Maple cream cheese keto pumpkin muffins

  • on May 10, 2020
  • 230 Views

Maple cream cheese keto pumpkin muffins

 
Keto pumpkin muffins made with a maple cream cheese swirl. Almond flour and coconut flour give this keto muffin the perfect texture. A bit sweet to go perfectly as a keto snack or along side your low carb breakfast.
 
 
PREP TIME10 mins
COOK TIME30 mins
 
 
 
COURSEDessert, Side Dish, Snack
CUISINEAmerican
 
 
SERVINGS6 muffins
CALORIES259 kcal

INGREDIENTS

  • 1 cup blanched almond flour
  • 2 tablespoon coconut flour
  • 1/4 cup granulated sweetener
  • 2 teaspoon pumpkin spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 4 tablespoon unsalted butter
  • 2 tablespoon canned pumpkin optional but recommended
  • 1/2 teaspoon liquid stevia or monk fruit

Maple cream cheese mixture

  • 2 ounces cream cheese
  • 1 teaspoon sour cream
  • 1 tablespoon sugar free maple syrup or 1 tsp maple extract
  • 1/8-1/4 teaspoon liquid stevia or monk fruit
  • 2 teaspoon heavy cream

INSTRUCTIONS

  • Preheat the oven to 325-330ºF
  • Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together for your dry ingredients
  • For your wet, melted butte, eggs, canned pumpkin (optional), and liquid stevia or monk fruit. Mix those together.
  • Combine dry and wet, make maple cream cheese instructions below.
  • Take 1/2 TB of the pumpkin muffin batter and line the bottoms of your muffins liners. Then take 1 tsp of your cream cheese and place on the top of each. Next, on top of that add 1 TB of pumpkin muffin batter then 1/2-1 tsp of cream cheese batter on top of that. Then using a toothpick give the top portion a swirl.
  • If you notice you are alternating the two creating layers. Place in preheated oven for 25-30 minutes checking at the 20 minute mark. Muffins should have risen and toothpick should come out clean.

Maple cream cheese batter

  • Cream room temperature cream cheese with a hand mixer
  • add in sour cream then cream the two together
  • add in sugar-free maple syrup, liquid stevia or monk fruit and heavy cream
Article Categories:
Breakfast

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