Ingredients:

  • 1 ½ cups Super-fine Almond Flour
  • 3 Tbsp Keto Granulated Sweetener (Crust)
  • ¼ cup Unsalted Butter, melted
  • 1 tsp Vanilla Extract (Crust)
  • ¼ tsp Fine Sea Salt (Crust)
  • 1 cup Pumpkin Purée (Not pie filling)
  • 2 Large Eggs, room temperature
  • ½ cup Heavy Cream
  • ½ cup Keto Powdered Sweetener (Filling)
  • 2 tsp Pumpkin Pie Spice Blend
  • 1 tsp Ground Cinnamon (Extra)
  • ½ tsp Fine Sea Salt (Filling)
  • 1 cup Cold Heavy Cream (Topping)
  • 2 Tbsp Keto Powdered Sweetener (Topping)
  • ½ tsp Vanilla Extract (Topping)
  • Pinch of Cinnamon (for dusting)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Make the Crust Dough: Combine the almond flour, 3 Tbsp keto sweetener, salt, melted butter, and 1 tsp vanilla extract in a medium bowl until a uniform dough resembling wet sand forms.
  3. Press the Bases: Divide the dough evenly among the 12 cupcake liners. Firmly press the dough flat into the base of each liner using a small measuring cup or the back of a spoon.
  4. Par-Bake: Bake the crusts for 8–10 minutes, just until the edges are lightly set and slightly golden. Remove from the oven and immediately reduce the oven temperature to 300°F (150°C).
  5. Combine Wet Ingredients: In a separate large bowl, whisk together the pumpkin purée, ½ cup heavy cream, and the remaining vanilla extract until smooth.
  6. Add Setting Agents: Whisk in the two room-temperature eggs, one at a time, until just combined. Do not over-whisk.
  7. Sweeten and Spice: Fold in the ½ cup powdered keto sweetener, pumpkin pie spice, extra cinnamon, and ½ tsp salt. Mix until the color is uniform and smooth.
  8. Fill the Crusts: Carefully pour the pumpkin custard mixture over the par-baked crusts, filling each liner to about ¾ full.
  9. Bake Slowly: Bake at 300°F (150°C) for 28–32 minutes. The centers should still have a slight jiggle (like set jelly) when done.
  10. Cool Gradually: Turn off the oven, crack the door open slightly, and allow the cupcakes to cool inside the oven for 15 minutes. Remove the tin and let them cool on the counter for 30 minutes.
  11. Chill Completely: Transfer the cupcakes to the refrigerator to chill and fully set for a minimum of 2 hours.
  12. Make the Topping: Just before serving, whisk the 1 cup cold heavy cream, 2 Tbsp powdered keto sweetener, and ½ tsp vanilla extract using an electric mixer until stiff peaks form.
  13. Garnish: Pipe or dollop the spiced whipped cream onto each chilled cupcake. Dust lightly with a pinch of cinnamon before serving.