Pumpkin Spice Keto Muffins Swirled With Cream Cheese
Pumpkin spiced keto muffins at only 3g net carbs shouldn't be this addicting. Keto pumpkin muffins are easy to make, share and get your favorite fall flavors during the holidays!
2tablespooncanned pumpkin(optional but recommended)
cream cheese mixture
2ouncescream cheese
1tablespoonsour cream
2tablespoonsweetener
1/2teaspoonvanilla extract
Instructions
Preheat the oven to 325-330ºF
Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together for your dry ingredients
Note: Before adding canned pumpkin into batter be sure to pat excess water off with a paper towel.
For your wet, melted butter, eggs, and canned pumpkin. Mix those together.
Combine dry and wet, 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.
Cream cheese batter
Cream room temperature cream cheese with a hand mixer
add in sour cream, vanilla extract and sweetener then cream everything together
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword keto pumpkin muffins
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