Keto Pumpkin Spice Muffin Recipes

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KETO PUMPKIN SPICE MUFFIN RECIPE



Keto Pumpkin Spice Muffin Recipe image

With just 3 net carbs per muffin, these keto pumpkin spice muffins are just the thing for fall mornings. Top them with real whipped cream for a delectable low carb treat!

Provided by Tara Wright

Categories     Breakfast     Dessert     Snack

Time 35m

Number Of Ingredients 15

1/2 cup Pumpkin Puree
3 Eggs
1/4 cup Olive Oil
1/2 cup Heavy Whipping Cream
1 teaspoon pure vanilla extract
4 teaspoons pumpkin pie spice
1 teaspoon yacon syrup
1/2 cup sugar substitute
10 drops liquid stevia
1 Tablespoon acacia fiber powder
1/2 cup coconut flour (60g)
½ teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon cream of tartar
1 teaspoon baking soda

Steps:

  • Preheat oven to 325 degrees or 300 degrees convection.
  • Prepare your cupcake pan with liners or by greasing liberally with butter or coconut oil.
  • In a large mixing bowl, combine pumpkin puree, eggs, cream, oil, sugar substitute, liquid stevia, yacon syrup, pumpkin pie spice, salt, and vanilla, and blend on low for about one minute.
  • Add the coconut flour, acacia powder and xanthan gum and beat on low for approximately two minutes. Scrape down the sides of the bowl a few times.
  • Finally, add the cream of tarter and baking soda and blend until combined.
  • Split the batter between 12 cupcake tins, filling to about 3/4 of the way full.
  • Bake at 325 or 300 degrees convection for 23-25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
  • Allow to cool completely before removing from the cupcake pan.

Nutrition Facts : Calories 125.98 kcal, Carbohydrate 11.45 g, Protein 2.69 g, Fat 10.19 g, SaturatedFat 4.04 g, Cholesterol 57.83 mg, Sodium 233.67 mg, Fiber 3.65 g, Sugar 7.29 g, TransFat 0.13 g, UnsaturatedFat 5.52 g, ServingSize 1 serving

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