Keto pumpkin chocolate chip muffins are so good at only 3g net carbs for each muffin! You get all the pumpkin spice and everything nice with no added sugar in a gluten-free keto muffin recipe!
You’ve laid out your holiday dishes. Checked off the cranberry sauce and Mac and cheese. Yet, your husband succeeded in getting the wrong napkins again!
The dishes we serve are complimented with things such as muffins, biscuits and rolls.
Don’t you just love it?
The flavors of fall spices such as cinnamon, nutmeg and ground cloves. Rounding off your keto muffins with chocolate chips is the game changer you’ve been missing this Thanksgiving holiday.
Now I’m spilling my tricks to these babies!
How To Make Keto Pumpkin Chocolate Chip Muffins
Check for these ingredients first
- Blanched almond flour
- Coconut flour
- Keto sweetener
- Besti brown sugar
- Baking powder
- Pumpkin pie spice
- Vanilla extract
- Canned Pumpkin (pumpkin puree)
- Sugar-free chocolate chips
Tips so you don’t run into trouble…
- No coconut flour or can you skip it? Yes, the coconut flour creates a wonderful texture to the keto pumpkin chocolate chip muffins. However, it can be skipped. A word of caution, this will change the texture of the muffin.
- Let it rest! Allow the batter to rest and the muffins after baking. Almond flour is super fragile when hot. Now, if you don’t let the batter sit the flavors will not work together as good as they should.
Creating the magic in the batter
- First, melt the butter.
- In a small bowl, combine almond flour, coconut flour, sweetener, Besti, baking powder and pumpkin spice. I use a store bought pumpkin spice mix to keep it easy for you.
- Now, grab that melted butter. It should be cool by now. Add it with the eggs, vanilla extract and the canned pumpkin. Mix it around.
- Then, combine the dry and wet ingredients together. Folding is just fine, you don’t need a hand mixer.
- After that is done fold in the chocolate chips next.
- Spoon the muffin batter into liners. Then, allow it to sit for at least 30 minutes.
- Preheat the oven.
- Once up to temperature bake for 25-30 minutes. Check with a toothpick for doneness.
- Lastly, allow the keto chocolate chip muffins to cool fully before serving.
But, you have something left
Storing keto pumpkin chocolate muffins is simple. You can freeze them if you like and keep them for a few months. Place them in a plastic bag or storage container and they’ll last about a week in the refrigerator. However, left on the counter you may get 3 days max.
Frequently Asked Questions (FAQs)
How much pumpkin can I eat on keto?
Pumpkin is great on keto in low servings. That’s why these keto pumpkin chocolate chip muffins work so well! I have a full post here explaining why you shouldn’t worry about pumpkin.
Can any chocolate chips work here?
No, because some chocolate chips are labeled no sugar added but contain “natural sweeteners” that spike glucose. I would suggest looking for keto friendly chocolate chip brands such as Lily’s which I used here. You can find them in most grocery stores.
What could I eat with keto pumpkin chocolate chip muffins?
Keto Pumpkin Chocolate Chip Muffins
- 1 cup blanched almond flour
- 1.5 tablespoon coconut flour
- 1/2 cup keto granulated sweetener
- 1/2 cup Besti brown sugar
- 1.5 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3 tablespoon butter
- 3 tablespoon canned pumpkin
- 1 tablespoon vanilla extract
- 1/4 cup Lily's chocolate chips
- Melt butter
- Combine all dry ingredients
- Combine butter and rest of the wet ingredients
- Mix the dry and wet ingredients together then fold in chocolate chips
- Spoon batter into muffin liners and allow it to sit at least 30 minutes for the flavors to work together.
- Preheat oven to 350°F
- Bake muffins for 25-30 minutes testing with a toothpick for doneness
- Allow to cool before serving