Keto Pumpkin Cream Cheese Muffins
16
Servings
262
Calories
23.2g
Fat
5.1g
Protein
4.5g
Net Carbs
Keto Pumpkin Muffins Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon nutmeg
- 1 1/2 cups pumpkin puree
- 3 eggs
- 1/4 cup golden monkfruit sweetener or sweetener of choice
- 1/2 cup ChocZero Maple Pecan Syrup, or sugar-free maple syrup
Keto Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup confectioners erythritol or use sweetener of choice
Keto Pumpkin Cream Cheese Muffins Directions
- Preheat oven to 350 degrees.
- Heat butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until the butter has melted, starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt and spices. Set aside.
- In a large, beat the eggs, pumpkin, golden monkfruit and syrup until smooth.
- Mix in the dry ingredients along with the browned butter.
- Pour into a muffin pan lined with muffin liners. Bake at 350 degrees for 20-25 minutes or until they start to brown on top. Remove from the oven and let cool completely before frosting.
- To make the cream cheese frosting, add cream cheese, butter and vanilla to a medium bowl. Whip until fluffy and smooth. Slowly add in the powdered erythritol and mix until fluffy. Spread or pipe on top of each muffin. You can poke a hold in the top of the muffin to insert the cream cheese frosting into the center of the muffin.