Ingredients:

  • 1 1/2 cups blanched almond flour, superfine
  • 2 tablespoons granulated keto sweetener (Erythritol/Monk Fruit blend)
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon fine sea salt (for crust)
  • 4 oz full-fat cream cheese, softened
  • 15 oz pumpkin puree (canned, unsweetened)
  • 2 large eggs, room temperature
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated keto sweetener (Erythritol/Monk Fruit blend, for filling)
  • 2 teaspoons pumpkin pie spice blend
  • 1/2 teaspoon fine sea salt (for filling)
  • 3 oz full-fat cream cheese, softened (for topping)
  • 2 tablespoons powdered keto sweetener
  • 1 tablespoon heavy cream (for topping)
  • 1/4 teaspoon ground ginger (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Prepare the Crust: Whisk together the almond flour, 2 tablespoons granulated sweetener, and 1/4 teaspoon salt. Pour in the melted butter and mix until the texture resembles coarse, wet sand.
  3. Press the crust mixture evenly among the 12 liners, using the bottom of a measuring cup to firmly press it into a flat base.
  4. Par-Bake: Bake the crusts for 5–7 minutes until lightly set. Remove and immediately reduce the oven temperature to 325°F (160°C).
  5. Prepare the Filling: Using an electric mixer, beat the 4 oz of softened cream cheese until smooth. Add the pumpkin puree, eggs, heavy cream, and vanilla extract. Beat until just combined.
  6. Gently mix in the 1/2 cup granulated keto sweetener, pumpkin pie spice, and 1/2 teaspoon salt on low speed until the batter is smooth and uniform.
  7. Fill and Bake: Pour the pumpkin filling over the par-baked crusts, filling each liner about ¾ full. Bake for 20–23 minutes. The edges should appear set, but the center should still have a slight jiggle.
  8. Cool down: Remove from the oven and let cool completely in the tin on a wire rack (about 1 hour). Transfer the cooled cupcakes to the refrigerator and chill for a minimum of 1.5 hours to fully set the custard.
  9. Prepare Frosting: In a clean bowl, beat the 3 oz of softened cream cheese until fluffy. Add the powdered sweetener, 1 tablespoon heavy cream, and ginger (if using). Beat until stiff peaks form and the frosting is smooth and pipeable.
  10. Decorate and Serve: Pipe or dollop the frosting onto the chilled cupcakes. Keep refrigerated until ready to serve.