Healthy Low Carb Pumpkin Spice Muffins
Ingredients
Dry Ingredients
-
2
cups
Almond Flour
-
1
cup
Dried Shredded Coconut, roughly chopped
-
⅓
cup
Coconut Flour
-
⅓
cup
sunflower seeds, roughly chopped
-
⅓
cup
pumpkin kernels, roughly chopped
-
½
cup
erythritol
-
2
tablespoons
psyllium husk powder
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
½
teaspoon
ground mace
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
ground ginger
Wet Ingredients
-
6
large
eggs
-
¾
cup
canned unsweetened pumpkin puree
-
¾
cup
full fat coconut milk
-
1
tablespoon
vinegar
-
½
teaspoon
stevia glycerite
-
½
teaspoon
maple extract
Instructions
- Preheat the oven to 350°F and prepare a muffin pan with baking spray.
- Chop the nuts and coconut, then combine them with the dry ingredients in a large bowl.
- In a separate bowl, mix the wet ingredients until combined.
- Combine the wet and dry ingredients, mixing thoroughly and letting it sit for 5 minutes.
- Distribute the batter into the muffin cups, piling it high in the center.
- Bake at 400°F for 8 minutes, then reduce to 350°F and bake for an additional 30 minutes until browned and a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
284
Total fat
18g
Total carbohydrates
12g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
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