Keto Pumpkin Cream Cheese Muffins
This recipe is delicious and is easy and fun to make with the kids! Its Keto, low carb and it's gluten free.
1/2 cup butter softened
2/3 cup+1 tbsp granulated erythritol sweetener, like Swerve
4 eggs large
3/4 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cup almond flour
1/2 cup coconut flour
4 tsp baking powder
2 tsp pumpkin spice
1/2 tsp salt
8 oz cream cheese, softened
Preheat the oven to 350°F. Grease a muffin pan, or line with paper muffin cups.
In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy.
Add the eggs, one at a time, and mix well to combine.
Add the pumpkin puree and vanilla, and mix well to combine.
In a separate bowl, stir together the almond flour, coconut flour, baking powder, pumpkin spice, and salt. Break up any lumps of almond flour or coconut flour.
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 1 tbsp of sweetener. Add a generous tablespoon of softened cream cheese mixture to each muffin. Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together.
Bake for 20 - 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Try to test an area that is just muffin -- not cream cheese -- so you don't confuse melty cream cheese for underdone muffin batter.)
Calories 261, Carbs 6 grams, Fiber 4 grams, Sugar 2 grams, Fat 23 grams, Protein 7 grams