Keto Air Fryer Pumpkin Cupcakes Recipe

Gluten Free
Quick Easy
Vegetarian
4.8/5
(2924 reviews)
Keto Air Fryer Pumpkin Cupcakes
Zylo Recipes

Description

Imagine biting into a warm, fragrant cupcake, its tender crumb infused with the comforting flavors of autumn. These air fryer cupcakes offer a delightful dance of textures and tastes, perfect for a cozy treat any time of day. The base of finely ground almonds creates a delicate, slightly nutty foundation, providing a satisfyingly dense yet tender crumb.

Sweetness is woven throughout, complementing the subtle earthiness of the pumpkin puree. The true magic lies in the aromatic spices that awaken the senses. Cinnamon, ginger, nutmeg, and cloves blend harmoniously, creating a symphony of warmth that evokes memories of crisp fall days and crackling fireplaces.

The pumpkin puree not only contributes to the cupcakes' moistness but also acts as a natural binder, ensuring a beautifully cohesive texture. The air fryer lends a gentle crispness to the exterior, while the inside remains incredibly soft and tender, offering a delightful contrast in every bite. These cupcakes are a simple pleasure, perfect enjoyed on their own alongside a cup of coffee or tea.

The warmth of the spices and the subtle sweetness make them a comforting treat that satisfies without being overly indulgent. For an extra touch of decadence, consider adding a swirl of your favorite frosting. These cupcakes are incredibly versatile and easy to customize to your preferences.

If you do not have an air fryer you can bake the cup cakes at 350 degrees Fahrenheit for 20-25 minutes. Whether you're looking for a delightful dessert or a simple afternoon snack, these air fryer cupcakes are sure to please. Their comforting flavors and tender texture will leave you feeling satisfied and content.

Preparation Time

Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Nutrition Information

Per 1 cupcakes serving
C
Calories
302 Kcal

C
Carbs
7 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
6 g

C
Fats
28 g
Saturated Fats 16 g
Unsaturated Fats 9 g

Cholestrol 139 mg
Sodium 148 mg
Potassium 112 mg
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Ingredients

    1.
    Almonds, Raw
    Almonds, Raw
    3 cup, ground
    2.
    Cinnamon, Ground
    Cinnamon, Ground
    2 teaspoon
    3.
    Ginger, Ground
    Ginger, Ground
    2 teaspoon
    4.
    Lemon Juice
    Lemon Juice
    2 teaspoon
    5.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    6.
    Raw Egg
    Raw Egg
    1 large
    7.
    Baking Soda
    Baking Soda
    1 teaspoon
    8.
    100% Pure Erythritol By Now
    100% Pure Erythritol By Now
    ½ cup
    9.
    Breakfast Butter Melted by Country Buffet
    Breakfast Butter Melted by Country Buffet
    ⅓ cup
    10.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    ⅓ cup
    11.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    12.
    Nutmeg Ground
    Nutmeg Ground
    ¼ tsp
    13.
    Organic Pumpkin Puree by Pacific
    Organic Pumpkin Puree by Pacific
    ¼ cup
    14.
    Cloves, Ground
    Cloves, Ground
    ⅛ teaspoon

Instructions

    1.
    Add the ground almonds, erythritol, cinnamon, ginger, nutmeg, cloves, baking soda and salt to a large mixing bowl. Stir together well to combine.
    2.
    Add the melted butter to the bowl. Add the lemon juice and vanilla extract. Mix everything together well to combine.
    3.
    Add the pumpkin purée. Stir together well to combine. The mixture should be quite thick at this point.
    4.
    Crack the egg into the bowl. Beat everything together well to combine. You should have a thick batter.
    5.
    Drizzle in the almond milk a little at a time. Continue beating together until smooth and well combined. You should have a thick but scoop-able cake batter.
    6.
    Divide the mixture evenly between 10 silicone cup cake cases, suitable for an air fryer. Arrange 5 of the filled cup cake cases in the base of your air fryer basket. Place the basket in the air fryer.
    7.
    Set the temperature to 300 degrees Fahrenheit and set the timer for 15 minutes. After this time, check the cakes are risen and golden, and a skewer comes out clean. If not, cook for a few minutes more. Carefully remove the cooked cupcakes and set to one side to cool whilst you cook the remaining cakes. Ensure to cool completely if frosting.