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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