Description
These Keto Pumpkin Muffins have a delicious cream cheese swirl making them moist, flavorful, and full of pumpkin spice goodness. Our low carb pumpkin muffins make for the perfect breakfast or snack. They are easy, and a great option for those who are on a low carb diet or gluten-free.
Ingredients
Muffins
- 2 cups almond flour
- 2 tbsp coconut flour
- 4 eggs
- 1 cup powdered Swerve
- ¾ cup canned pumpkin
- ½ cup almond milk
- 2 tsp pumpkin pie spice
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp vanilla
Cream Cheese Swirl
- 2 oz softened cream cheese
- ½ tsp vanilla
- 1 ½ tbsp powdered swerve
- 1 tbsp heavy cream
Instructions
- Preheat the oven to 350 degrees.
- In a bowl combine all the dry ingredients: almond flour, coconut flour, powdered Swerve, baking powder, salt, and pumpkin pie spice. Mix together, making sure you get all the lumps out. Set aside.
- In a medium-sized bowl whisk together the pumpkin and eggs, then add the vanilla, and almond milk.
- Add the dry mixture to the wet mixture, a little at a time. Stir until it’s all combined.
- Place the muffin liners in the pan. Lightly spray the liners with a cooking spray.
- Use a cookie scoop and fill the muffin liners about ¾ of the way full.
- In a small bowl combine the softened cream cheese, powdered Swerve, heavy cream, and vanilla. Whisk together until very smooth.
- Add ½ tsp of the cream cheese mixture on top of each muffin. Using a toothpick swirl the cream cheese into the muffin batter.
- Bake for 25 minutes. or until the muffins are cooked.
- Transfer to a cooling rack and let them cool completely.
Notes
3.1 NET CARBS PER MUFFIN
If you are dairy-free or don’t like cream cheese, leave it out. The muffins are delicious on their own.
Use canned pumpkin or fresh. Do NOT use Pumpkin Pie Filling – it’s full of sugar.
For Egg Substitution – Use flax seed egg or chia egg.
Try our Homemade Pumpkin Pie Spice Recipe.
For mini keto pumpkin spice, muffins bake for 10-15 minutes.
Make sure the cream cheese for the swirl is softened to room temperature.
When testing the muffins after 25 minutes, the cream cheese swirl will still be soft but the muffin itself should be cooked.
Let them cool completely before eating otherwise, they can fall apart.
Store in the refrigerator for up to 5 days.
Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American