Keto Pumpkin Muffins (Low Carb, Gluten Free)
These keto pumpkin muffins are super easy to make with only a few ingredients. Keto friendly and low carb they are sweetened with stevia. Great for a snack or a side with a healthy breakfast.
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Servings: 7 muffins
Ingredients
- 4 tablespoon Unsalted Butter
- 1/4 teaspoon Liquid stevia
- 2 large Eggs
- 1 cup blanched almond flour
- 1 tablespoons Coconut flour
- 1/8 teaspoon Salt
- 3 tablespoon granulated sweetener
- 1 teaspoon Baking Powder
- 1 tablespoon pumpkin spice
Instructions
- Preheat oven to 300 degrees F
- Melt butter then to cooled butter add liquid stevia and 2 eggs
- for dry combine almond flour, coconut flour, salt, granulated sweetener, baking powder and pumpkin spice
- Place in cupcake liners and bake in preheated oven for 15-20 minutes checking in around 12 minutes. Check for doneness with toothpick
- Allow to cool a bit then serve. You can eat warm but not hot fresh out the oven the almond flour has to sit a bit
Notes
Tips for keto pumpkin muffins:
- Room temperature eggs, cold eggs can effect how much your baked good will rise. Using room temperature eggs your keto muffins will rise properly.
- Walnuts and pumpkin spice go great together not to mention pecans.
- Allow almond flour recipes to cool. I do like them warm it seems they are more moist. But, never fresh out the oven.
- Subbing ingredients, the only thing that can be changed is your granulated sweeteners. Even doing that can produce different textures due to how they all bake. You are welcome to leave out liquid stevia for less sweetness. Leaving out just the stevia won't change much if anything.
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