Keto Pumpkin Cream Cheese Muffins
How to Make It
Step 1
Preheat the oven to 180C (350F). Line a 6-hole muffin tray with paper liners. Set aside.
Step 2
In a medium mixing bowl, mix the softened butter and 1/3 cup granulated erythritol using a handheld mixer until light and creamy. Add the eggs, one at a time, on low speed while scraping down the bowl occasionally to ensure all ingredients are well incorporated.
Step 3
Add the pumpkin puree and vanilla extract. Mix on low speed until just combined. The consistency will be a bit runny and not as foamy.
Step 4
Whisk together almond flour, coconut flour, baking powder, pumpkin spice, and salt in a separate mixing bowl. Ensure all the dry ingredients are well incorporated and no lumps are left behind.
Step 5
Add the dry mixture to the bowl with the wet ingredients. Gently mix with a spatula to fully incorporate all the dry ingredients into the liquid mixture.
Step 6
In a small bowl, whisk together softened cream cheese and 1 tbsp of powdered erythritol. This mixture will be used to top the muffins as a cream cheese layer before baking them.
Step 7
Use an ice cream scoop to portion the muffin batter evenly among 6 muffin holes. This ensures that each muffin has the same amount of batter hence an equal amount of carbs per muffin serving. Add about 1 tablespoon of cream cheese to the muffins. Use a toothpick to swirl the batter and cream cheese together.
Step 8
Transfer the muffins to the oven. Bake for 20 minutes. To confirm whether the muffins are baked through, insert a toothpick at the center of each muffin once the timer is done. The toothpick should come out clean.
Step 9
Remove from the oven and let the muffins cool down in the tray for about 15 minutes. Then, transfer the muffins onto a cooling rack until completely cooled. Enjoy with a warm cup of tea or coffee.
Ingredients
- Butter – 0.25 cup
- Erythritol Granulated – 0.33 cup
- Raw egg – 2 medium
- 100% Pure Pumpkin Puree – 0.38 cup
- Vanilla extract – 0.5 tsp
- Almond flour – 0.75 cup
- Coconut flour – 0.25 cup
- Baking powder – 2 tsp
- Pumpkin Pie Spice – 1 tsp
- Salt – 0.25 tsp
- Cream cheese – 4 oz
- Powdered Erythritol (Icing Sugar) – 1 tbsp