Description
These Creamy Keto Pumpkin Cream Cheese Muffins are a delicious and easy treat perfect for those following a keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/4 cup erythritol or preferred sweetener
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the almond flour, erythritol, baking powder, pumpkin pie spice, and salt.
- In another bowl, beat the cream cheese until smooth, then add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- These muffins can be frozen for longer storage; just thaw before serving.
- Feel free to add nuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg