Keto Pumpkin Muffins

Breakfast, Dessert, Keto, Low Carb
Keto pumpkin muffins with a rich gooey cream cheese center.

Ingredients

Cream Cheese Filling
  • 6 oz cream cheese softened
  • 2 Tbsp. powdered Swerve Sweetener (3 tbsp. for a bit sweeter taste)
  • 1 Tbsp. heavy cream
  • 1/2 teaspoon vanilla
Pumpkin Muffins
  • 2 cups almond flour
  • 6 Tbsp Swerve Sweetener
  • 1/4 cup unflavored whey protein powder (or egg white protein)
  • 2 teaspoon baking powder
  • 2 teaspoon pumpkin pie spice (Or 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup butter melted
  • 1/4 cup water
  • 1/4 teaspoon vanilla extract

Directions

Cream Cheese
  1. Beat the cream cheese with the powdered sweetener, cream and vanilla extract until smooth. Set aside.
Pumpkin Muffins
  1. Preheat the oven to 325ºF and line a full-size muffin tin with parchment or silicone liners.
  2. In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
  3. Add the eggs, pumpkin puree, melted butter, water, and vanilla extract. Mix until well combined.
  4. Drop a spoonful of batter into the bottom of the prepared muffin tins and use a spoon to make a well in the center of each. Drop a tablespoon of cream cheese filling into the well, then top with more batter to cover.
  5. Bake 23 to 25 minutes, or until the tops are set and the edges are just browned. Let cool completely in the pan.
Variations
  1. Swirled Pumpkin Muffins: Instead of filling the muffins, swirl the cream cheese into the batter top of the batter. Bake as directed. 
  2. Plain Pumpkin Muffins: Fill the muffin cups with the batter and bake 15 to 20 minutes. They will bake faster than those with cream cheese. You can also add chocolate chips or chopped nuts. 

Nutrition (1 muffin): Calories: 221 | Fat: 18.4g | Net Carbs: 3.7 | Protein: 7.5g

Inspired by: All Day I Dream About Food