Cooked - Keto Pumpkin Cream Cheese Swirl Muffins (fluffy Low Carb Fall Favorite)

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Home Pricing Community My Recipes

Keto Pumpkin Cream Cheese Swirl Muffins (fluffy Low Carb Fall Favorite)

9.0

1 cup almond flour (blanched not almond meal)

½ tsp baking soda

½ tsp baking powder

½ tsp cinnamon

¼ tsp nutmeg

Pinch of salt

2 large eggs

⅓ cup pumpkin puree (not pie filling)

¼ cup granulated erythritol

1 tsp vanilla extract

4 oz cream cheese (softened)

1 tbsp powdered erythritol

½ tsp vanilla extract

Preheat oven to 350°F and line 9 muffin tin cups with paper liners
In a large bowl whisk almond flour baking soda baking powder cinnamon nutmeg and salt
In another bowl whisk eggs pumpkin erythritol and vanilla then combine with the dry ingredients
In a separate bowl beat cream cheese powdered erythritol and vanilla until smooth
Fill muffin liners three quarters full with batter
Add a small dollop of cream cheese mixture on top of each and swirl gently with a toothpick
Bake for 18 to 22 minutes until a toothpick comes out clean
Cool before serving or store airtight in fridge

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🧁Muffins

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 25m

Created 43 weeks ago

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