Keto Pumpkin Muffins
Keto pumpkin muffins are soft and moist. These muffins can be a great addition to your low-carb breakfast or a delicious snack throughout the day while keeping your carb intake in check. Enjoy!
Equipment
- 12-cup muffin tin
- Cupcake liners
- Wire whisk
- Rubber spatula
- 2 Mixing Bowls
- 2-oz. scooper
- Cooling rack
- Measuring cup
- Measuring Spoons
Ingredients
DRY INGREDIENTS
- 1 cup finely ground almond flour
- ⅓ cup allulose or xylitol
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
WET INGREDIENTS
- 3 eggs
- ½ cup canned pumpkin (unsweetened)
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350°F and place a rack in the center. Line a 12-cup muffin tin with paper liners.
- Whisk almond flour in a large bowl to remove any lumps.
- Add the sweetener, salt, baking soda, cinnamon, and pumpkin pie spice. Whisk to combine.
- In a separate bowl, beat the eggs. Add the remaining wet ingredients and mix well.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just barely combined, and no more dry flour is visible.
- Scoop the batter into the muffin cups.
- Bake for 22 minutes.
- Remove the pan from the oven and place it on a cooling rack.
Notes
Storage: Refrigerate the muffins in an airtight container for up to 3 days or freeze them for up to 2 months.
Net carbs: Approximately 3g per muffin when prepared with allulose. Net carbs are calculated by subtracting fiber and allulose from total carbohydrates.
Nutrition
Calories: 177.7kcalCarbohydrates: 11.6gProtein: 5.7gTotal Fat: 14.4gSaturated Fat: 4gCholesterol: 40.9mgSodium: 158.9mgPotassium: 40.9mgFiber: 2.5gSugar: 1.2g
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