Celebrate Fall With Keto Pumpkin Streusel Cupcakes

Keto carb pumpkin streusel cupcakes
 

It was about time to add another low carb keto-friendly pumpkin recipe to the mix. Can I assure you that these keto pumpkin streusel cupcakes will not disappoint? Imagine a low carb cupcake that features the best of pumpkin spice and the delectable topping of streusel in one delicious treat.

Not only is each cupcake packed with pumpkin spice goodness but true to my way of low carb keto baking, it’s an easy recipe.

These keto pumpkin cupcakes have a generous streusel topping because as you may know by now this girl LOVES coffee cakes. Which is why I wanted to make a low carb pumpkin cupcake that was easy to create, and transport just in time for the holidays.

Keto Friendly Coffee Cake In A Portable Cupcake

One bite of these low carb pumpkin streusel cupcakes, and you will have to agree that eating this way is a delicious breeze. If you are feeling deprived while eating keto, you need to pull up a chair and start reading my blog.

I am a firm believer that with the right recipes you can master a ketogenic diet and reap the benefits of reducing your carbs and entering into a state of ketosis.

Keto Streusel Pumpkin Cupcakes

The Keto Diet Goes Mainstream

Honestly, I must tell you how much I love how mainstream it has become to do a low carb ketogenic diet. Gone are the days that it took endless hours to find a decent resource.

You can now find countless low carb keto recipes that are worth trying and an array of solid good advice to make low carb keto not just a diet but a lifestyle. My go-to place for the science aspect is of course Ketogeniccom.

They have a wealth of information to assist you. It’s my hope that you will visit their amazing site and continue to come to our blog for easy low carb keto recipes.

Heat beat of Miami Give Miami Day

Keto Coffee Cake For Breakfast Or Snack

What’s neat about these low carb keto pumpkin streusel cupcakes, is that they can be enjoyed any time of day. Have as a meal for a quick breakfast or when you want a keto snack. Why not make two batches and freeze one?

While one is in the oven you can make the other. This way you are armed and ready for the drop-in company during the holiday season.

Personally, I can’t get over how fast the holiday season has come. Well, I have good news for you, if you are wondering how you will face the holiday food temptation, you have nothing to worry about.

That’s right because I have several wonderful easy recipes already on the blog and others yet to be revealed. What’s more, I have a few great keto holiday tips up my sleeve which will make it easier to say no to holiday food temptations.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

Keto Pumpkin Streusel Batter Ingredients

2 cups almond flour
1/4 cup of coconut flour
1 ½ tablespoons baking powder
3 tablespoons ground cinnamon
1 teaspoon of pumpkin spice
1 teaspoon of ground ginger
1/4 teaspoon salt
1 cup (2 sticks) butter softened
1 3/4 cup sugar substitute
3 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract

Keto Pumpkin Streusel Topping Ingredients

1 cup of almond flour (I used finely milled)
½ cup of coconut flour
½ cup of sugar substitute (I used Swerve)
1 cup of your favorite low carb nuts (I used a combination of 3/4 cup sliced almonds, 1/4 pumpkin seeds
½ cup (1 stick) cold butter sliced thinly
1 teaspoons of ground cinnamon
1 teaspoon of pumpkin spice
¼ teaspoon of sea salt
(add 1 tablespoon of streusel mix per cupcake before baking)

Hope For The Holidays

The holidays can be a bitter-sweet season for many, and this includes me. After all, we can’t help but think of the holidays without facing the fact that we have loved ones that will no longer be seated at the table. I am grateful for the peace that God provides me.

It’s His assurance that brings me comfort that I will see them again.  What’s more, it allows me to cherish the memories we shared, while still creating new ones.

Keto Pumpkin Streusel Cupcakes

Knowing full well that it is what they would have wanted. I like to tell others that the best way we can honor the memory of our loved ones that left us too soon, is to live our best life and guard their advice close to our hearts.

Keto Pumpkin Streusel Cupcakes Directions

  1. Pre-heat oven to 350 degrees.
  2. Line your muffin pans with 16 cupcake liners.
  3. Streusel Topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt, cinnamon, and pumpkin spice. You will add a tablespoon of streusel to each cupcake before baking.
  4. To the dry ingredients add the thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
  5. Cupcake Batter: In a large mixing bowl, softened butter, sugar substitute until light and fluffy.
    To this add the eggs.
  6. Next, add the pumpkin puree. Mix until fully incorporated.
  7. Then add the almond flour, coconut flour, baking powder, salt, and spices.
  8. Add the batter in spoonfuls to the cupcake lined muffin pans.
  9. Bake cupcakes for 20 minutes or until the crumbs are lightly browned and an inserted toothpick comes out clean.

I really can’t explain it, but as I busily prepare for holiday meals I can sense that my loved ones are looking down from above cheering me on.

I encourage you to seek the joy that only Christ can bring as you enter into the holiday season. I know it’s what makes it possible to fully embrace them.

Keto Pumpkin Streusel Cupcakes

Keto Pumpkin Streusel Cupcakes

Hilda Solares

Yields 16

A delicious low carb keto pumpkin streusel cupcake recipe. Enjoy a low carb cupcake that features pumpkin and a generous crumb topping. It's like a mini keto pumpkin coffee cake.

20 minPrep Time

20 minCook Time

40 minTotal Time

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4 based on 1 review(s)

Ingredients

    Keto Pumpkin Streusel Cupcake Batter
  • 2 cups almond flour
  • 1/4 cup of coconut flour
  • 1 ½ tablespoons baking powder
  • 3 tablespoons ground cinnamon
  • 1 tablespoon of pumpkin spice
  • 1 teaspoon of ground ginger
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter softened
  • 1 3/4 cup sugar substitute
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Keto Streusel Topping
  • 1 cup of almond flour (I used finely milled)
  • ½ cup of coconut flour
  • ½ cup of sugar substitute (I used Swerve)
  • 1 cup of your favorite low carb nuts (I used a combination of 3/4 cup slivered almonds, 1/4 pumpkin seeds
  • ½ cup (1 stick) cold butter sliced thinly
  • 1 teaspoons of ground cinnamon
  • 1 teaspoon of pumpkin spice
  • ¼ teaspoon of sea salt
  • (1 tablespoon of streusel mix per cupcake)

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Line your muffin pans with 16 cupcake liners.
  3. Streusel topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt, cinnamon and pumpkin spice.
  4. To the dry ingredients add the thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
  5. Cupcake batter: In a large mixing bowl, softened butter, sugar substitute until light and fluffy.
  6. To this add the eggs.
  7. Next add the pumpkin puree. Mix until fully incorporated.
  8. Lastly add the almond flour, coconut flour, baking powder, salt and spices.
  9. Add the batter in spoonfuls to the cupcake lined muffin pans.
  10. Bake cupcakes for 20 minutes or until the crumbs are lightly browned and an inserted toothpick comes out clean.
7.8.1.2
105
https://www.fittoservegroup.com/2017/10/11/low-carb-pumpkin-streusel-cupcakes/

Nutrition

Calories

5801 cal

Fat

522 g

Carbs

249 g

Protein

107 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Nutrition Facts
Serving Size 1 cupcake
Servings Per Container 16

Amount Per Serving
Calories 198 Calories from Fat 186.3
% Daily Value*
Total Fat 20.7g 32%
Saturated Fat 11.3g 57%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 11mg 0%
Total Carbohydrate 2.4g 1%
Dietary Fiber 1.2g 5%
Sugars 0.6g
Protein 2.3g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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14 Comments

  1. Delicious! I found that when I made it, there was a lot of batter left over after making the 16 cupcakes. I did make 18, and couldn't decide if I should make more cupcakes or fill the 18 I had made to the top of the tin. I did opt to do that. I also had a lot of streusel mix left over as well. However, it was delicious and I will make it again.

     
  2. Is there a particular sugar sub you used? I have Splenda and stevia and would prefer to use the Splenda but it says it’s 2 g of carbs per half a tsp. Afraid the 1 3/4 cups of it may add up to a lot of carbs. Thanks!

     
    • Hi Shannon, I personally like to use Swerve. But splenda should be ok. Are you sure you are not using the Splenda Bake? Because that's a combination of splenda and sugar. I made this mistake when I first began baking. It was so frustrating to see. Here is some information regarding Swerve and why it's my sweetener of choice: Swerve is the name brand of Erythritol it's unlike other sugar alcohols has a 0 % impact on blood sugar. (unlike Xylitol and Malitol) It is completely safe to eat on a keto diet and you do not need to count the carbs in your Net carb count for the day. Erythritol is only 0.2 Calories per gram. It is listed as 25 grams of carbs by difference. In the US at least, anything that is not protein or fat when tested is automatically listed as a carb by difference. Erythritol is a sugar alcohol that is 90% processed in the small intestine. The human body cannot derive energy from erythritol (hence the low calorie count), and it has 0 glycemic impact and load (no insulin response). https://swervesweet.com/videos/swerve-and-carbohydrates

       
  3. Oh thank you so much! I just realized the Splenda DOES say “mix of Splenda sweetened & sugar” so thank you for pointing that out. Thankfully I didn’t open it yet so, I will return it and look for some swerve because that sounds absolutely perfect! Thank you for your help, I really appreciate it. Looking forward to making these so I can stop eying the ones from Dunkin Donuts I can’t touch haha. I’ll be sure to leave my feedback afterwards!

     
    • It's a little sneaking on their part but I'm glad I was able to assist you. Splenda does have one that doesn't include sugar, but you need to read the label carefully. The only downside of Swerve is that it's a little pricier. I hope this helps. Do leave us your feedback afterwards.;)

       
  4. Do you put the streusel on top before baking?

     
  5. These sound SO delicious! I also LOVE coffee cake. Wondering if you used mini cupcake pan or regular size to get 16. Peace...

     
    • Hi PattySue, This recipe actually make 16 regular sized cupcakes darling. You might want to also check this recipe. Enjoy in good health! https://www.fittoservegroup.com/2018/09/12/keto-pumpkin-streusel-coffee-cake/

       
  6. Hi I was wondering if I was to make these as a cake, what size pan/dish & cooking time would you recommend? Thanks, the recipe sounds wonderful I am anxious to try it!

     
    • Hi Carol, I have a very similar recipe that is baked in a cake pan that you might want to try instead since I have not made this in a pan. Here is the link https://www.fittoservegroup.com/2018/09/12/keto-pumpkin-streusel-coffee-cake/ I can't wait for you to try too.

       
  7. Hi! Made these today and the house smelled so amazing! I don't know what I did wrong but my cupcakes were very crumbly. Moist but totally didn't bind together. I baked them for 30 minutes so I think that was long enough but something didn't seem right. We will enjoy them with a spoon :)

     
    • Hi April! Perhaps just use half the amount of streusel next time. Apparently, I REALLY love a lot of streusel topping on my coffee cakes but I understand that not everyone shares the same preference. What I do is tap the streusel into the batter before baking, that's usually enough to ensure all that goodness sticks. Thanks for stopping by and commenting.

       

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