Keto Pumpkin Cream Cheese Muffins Recipe

Indulge in a delightful and nutritious treat with these Keto Pumpkin Cream Cheese Muffins! Bursting with the cozy flavors of pumpkin and cinnamon, these muffins are destined to become a seasonal staple. Not only are they low in carbs, but they are also packed with protein, making them a guilt-free pleasure.

Ingredients:

• 1 cup almond flour
• ¹⁄₄ cup coconut flour
• ¹⁄₄ cup granulated Stevia (or sweetener of choice)
• 1 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp salt
• 1 tsp cinnamon
• ¹⁄₂ tsp nutmeg
• ¹⁄₄ tsp cloves
• ¹⁄₄ tsp ginger
• 2 large eggs
• ¹⁄₂ cup pumpkin puree
• ¹⁄₄ cup melted coconut oil
• ¹⁄₄ cup unsweetened almond milk
• 1 tsp vanilla extract

Cream Cheese Filling:

• 4 oz cream cheese, softened
• 2 tbsp granulated Stevia
• ¹⁄₂ tsp vanilla extract

Instructions:

1. Heat your oven to 350°F and prepare a muffin tin with paper liners.
2. Combine almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and spices in a large bowl.
3. In a separate bowl, mix eggs, pumpkin puree, coconut oil, almond milk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry mixture, stirring until well combined.
5. Prepare the cream cheese filling by blending cream cheese, sweetener, and vanilla extract until creamy.
6. Fill each muffin cup halfway with the pumpkin batter, then add a dollop of the cream cheese mixture.
7. Top the cream cheese layer with more pumpkin batter until the cups are ³⁄₄ full.
8. Bake for 20-25 minutes until a toothpick inserted comes out clean.
9. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Serving Size: 1 muffin
• Calories: 180
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 220mg
• Total Carbohydrates: 7g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 5g

Indulge in these Keto Pumpkin Cream Cheese Muffins for a scrumptious breakfast, snack, or dessert. With their decadent pumpkin taste and creamy cheese filling, they are bound to be a hit during the fall season. Not only are they low in carbs and high in protein, but they are also a delightful way to enjoy a guilt-free treat.

FAQ

1. What are the main ingredients needed to make Keto Pumpkin Cream Cheese Muffins?

   • The main ingredients needed are almond flour, coconut flour, sweetener, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, eggs, pumpkin puree, coconut oil, almond milk, vanilla extract, cream cheese, and vanilla extract for the cream cheese filling.

2. How do you create the cream cheese filling for the muffins?

   • To create the cream cheese filling, you will need to mix together softened cream cheese, sweetener, and vanilla extract until smooth in a small bowl.

3. What is the nutritional information for one Keto Pumpkin Cream Cheese Muffin?

   • One muffin contains 180 calories, 15g of total fat, 8g of saturated fat, 60mg of cholesterol, 220mg of sodium, 7g of total carbohydrates, 3g of dietary fiber, 2g of sugars, and 5g of protein.

4. How should the muffins be stored after baking?

   • After baking, allow the muffins to cool completely before storing them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.