Low Carb Keto Pumpkin Muffins
These Keto Pumpkin Muffins are made with almond flour and are so moist and fluffy you won't beleive they're low carb and healthy!
Servings 12 Muffins
Calories 251kcal
Ingredients
- 3 Cups Almond flour (300g)
- 4 Tbsp Coconut flour, packed (32g)
- 1 Tbsp Pumpkin pie spice
- 1 Tbsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Baking soda
- 1 tsp Salt
- 3/4 Cup Swerve sweetener
- 2/3 Cup Canned pumpkin
- 6 Tbsp Coconut oil, melted
- 3 Large Eggs, at room temperature
- 2 tsp Vanilla
- Optional pecans, for topping
Instructions
- Preheat your oven to 350 degrees and spray a muffin pan with cooking spray.
- In a medium bowl, whisk all the ingredients up to the swerve (excluding the swerve)
- In a separate large bowl, whisk all the remaining ingredients (excluding the pecans if using)
- Add the dry ingredients into the wet ingredients and stir until well combined.
- Use an ice cream scoop (or a spoon) to fill your muffin cavities about 2/3 of the way full.
- Bake for 24-25 minutes, until a toothpick comes out clean inserted in the center.
- Let cool in the pan completely and then DEVOUR
Video
Nutrition
Calories: 251kcal | Carbohydrates: 21g | Protein: 8g | Fat: 22g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.8g | Cholesterol: 46mg | Sodium: 450mg | Potassium: 17.5mg | Fiber: 4.6g | Sugar: 1.5g | Vitamin A: 34.5IU | Calcium: 14mg | Iron: 8mg