Keto Pumpkin Muffins

keto chocolate chip pumpkin muffins sitting on a white plate. one is cut in half and stacked to show gooey, chocolatey inside

These keto pumpkin muffins are the perfect way to start your Autumn morning. A handful of simple ingredients are all that stand between you and a delicious low carb breakfast!

INGREDIENTS

  • 1 & 1/2 Cups Almond Flour
  • 1/2 Cup Brown Sweetener
  • 1 & 1/2 Tbsp Pumpkin Pie Spice
  • 2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 2 Tbsp Butter, Melted
  • 2 oz Cream Cheese, softened
  • 1/2 Cup Pumpkin Puree
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Sugar Free Chocolate Chips
  • 2 Large Eggs

INSTRUCTIONS

  • Preheat oven to 400 degrees Fahrenheit.
  • In a large bowl stir together almond flour, brown sweetner, pumpkin pie spice, baking powder, and salt.
  • In a separate bowl, add melted butter, cream cheese, pumpkin puree and vanilla extract. Stir until smooth.
  • Pour the wet mixture into the dry mixture and stir until few lumps remain.
  • Fold the chocolate chips into the batter.
  • Pour in eggs one at a time and stir until combined.
  • Fill 12 muffin cups halfway with the batter. Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  • Allow muffins to cool completely before serving.

This recipe makes 12 pumpkin muffins. For one of them you’re looking at approximately:

Serving size: 1 muffin

Amount per serving

Calories: 162.2 Calories

Total Carbs (including erythritol): 16.3g

Fiber: 4.3g

Sugar Alcohols: 9g

Net Carbs: 3g

Protein: 4.9g

Fat: 13.9g

Remember, net carbs equal total carbs minus fiber minus sugar alcohols.

Thank you to...

Keto Pumpkin Muffins - Chocolate Chips! - Hey Keto Mama