Keto Pumpkin Muffins with Cream Cheese Filling
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Keto Pumpkin Muffins with Cream Cheese Filling
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This makes a total of 12 servings of Keto Pumpkin Muffins with Cream Cheese Filling. Each serving comes out to be 217.14 Calories, 19.47g Fats, 3.56g Net Carbs, and 7.65g Protein.
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Ingredients
Cream Cheese Filling:
- 6 ounces cream cheese softened
- 3 tablespoons powdered erythritol
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
Pumpkin Muffins:
- 2 cups almond flour
- ½ cup erythritol
- ¼ cup unflavored whey protein powder
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs
- ½ cup pumpkin puree
- ¼ cup butter melted
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
Instructions
- Mix all of the cream cheese filling ingredients until a smooth batter forms.
- Preheat the oven to 325F and line a muffin tin with paper liners. You could also use silicone.
- In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
- Mix in the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract. Mix until well combined.
- Add a spoonful of batter into each muffin well, then use a spoon to create a dent for the cream cheese filling in each muffin. Add spoonfuls of filling to the center of each, then top the muffins with a little more batter.
- Bake for 25 minutes, or until the muffins are cooked in the middle. Allow to cool before removing the muffins from the tray.
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