prep time 10 minutes, baking time 30 minutes, serves 8 people
Keto Pumpkin Cream Cheese Muffins are the sweet and festive treat you need this fall. Each bite gives you an explosion of delicious pumpkin flavors and a cheesecake filling . They make a good breakfast and snack. Store the muffins in refrigerator.
Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 3 eggs
- 1 cup sugar free pumpkin puree
- 1/2 cup avocado oil or melted butter
- 8 oz cream cheese + 2tbsp sugar substitute powder+ 1tsp vanilla extract. 1 egg
- 1/2 cup sugar substitute ( I used erythritol)
- 1/2 tsp pumpkin all spice
- 1tsp vanilla extract
- 2 tsp baking powder
- pinch of salt
Instructions
- Preheat the oven to 350F/180C. Grease a muffin pan, or line with paper muffin cups.
- In a large mixing bowl, whisk 1/2 cup sweetener and eggs together until light and fluffy.
- Add the pumpkin puree and vanilla, and mix well to combine
- In a separate bowl, sift together the almond flour, coconut flour, baking powder, pumpkin spice, and salt.
- Add the dry ingredients to the wet ingredients, and stir to combine. Divide the batter into the prepared muffin tins.
- In a small mixing bowl, stir together the softened cream cheese and 2 tbsp of sweetener. With back of spoon make indentation in the middle of each muffin batter. Add a generous tablespoon of softened cream cheese mixture to each muffin
7.Bake for 20 – 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean
8.Take out of oven cool and serve.