Keto Pumpkin Cream Cheese Muffins {4 Net Carbs each!}
User Reviews
4.7
Keto Pumpkin Cream Cheese Muffins {4 Net Carbs each!}
Description
The Keto Pumpkin Cream Cheese Muffins combine pumpkin puree, almond flour, and pumpkin pie spices for a moist, flavorful base. Butter and a granular sweetener are beaten until fluffy, then eggs, pumpkin, and vanilla are incorporated. Almond flour blends with baking soda and spices to create the low-carb batter. A cream cheese filling sweetened with erythritol and flavored with vanilla is dolloped and swirled atop each muffin before baking.
Baking at 350°F for 25 minutes yields muffins with tender crumb and creamy pockets of filling. The pumpkin spice mix brings warm autumn aromas, while almond flour keeps the texture dense but moist. The cream cheese swirl introduces a smooth, slightly tangy richness that complements the spices and pumpkin well.
No notes accompanied this recipe.
Ingredients
- 1/4 cup butter at room temperature
- 3/4 cup Swerve granular sweetener
- 2 egg
- 1 cup pumpkin make sure it's pure pumpkin-no sure added!, puree
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 2 teaspoons pumpkin pie spice (or 1 and 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Cream Cheese Filling
- 6 ounces cream cheese room temperature
- 4 tablespoons erythritol can use powdered monk fruit, powdered swerve, or favorite keto sweetener, powdered
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Grease a 12 count muffin pan or line with parchment liners. Set aside.
- To make the cream cheese filling: In a small bowl, beat the cream cheese, erythritol, and vanilla with a small whisk or fork. Set aside.
- To make muffin batter: In a large bowl, beat the butter and sweetener until light and fluffy. Gradually beat in the eggs, pumpkin puree, and vanilla extract. Whisk in the almond flour, pumpkin spice, baking soda, and pinch of salt and fully incorporated.
- Divide batter into prepared muffin pan. Spoon about 1 tablespoon of the prepared cream cheese mixture onto each muffin and swirl with a toothpick or fork.
- Bake for 25 minutes or until cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 208kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 231mg | 10% |
| Potassium | 72mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3526IU | 71% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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