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Celebrate Fall with Keto Pumpkin Streusel Cupcakes
Ingredients
  • subheading: Low Carb Pumpkin Streusel Cupcake Batter:
  • 2 cups almond flour
  • ¼ cup of coconut flour
  • 1 ½ tablespoons baking powder
  • 3 tablespoons ground cinnamon
  • 1 tablespoon of pumpkin spice
  • 1 teaspoon of ground ginger
  • ¼ teaspoon salt
  • 1 cup (2 sticks) butter softened
  • 1 ¾ cup sugar substitute
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • subheading: Low Carb 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 ¾ cup slivered almonds, ¼ 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)
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