Amazing Keto Pumpkin Muffins
Perfect for breakfast or dessert, These low carb pumpkin muffins will please the whole family.
Servings 12 muffins
Calories 181kcal
Ingredients
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 1/4 tsp Pumpkin Spice
- 2 Eggs
- 1/3 cup Allulose
- 1/2 cup pumpkin puree
- 1/4 cup butter You can use the same amount of Coconut oil instead if desired.
- 1/2 tsp maple extract optional
- 1 tsp vanilla extract optional
Instructions
- Preheat oven to 325
- Grease a muffin tin or use muffin liners.
- In a large mixing bowl, combine almond flour, erythritol baking soda, salt & pumpkin spice. Mix until well combined.
- In smaller bowl, combine the eggs, pumpkin puree, butter, (maple & vanilla extract if using). Stir until smooth. add mixture dry ingredients in the larger bowl and mix until completely combined
- Use an ice-cream scoop or serving spoon to scoop the batter into the mini muffin tin.
- Bake for about for 25 minutes or so. Use the toothpick test to see if they are done. (when you can poke a muffin with a toothpick and it comes out clean the muffins are done)
- Enjoy them hot as soon as they come out of the oven, or allow them to cool for later.
Nutrition
Calories: 181kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Sodium: 247mg | Fiber: 3g | Net Carbs: 3g | Fat Ratio per Serving: 79.56% | Protein Ratio per Serving: 13.26% | Carb Ratio per Serving: 6.63%