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!
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:
- Start by combining all of your dry ingredients.
- Add all your wet ingredients listed mixing them evenly.
- 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.
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.
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.
Other keto pumpkin recipes you may love
Maple cream cheese keto pumpkin muffins
- 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
- 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