WebPreheat the oven to 180C/350F degrees and line a muffin tin with 12 liners. In a medium bowl whisk the butter and low carb sweetener together until smooth. Whisk …
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WebOur pumpkin dessert recipes showcase the versatility of pumpkin as an ingredient for all of your sweet treats - pies, Crumble-Top Pumpkin Muffins. Prep: 25 min, Cook: 16 …
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WebInstructions: In a large bowl combine the butter, sweetener, pumpkin puree, and vanilla. Once completely combined add in the eggs and mix again. Pour in the …
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These keto pumpkin muffins need a thicker batter than most muffin recipes, even low carb muffin recipes. (For example, low carb keto blueberry muffins have a thinner batter.) But, because of the way the pumpkin and coconut flour interact with each other, this one starts out thicker.
Preheat the oven to 375 so that it will heat while you work. Also, prep your muffin pan for nonstick. I like to use parchment paper stuffed into each cup. In a mixing bowl, combine together your flour, pumpkin pie spice, cinnamon, baking soda, sugar alternative and salt. Set this aside. In another mixing bowl, mash your canned pumpkin.
Each pumpkin muffin has 11 grams of protein with just 5 grams of carbs, though you’d never know it. They’re light and fluffy with just the right amount of moisture. And to top things off, you’ll only need 7 ingredients and a mixing bowl to make these low carb pumpkin muffins! This post contains affiliate links.
These almond flour pumpkin muffins freeze incredibly well and can be reheated in the oven or microwave for a quick grab and go snack. Make sure to buy pure pumpkin puree and not canned pumpkin pie filling, which is loaded with sugar and spices.