Sharing another diabetes-friendly recipe. This recipe is for all of my pumpkin lovers 😀
Keto Pumpkin Pie Cupcakes
1 15 oz can pumpkin puree
1/2 cup sweetener
1/4 cup brown sweetener
2 large eggs
1 teaspoon vanilla extract
3/4 cup Keto evaporated milk*
2/3 cup almond flour
2 teaspoons pumpkin pie spice*
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sweeteners, eggs, vanilla extract and evap. milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
* Keto Evaporated Milk:
20 oz Heavy Whipping Cream
Simmer 30-45 minutes in open saucepan, stirring constantly to avoid scorching.
Makes about 10 oz.
*Pumpkin Pie Spice:
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
(Not my recipe, not my photo)
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