Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free

INGREDIENTS

1 3/4 cups

super fine almond flour

1/4 cup

Oat Fiber (see note below)

eggs (separated)

1/3 cup

pumpkin puree

1/3 cup

sour cream

1/2 cup

swerve confectioners

2 tsp

baking powder

1 tsp

pumpkin pie spice

1 tsp

vanilla extract

salt

3/4 cup

cream cheese (at room temperature)

1/4 cup

mascarpone cheese (at room temperature)

1/4

cup swerve (confectioners (or powdered erythritol))

1/4 cup

heavy cream + 2 tablespoons (or as needed)

1 tsp

vanilla bean paste (see notes)