Keto Pumpkin Spice Muffins

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Nutrition facts per serving

One serving = 1 muffin

Carbs
2.6g

Protein
9.7g

Fat
14.0g

Kcal.
182

Carbs

2.6g

Protein

9.7g

Fat

14.0g

Kcal.

182

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

These keto pumpkin spice muffins are everything you might expect from a sweet keto snack: they’re super easy and quick to make, sugar-free, and of course super low in carbs with only 2.6g net carbs per muffin!

They’re the perfect addition during fall as they are super comforting – especially if paired with a hot cup of tea and a cozy blanket!

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Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

g pumpkin purée
g soft butter
g brown erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g coconut flour
eggs
 tsp baking powder
 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
oz pumpkin purée
oz soft butter
oz brown erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz coconut flour
eggs
 tsp baking powder
 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
cup pumpkin purée
cup soft butter
cup brown erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
cup coconut flour
eggs
 tsp baking powder
 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

Step 1

Preheat your oven to 350°F/180°C.

Step 2

  g soft butter, g brown erythritol, tsp vanilla extract

  oz soft butter, oz brown erythritol, tsp vanilla extract

  cup soft butter, cup brown erythritol, tsp vanilla extract

Add the soft butter, erythritol, and vanilla extract to a large bowl and beat with a hand mixer for approx. 1-2 minutes until the butter is pale and fluffy.

Step 3

Add the remaining ingredients for the muffin batter to the bowl and mix with a spatula until no chunks of flour are left.

Step 4

Add paper or silicone muffin liners into a muffin pan.

Step 5

Distribute the muffin batter evenly among the muffin liners.

Step 6

Bake for approx. 20-25 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

You can test if your muffins are done with the “toothpick test”: prick the middle of the muffin with a toothpick – if it comes out “clean” and without any chunks of dough stuck on the toothpick, they’re good to go.
If not, you should leave them in the oven for a few more minutes.

Storage

Store the low carb pumpkin spice muffins in an air-tight container at room temperature and consume within 3 days.

You can freeze these muffins!
To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and put them in your freezer.

Let them thaw overnight at room temperature once you want to eat them.

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