Keto pumpkin muffins
This low carb keto pumpkin muffins recipe is a gluten-free and healthy sweet treat you can make around the holidays. Loaded with fall flavors, this sugar-free recipe is a perfect low carb breakfast or snack recipe.
Servings: 6 muffins
Calories: 180kcal
Equipment
- Muffin pan
Ingredients
- 1 cup 100g almond flour
- 5 tbsp 70g granulated sweetener
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ cup 110g 100% pumpkin puree room temperature
- 3 large eggs, room temperature
- 2 tbsp 30g unsalted butter, melted
- ½ teaspoon pure vanilla extract
- Lemon zest of 1 lemon
Instructions
- Preheat the oven to 350F (175C). Line 6 muffin cups with silicone muffin liners or parchment paper muffin liners.
- In a large mixing bowl, combine the first 8 ingredients (all dry) using a spatula.
- In another mixing bowl, combine the next 5 ingredients (all wet) using a hand mixer.
- Add the wet mixture to the dry and mix with a spatula until no dry ingredients remain.
- Scoop the batter into prepared muffin cups filling around ¾ of each cup. Bake for 22-25 minutes on a lower rack, or until golden brown and a toothpick comes out dry after being inserted into the center of a muffin.
- Remove from the oven and let the muffins cool down in the muffin pan until just warm to the touch. Then, place the muffins on the cooling rack and let them completely cool down before serving.
Video
Notes
NET CARB: 3g
Don’t use waxed paper baking cups; the muffins will stick to them. A lot.
You can replace cinnamon, ginger, cloves, and nutmeg (collectively!) with 1 ½ teaspoon of pumpkin pie spice.
Substitute almond flour with hazelnut flour with a 1:1 ratio, if needed.
Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2135IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg