Description
Moist, spiced Low Carb Keto Pumpkin Muffins made with almond flour and real pumpkin puree. A beginner-friendly, sugar-free fall treat ready in about 35 minutes.
Ingredients
2 1/4 cups almond flour
3/4 cup pumpkin puree
2/3 cup granulated low-carb sweetener (Swerve, monk fruit, or allulose blend)
3 large eggs
1/3 cup melted butter or coconut oil
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin.
2. Whisk almond flour, baking powder, salt, and pumpkin pie spice in a medium bowl.
3. Whisk pumpkin puree, sweetener, eggs, melted butter, and vanilla in a large bowl.
4. Combine wet and dry ingredients until just mixed; batter will be thick.
5. Divide batter among muffin cups, filling each two-thirds full.
6. Bake 22-24 minutes, until a toothpick comes out clean.
7. Cool 10 minutes in the pan, then move to a wire rack.
Notes
Store at room temperature up to 2 days, refrigerate up to 6 days, or freeze up to 3 months.
Do not substitute almond meal for almond flour, as the texture will be grainy and dense.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175 kcal
- Sugar: 2g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg