Keto Pumpkin Muffins
These fluffy and moist keto pumpkin muffins are made with coconut flour with the option of cream cheese frosting.
Servings: 6
Calories: 114.5kcal
Ingredients
- 4 large Eggs
- 2 T Heavy Whipping Cream
- 1/2 Cup Puree Canned Pumpkin 120 grams
- 1/4 Cup Almond Flour
- 1/4 Cup Coconut Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Xanthun Gum
- 2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- 1/4 tsp Pure Monk Fruit Extract Adjust as needed to your sweetness level.
Instructions
- Mix the dry ingredients together with a whisk or sift the flours with the dry ingredients.
- In a second bowl, beat the eggs for 1 minute.
- Add the pumpkin puree to the eggs, then add in the other wet ingredients.
- Add the dry mixture to the wet mixture and mix.
- Pour into your muffin liners and cook for 30 minutes on 350 degrees F.
Nutrition
Serving: 1muffin | Fiber: 2.5g | Calories: 114.5kcal | Fat: 7.3g | Protein: 6.1g | Carbohydrates: 6.1g