Keto Pumpkin Cheesecake Cupcakes
Spiced pumpkin cupcakes with a creamy cheesecake swirl — cozy, keto-friendly, and perfect for fall.
- Author
- Hind Alwan
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Servings
- 12 cupcakes
- Category
- Cupcakes
- Cuisine
- American
Ingredients
- 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
- 250 g cream cheese
- ½ cup sweetener
- 1 tsp vanilla extract
- 1 egg
Directions
- Preheat the oven to 190°C (375°F).
- In a large bowl, whisk together the eggs and sweetener.
- Add melted butter or avocado oil and pumpkin purée.
- Mix in almond flour, baking powder, and pumpkin spice until combined.
- In a separate bowl, beat cream cheese until smooth.
- Add sweetener, vanilla, and egg to the cream cheese mixture and mix well.
- Line a cupcake tray with cupcake liners.
- Fill each liner about ¾ full with pumpkin batter.
- Add a spoonful of cheesecake filling on top.
- Use a toothpick or knife to gently swirl the cheesecake mixture into the batter.
- Bake until the tops are golden brown and set, about 20–25 minutes.
- Let the cupcakes cool before serving.