keto pumpkin muffins with maple cream cheese swirl

Maple Cream Cheese Keto Pumpkin Muffins

Keto pumpkin muffins made with a maple cream cheese swirl. Almond flour and coconut flour give this keto muffin the perfect texture. A bit sweet to go perfectly as a keto snack or along side your low carb breakfast!

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keto pumpkin muffins with maple cream cheese swirl

Last year, my pumpkin muffins were a hit! But, now it’s time to change it up some.

I created maple cream cheese keto pumpkin muffins just in time for fall keto recipes. They have a even better flavor than last time. Using real pumpkin in the recipe!

Pumpkin is keto friendly. We actually use it in place for things such as my sweet potato casserole using cauliflower. Let’s dive into this recipe because I can’t wait for to make it!

You’ll love these keto pumpkin muffins

  • Super moist texture, you won’t be able to tell they are made with almond flour and coconut flour.
  • Tangy maple cream cheese going through the middle with the perfect pumpkin spice flavor.
  • They are only 4g net carbs per muffin.

How to make keto pumpkin muffins

The cream cheese part is different from the actual muffin itself. Below I will add instructions because it very similar to a keto cheesecake recipe. But the pumpkin portion is super easy. Here are the step by step instructions:

  1. Start by combining all of your dry ingredients.
  2. Add all your wet ingredients listed mixing them evenly.
  3. Lastly, combine dry and wet ingredients together. You can use a hand mixer or simply fold them in as I do. I sift my almond flour and other dry ingredients. So, that allows me to fold smoothly.

After ingredients are combined I will start to pour in silicone muffin cups or paper liners. You can sub the maple cream cheese due to having to make so much and only use a portion. As I will explain below.

maple cream cheese keto pumpkin muffins split in half

Tips on the maple cream cheese

On average I use about 1/2 teaspoons to 1 of cream cheese in each muffin. The muffin recipe only makes 6 low carb muffins.The muffins keep fine in the refrigerator at minimum one week.

  1. Mix cream cheese and sour cream.
    cream together cream cheese and sour cream
  2. Add maple syrup, heavy cream and the optional liquid sweetener.

How many net carbs per muffin?

Thanks to Cronometer I can now post a full nutritional label. The net carbs, total carbs and grams of fat per muffin can be found below.

keto pumpkin maple cream cheese muffins on a plate

Other keto pumpkin recipes you may love

 

maple cream cheese keto pumpkin muffins split in half

Maple cream cheese keto pumpkin muffins

Keto pumpkin muffins made with a maple cream cheese swirl. Almond flour and coconut flour give this keto muffin the perfect texture. A bit sweet to go perfectly as a keto snack or along side your low carb breakfast!
4 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Dessert, Side Dish, Snack
Cuisine American
Servings 6 muffins
Calories 259 kcal

Ingredients
 

  • 1 cup blanched almond flour
  • 2 tablespoon coconut flour
  • 1/4 cup granulated sweetener
  • 2 teaspoon pumpkin spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 4 tablespoon unsalted butter
  • 2 tablespoon canned pumpkin (optional but recommended)
  • 1/2 teaspoon liquid stevia or monk fruit

Maple cream cheese mixture

  • 2 ounces cream cheese
  • 1 teaspoon sour cream
  • 1 tablespoon sugar free maple syrup (or 1 tsp maple extract )
  • 1/8-1/4 teaspoon liquid stevia or monk fruit
  • 2 teaspoon heavy cream

Instructions
 

  • Preheat the oven to 325-330ºF
  • Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together for your dry ingredients
  • For your wet, melted butte, eggs, canned pumpkin (optional), and liquid stevia or monk fruit. Mix those together.
  • Combine dry and wet, make maple cream cheese instructions below.
  • Take 1/2 TB of the pumpkin muffin batter and line the bottoms of your muffins liners. Then take 1 tsp of your cream cheese and place on the top of each. Next, on top of that add 1 TB of pumpkin muffin batter then 1/2-1 tsp of cream cheese batter on top of that. Then using a toothpick give the top portion a swirl.
  • If you notice you are alternating the two creating layers. Place in preheated oven for 25-30 minutes checking at the 20 minute mark. Muffins should have risen and toothpick should come out clean.

Maple cream cheese batter

  • Cream room temperature cream cheese with a hand mixer
  • add in sour cream then cream the two together
  • add in sugar-free maple syrup, liquid stevia or monk fruit and heavy cream

Notes

On average I use about 1/2 teaspoons to 1 of cream cheese in each muffin. The muffin recipe only makes 6 low carb muffins. But, you can double the recipe and use up to half. The muffins keep fine in the refrigerator at minimum one week.
 

Nutrition

Nutrition Facts
Maple cream cheese keto pumpkin muffins
Amount Per Serving
Calories 259
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pumpkin
Tried this recipe?Leave a rating and comment, thank you

7 thoughts on “Maple Cream Cheese Keto Pumpkin Muffins”

  1. 4 stars
    I’m confused, in the video you show adding an egg. To the cream cheese mixture, but the recipe doesn’t. Also the videos stops at that part ……. You don’t show how to layer it all.

  2. I am aware of the differences and I apologize for any confusion. Over time with experience I go back and recreate recipes to give you the best recipe possible. I have to update the video to match now and make the instructions clear on what to do for you. My apologies, the holiday season is approaching and I plan to have that out by September.

  3. Wow can’t wait to try your recipe! Glad I found your site! Just a little surprised at the small amount of pumpkin called for in this pumpkin muffin recipe. (Only 3 Tbsp vs the cup normally called for). Was that a typo or is there a specific reason you use such a small amount?

  4. No that isn’t a typo. Pumpkin contains a bunch of water. Granted you can drain some off but when you don’t have gluten or something as absorbent as flour things will turn from moist to mushy very quickly. I like to make sure the pumpkin flavor is still there without losing that great texture.

  5. How can I find your original pumpkin muffins recipe? The link you provided takes me back to the new one. Thanks

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