Low-Carb Halloween Spiderweb Cupcakes
A spooky, keto-friendly treat perfect for Halloween. These moist pumpkin-chocolate cupcakes feature a creamy pumpkin frosting and a dark chocolate spiderweb design.
Equipment
- Muffin Pan
- Piping bag or squeeze bottle
Ingredients
Cupcake Batter
- 1 cup almond flour
- 0.5 cup cacao powder
- 0.25 cup whey protein powder
- 0.66 cup powdered Erythritol
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 tsp cream of tartar
- 8 large eggs room temperature
- 0.25 cup melted coconut oil
- 1 cup pumpkin puree unsweetened
- 0.5 cup unsweetened almond milk
- 15-25 drops liquid stevia
Pumpkin Frosting
- 0.5 cup butter softened
- 0.75 cup full-fat cream cheese
- 0.5 cup pumpkin puree
- 0.5 cup powdered Erythritol
- 1 tsp cinnamon
Chocolate Sauce
- 50 g dark chocolate (85-90%)
- 0.33 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F. Line a muffin pan with 16 paper cups. Lightly grease each cup.
- Whisk together the dry ingredients: almond flour, cocoa powder, protein powder, sweetener, cinnamon, baking soda, and cream of tartar.
- In a separate bowl, whisk the eggs, melted coconut oil, pumpkin puree, almond milk, and stevia until smooth.
- Slowly pour the dry mix into the wet mix, stirring until just combined.
- Spoon the batter into the cups. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Beat together the frosting ingredients until light and fluffy. Spread onto cooled cupcakes.
- Heat heavy cream until hot but not boiling. Pour over chopped chocolate, let sit for 2 minutes, then stir until glossy.
- Pipe a spiral of chocolate onto each cupcake. Drag a toothpick from the center outward to create a spiderweb effect.
Notes
Nutrition per serving: Calories: 239, Total Carbs: 6.8g, Net Carbs: 4.2g, Fats: 21.8g, Protein: 7.8g.
