Keto Pumpkin Muffins With Cream Cheese
Can’t help falling in love with cute little muffins while on keto diet? Treat yourself these keto pumpkin muffins with cream cheese.
Made with almond flour, coconut flour, pumpkin puree, eggs and cream cheese, these cupcakes will make you desperate for one more bite while keeping you going on your diet. Here is the recipe!
Keto Pumpkin Muffins With Cream Cheese
Course: Snacks, BreakfastCuisine: AmericanDifficulty: Easy12
servings10
minutes10
minutes261
kcalCan’t help falling in love with cute little muffins while on keto diet? Treat yourself these keto pumpkin muffins with cream cheese.
Ingredients
200g wheat floor
1 tbsp vegetable oil
2 tsp sugar
3 cups water3/4 cup pumpkin puree
1 1/2 cup almond flour
1/2 cup coconut flour
8 oz cream cheese, softened
1/2 cup butter, softened
2/3 cup erythritol sweetener (Swerve)
4 large eggs
1 tsp vanilla extract
4 tsp baking powder
2 tsp pumpkin spice
1/2 tsp salt
Directions
- Preheat the oven to 350°F. Grease a muffin pan, or line with paper muffin cups.
- In a large mixing bowl, combine butter and sweetener. Whisk until light and fluffy.
- Add eggs to the bowl, one at a time, and mix well to combine. Add pumpkin puree and vanilla; mix well to combine.
- In another bowl, put together almond flour, coconut flour, baking powder, pumpkin spice, and salt. Break up any lumps of almond flour or coconut flour.
- Add the dry ingredients to the wet ingredients, and stir to combine.
- Divide the batter into the prepared muffin tins. Add a generous tablespoon of softened cream cheese to each muffin. Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together.
- Bake in preheated oven for 20 – 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Notes
- Garnish these pumpkin muffins with diced strawberries or any low-carb fresh fruits to your liking. Enjoy!