Keto Double Chocolate Pumpkin Muffins
The pumpkin in these muffins makes them so moist and tender. I love the pumpkin/dark chocolate combo which creates a rich, indulgent muffin you do not have to feel guilty about!
How to Make It
Step 1
Preheat an oven to 350 F and line a 12 count muffin tin with muffin liners. The recipe makes 14 muffins so line an additional muffin tin with 2 or wait until the first batch bakes. In the meantime, combine the eggs, pumpkin, almond butter, vanilla extract together and a pinch of salt.
Step 2
In another bowl, combine the almond flour, cocoa powder, sweetener, baking soda, baking powder and a pinch of salt together.
Step 3
Add the wet ingredients to the dry ingredients and mix well. Fold in half of the chocolate chips.
Step 4
Scoop out the muffin dough into each liner, filling them ¾ of the way full. Top with the other half of the chocolate chips.
Step 5
Bake for 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool completely before serving!
Ingredients
- Raw Egg – 3 large
- Pumpkin, Canned – 15 ounce
- Almond Butter, Unsalted – ½ cup
- Vanilla Extract – 1 teaspoon
- Almond Flour – ½ cup
- Special Dark Cocao By Hershey’s – ¼ cup
- The Ultimate Icing Sugar Replacement by Swerve – ¾ cup
- Baking Powder – 1 teaspoon
- Baking Soda – 1 teaspoon
- Chocolate Chips, Sugar Free – ½ cup, whole pieces – regular