Low Carb Keto Pumpkin Muffins
Ingredients
The batter
-
½
cup
Wholesome Yum Coconut Flour
-
½
cup
Wholesome Yum Blanched Almond Flour
-
½
cup
Besti Monk Fruit Allulose Blend
-
1
tbsp
Baking powder
-
1
tbsp
Pumpkin pie spice
-
¼
tsp
Sea salt
-
4
large
Eggs
-
¾
cup
Pumpkin puree
-
½
cup
Unsweetened almond milk
-
½
cup
Ghee (or butter or coconut oil)
-
1
tsp
Vanilla extract
The topping
-
3
tbsp
Pumpkin seeds (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line 10 muffin cups with parchment liners.
- In a large bowl, mix together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt until there are no clumps.
- Add the eggs, pumpkin puree, almond milk, melted ghee, and vanilla to the dry ingredients and mix until fully incorporated.
- Spoon the batter evenly into the muffin cups, smoothing the tops. Optionally, sprinkle pumpkin seeds on top and press them gently.
- Bake for about 25 minutes, until a toothpick inserted into the muffins comes out clean and the edges are slightly golden.
Nutrition Facts (estimated)
Servings
10
Calories
193
Total fat
16.2g
Total carbohydrates
7.6g
Total protein
5.8g
Sodium
mg
Cholesterol
mg
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