KETO PUMPKIN MUFFINS
EASY
INGREDIENTS
LIQUID INGREDIENTS – 4 large Eggs – ¼ cup Almond Milk – ⅔ cup Pumpkin Puree – ½ cup Coconut Oil – 1 tsp Vanilla Extract DRY INGREDIENTS – 1 ½ cup Almond Flour – ⅓ cup Coconut Flour – 3 tsp Pumpkin Pie Spices – ⅔ cup Erythritol – 1 tbsp Baking Powder – ¼ tsp Salt
Combine Pumpkin & Eggs
In a large mixing bowl, beat eggs with unsweetened almond milk, canned pumpkin puree, melted coconut oil, and vanilla. Set aside.
1
Combine Flour
In another large mixing bowl, whisk almond flour, coconut flour, erythritol, pumpkin spices, salt, and baking powder.
2
Mix Ingredients
Pour the dry ingredients into the wet ingredients and stir with a spatula to combine.
3
Fill Muffin Cups
Scoop the batter with a spoon and fill the 12-muffin paper cups evenly.
4
Bake Muffins
Bake for 20-30 minutes on the center rack of the oven or until a skewer inserted in the center of the muffins comes out clean.
5
Cooling The Muffins
Cool down for 10 minutes in the pan, then transfer each muffin onto a cooling rack for 2 hours.
6
NET CARBS FAT PROTEIN
3.3 grams
18.2 grams
5.7 grams
SERVINGS
TIME
Serving: 1 Muffin Makes: 12 Muffins
Prep: 15 Minutes Cook: 30 Minutes
KETO PUMPKIN MUFFINS
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