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
- 1 cup (100g) almond flour
- 5 tbsp (70g) granulated sweetener
- ¼ tsp sea salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ⅛ tsp ground nutmeg
- ½ cup (110g) 100% pumpkin puree, room temperature
- 3 large eggs, room temperature
- 2 tbsp (30g) unsalted butter, melted
- ½ tsp pure vanilla extract
- Lemon zest of 1 lemon
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.
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 tsp of pumpkin pie spice.
Substitute almond flour with hazelnut flour with a 1:1 ratio, if needed.
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