Keto Pumpkin Spice Muffins
Keto Pumpkin Spice Muffins are easy to make at home using good-for-you ingredients like pumpkin puree, almond flour, and stevia-sweetened white chocolate chips. The muffins are indulgent without being too rich. They would pair perfectly with a hot cup of coffee for a quick low carb
How to Make It
Step 1
Preheat the oven to 350 F. Combine the liquid ingredients together, including the eggs, canned pumpkin, almond butter (or you can use mixed nut butter), and vanilla extract. You can use a whisk or spoon to incorporate the ingredients.
Step 2
Next, add almond flour, powdered sweetener, baking soda, baking powder, and pumpkin pie spice. You can use a spoon or a whisk to incorporate the ingredients. The batter will be thick.
Step 3
Next, add half of the white chocolate chips and fold them in with a spoon or spatula. You will use the other half of the chocolate chips to top the muffins before going into the oven. This part is optional but it will give a nice appearance to the final muffins.
Step 4
Line a 12-count muffin tin with cupcake liners and evenly divide the batter into each liner. Top each with a few chocolate chips from the remaining chocolate chips. Bake for 22-25 minutes or until fully baked through.
Step 5
Allow the muffins to cool slightly before removing them from the pan. These muffins will store at room temperature for up to three days. After that, store them in the freezer, where they will stay just as moist and delicious.
Ingredients
- Raw egg – 3 large
- Pumpkin – 15 oz
- Almond butter – 0.5 cup
- Vanilla extract – 1 tsp
- Almond flour – 0.5 cup
- Monk Fruit Erythritol Blend – 0.75 cup
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Pumpkin Pie Spice – 1 tsp
- White Chocolate Style Baking Chips – 0.5 cup