Keto Pumpkin Muffins
Keto Pumpkin Muffins are a delightful autumn treat that combines the warm flavors of cinnamon and nutmeg with a low-carb twist. These moist, fluffy muffins are quick to prepare, making them perfect for busy mornings or cozy afternoons. Enjoy them as a guilt-free snack that satisfies your cravings without derailing your keto diet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups almond flour
- ¾ cup erythritol (powdered)
- ¼ cup coconut oil (melted)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin pan or line it with paper liners.
- In a large bowl, whisk together almond flour, erythritol, baking powder, baking soda, cinnamon, and nutmeg until smooth.
- In another bowl, mix pumpkin puree, melted coconut oil, eggs, and vanilla extract until well combined.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Pour the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool in the pan for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 160
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg