Description
Delicious low-carb Keto Pumpkin Cream Cheese Muffins perfect for a healthy treat.
Ingredients
Scale
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup erythritol or your preferred keto sweetener
- 1/2 cup canned pumpkin puree
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, combine the almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, and erythritol. Mix well to ensure all dry ingredients are evenly distributed.
- In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese until smooth.
- Scoop about 1 tablespoon of the muffin batter into each muffin cup, then add about 1 teaspoon of the cream cheese mixture on top. Finally, cover with another tablespoon of muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe makes 12 muffins.
- For added flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
- You can substitute the pumpkin puree with mashed banana for a different taste, but this will increase the carb count.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg