Keto Pumpkin Muffins
Moist, warmly spiced keto pumpkin muffins with plenty of pumpkin flavor. These low-carb, sugar-free muffins are an easy fall breakfast or snack.
Servings: 12
Calories: 209kcal
Ingredients
Muffin Dry Ingredients
- 1 ½ cups Almond Flour
- ¼ cup Coconut Flour
- 1 tbsp Baking Powder
- 1 tsp Xanthan Gum
- ½ tsp Natural Ancient Sea Salt use DRDAVINAHS to save
- 1 ½ tsp Pumpkin Pie Spice click for my recipe
- 1 cup Powdered Sweetener
Muffin Wet Ingredients
- ½ cup Browned Butter you can also use browned butter ghee or regular butter softened
- ¾ cup Pumpkin Puree
- 2 tsp Vanilla Extract
- 4 large Eggs
Muffin Optional Toppings
- ¼ cup Sugar-free White Chocolate Chips use DRDAVINAHS for 10% off!
- ¼ cup Unsalted Pecans
Instructions
- Preheat your oven to 350 degrees
- Mix the dry ingredients in a small bowl. Set aside.
- Mix the wet ingredients in a large bowl.
- Pour the dry ingredients into the wet ingredients. Use a spatula to combine
- Fold in any optional muffin mix-ins
- Divide the batter into a lined muffin pan - you can also prepare a muffin pan by spraying it with coconut oil spray
- Bake for 25-28 minutes, or until a toothpick comes out of the center clean
Video
Notes
- Pumpkin: Use pumpkin puree, not pumpkin pie filling.
- Flours: Measure the almond and coconut flour carefully, especially the coconut flour.
- Sweetener: I used powdered sweetener, but you can substitute a granulated 1:1 sugar replacement, such as Lakanto. Check the package if your sweetener uses a different measuring ratio.
- Add-ins: Try chopped pecans or sugar-free chocolate chips.
- Cooling: Let the muffins cool before removing them from the pan so they can fully set.
Nutrition
Calories: 209kcal | Carbohydrates: 7g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 200mg | Potassium: 165mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2699IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
