Description
Delicious keto pumpkin chocolate chip muffins are a great way to start off your morning. Easy to make, healthy, and tasty, they made a great snack.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 1 ½ cups monk fruit sweetener
- 1 cup pumpkin purée
- 2 large eggs
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp xanthan gum
- 2 tsp pumpkin pie spice
- ⅔ cup Lily’s Dark Chocolate Chips
Instructions
- Preheat oven to 325 degrees.
- Melt a ¼ cup coconut oil. In a bowl combine coconut oil and sweetener together. Stir it well.
- Add eggs and pumpkin to oil mixture. Whisk together.
- In a separate bowl combine all the dry ingredients. Once mixed, then add them to the pumpkin mixture. Stir until well mixed.
- Gently fold in the chocolate chips.
- Using a baking spray, spray a muffin pan.
- With a cookie scoop, evenly scoop out muffin batter into the pan. You should be able to about 15 muffins.
- Place in the oven and bake for about 20-25 minutes. Keep an eye on them so they don’t overcook.
- Let cool before taking out of the muffin pan.
Notes
3.3 NET CARBS PER MUFFIN
You can add in nuts, or leave the chocolate chips out completely
A combination of almond flour and coconut flour can be used
I use coconut oil, but you can substitute it with butter or ghee
Don’t bake the muffins at a temperature any higher than 325 degrees otherwise, they will burn
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American