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!
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Servings: 6 muffins
Calories: 171.1kcal
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
cream cheese mixture
- 2 ounces cream cheese
- 1 tablespoon sour cream
- 2 tablespoon sweetener
- 1/2 teaspoon vanilla 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
Video
Nutrition
Serving: 1muffin | Calories: 171.1kcal | Carbohydrates: 4.4g | Protein: 5.6g | Fat: 15.6g | Saturated Fat: 5.8g | Trans Fat: 0.2g | Cholesterol: 84.4mg | Sodium: 47.8mg | Fiber: 2g | Sugar: 1.5g
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