tin
- Paper liners
- Spoon or ice cream scoop
How to Make Gluten Free & Keto Pumpkin Spice Latte Cupcakes – Step By Step
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise perfectly. While the oven heats up, line a muffin tin with paper liners to prevent sticking. Gathering your ingredients and tools beforehand will make the process smooth and enjoyable.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk these dry ingredients together to ensure they are well-blended and free of clumps. This mixture forms the base of your cupcakes, providing both texture and flavor.
Step 3: Blend Wet Ingredients
In another bowl, use a hand mixer or stand mixer to beat together the pumpkin puree, melted butter, eggs, vanilla extract, and erythritol until smooth. This step creates a rich and luscious batter that will add moistness to your cupcakes.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing well until everything is fully incorporated. Your batter should be thick yet pourable. If it’s too thick, you can add a splash of almond milk to achieve the desired consistency.
Step 5: Add Espresso Flavor
In a small bowl, dissolve instant espresso powder in 1 tablespoon of hot water. Stir this into your cupcake batter, infusing it with a hint of coffee flavor reminiscent of a pumpkin spice latte. This adds depth and a subtle mocha twist to your cupcakes.
Step 6: Fill the Cupcake Liners
Using a spoon or ice cream scoop, evenly distribute the batter among the prepared muffin cups. Aim for about 3/4 full to allow space for them to rise into a perfect dome shape. This even distribution helps with uniform baking.
Step 7: Bake
Place the muffin tin into the preheated oven and bake for 20–25 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, your cupcakes are ready.
Step 8: Cool and Frost
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. You can frost them with keto-friendly cream cheese frosting for an extra indulgence!
How to Serve Gluten Free & Keto Pumpkin Spice Latte Cupcakes
These cupcakes can be served as is, or paired with a piping hot cup of keto coffee for an afternoon treat. Garnish with a sprinkle of cinnamon or pumpkin spice for added flair. They’re perfect for indulging in a moment of sweetness without the guilt!
Recipe Success Tips & Suggestions
To achieve the best results, ensure that your ingredients are at room temperature before mixing, which helps in creating a smooth batter. Be cautious not to over-mix the batter as it may result in dense cupcakes. Experiment by adding nuts or sugar-free chocolate chips for additional texture.
Pumped up Protein: A High Protein Cupcake Twist
Looking to increase your protein intake? Substitute 1/4 cup of the almond flour with protein powder. Opt for a vanilla or unflavored keto-friendly protein powder to maintain the exquisite blend of flavors. This not only adds nutritional value but also makes them more satisfying!
Creating Low Carb Magic: The Perfect Cupcake
Keeping it low carb is vital for keto enthusiasts. Using erythritol or a similar sugar substitute not only sweetens these treats but also keeps the carb count low. You can further enhance the low-carb profile by topping with a heavy cream-based or mascarpone frosting, making these cupcakes deliciously creamy.
Storage Instructions
Store your leftover cupcakes in an airtight container in the refrigerator for up to 5 days. If you want to savor their taste even longer, freeze them for up to 3 months. Remember to thaw them overnight in the fridge before serving.
FAQs
- Can I substitute almond flour with coconut flour? It’s best not to substitute as they absorb moisture differently, potentially altering the texture.
- Do these cupcakes need to be refrigerated? Yes, to keep them fresh, store in an airtight container in the fridge.
- Can I make these cupcakes in advance? Absolutely, they taste great even after a few days of refrigeration or can be frozen for later.
- Is it necessary to use espresso powder? While not essential, it does enhance the pumpkin spice flavor beautifully.
- What can I use as a frosting alternative? Consider using Greek yogurt mixed with a bit of erythritol for a tangy topper!
Delicious Conclusion: A Guilt-Free Cupcake Journey
These gluten-free & keto pumpkin spice latte cupcakes are a delightful baking adventure, delivering fall flavors in every bite without derailing your dietary goals. Share this recipe with your friends, family, and fellow keto enthusiasts. Don’t forget to leave your thoughts and experiences in the comments below, and be sure to check back for more innovative recipes!