Keto Pumpkin Cheesecake Cupcakes

Hind Alwan
Servings

12 cupcakes

Prep Time

15 minutes

Cook Time

30 minutes

Calories

212

Cuisine

American

Category

Cupcakes

Diet

Keto

Net Carbs

5.3g per cupcake

Spiced pumpkin cupcakes with a creamy cheesecake swirl — cozy, keto-friendly, and perfect for fall.
Keto Pumpkin Cheesecake Cupcakes

Ingredients

    Cupcakes

    • 2 eggs
    • ¾ cup sweetener
    • ¼ cup melted butter or avocado oil
    • 2 cups almond flour
    • 1 cup pumpkin purée
    • 2 tsp baking powder
    • 1 tbsp pumpkin spice

    Cheesecake Filling

    • 250 g cream cheese
    • ½ cup sweetener
    • 1 tsp vanilla extract
    • 1 egg

    Directions

    1. Preheat the oven to 190°C (375°F).
    2. In a large bowl, whisk together the eggs and sweetener.
    3. Add melted butter or avocado oil and pumpkin purée.
    4. Mix in almond flour, baking powder, and pumpkin spice until combined.
    5. In a separate bowl, beat cream cheese until smooth.
    6. Add sweetener, vanilla, and egg to the cream cheese mixture and mix well.
    7. Line a cupcake tray with cupcake liners.
    8. Fill each liner about ¾ full with pumpkin batter.
    9. Add a spoonful of cheesecake filling on top.
    10. Use a toothpick or knife to gently swirl the cheesecake mixture into the batter.
    11. Bake until the tops are golden brown and set, about 20–25 minutes.
    12. Let the cupcakes cool before serving.
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