Dairy Free Pumpkin Cupcakes
These delicious cupcakes are both dairy and nut free. Perfect clean keto / low carb trreat!
Servings: 12
Calories: 60kcal
Ingredients
- 6 eggs separated
- 30 grams egg white powder
- 1 tsp pumpkin pie spice
- 1 tsp gelatin
- 1/2 tsp vanilla
- 165 grams pumpkin
- 62 grams xylitol
Instructions
- In a medium mixing bowl, beat the egg whites to a stiff peak
- In a large mixing bowl, beat the egg yolks until they become light and pale
- Gradually add the xylitol to the egg yolks and beat until the mixture is very light and cream color
- Stir in the egg white powder, pumpkin, pumpkin pie spice, gelatin, and vanilla to the egg yolks and continue mixing with a hand mixer until all is incorporated
- Fold the egg whites into the egg yolk mixture 1/3 at a time until completely incorporated
- Spoon into cupcake tins
- Bake at 350 for 20 minutes
- Let cool and frost if desired
Video
Notes
These can be frosted with Dairy Free Chocolate Ganache
or if not dairy free, Goat or Cream Cheese Frosting
Nutrition
Calories: 60kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g | Sugar Alcohol: 5