Keto Pumpkin Muffins
Easy recipe for keto Pumpkin muffins.
Servings: 6 muffins
Calories: 89kcal
Equipment
- small mixing bowl
- measuring cups
- measuring spoons
- large stirring spoon
- muffin tin and liners
- oven
- foil muffin liners
Ingredients
- 1/2 cup almond flour
- 1/4 tsp. Pumpkin Pie Spice
- 1/4 cup zero calorie sweetener, (*Swerve) brown sugar flavor suggested
- 1 pinch salt
- 1/4 tsp Xanthan Gum powder
- 1/2 tsp baking powder
- 1 tbsp butter melted
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup canned pumpkin plain
Instructions
- Heat oven to 350 degrees. Put 6 foil liners in muffin tin. Spray with avocado oil spray, if desired.
- In a small mixing bowl stir together the dry ingredients: almond flour, sweetener, Pumpkin Pie Spice, salt, Xanthan, and baking powder.
- Add all the wet ingredients: melted butter, vanilla extract, plain pumpkin, and egg.
- Stir all ingredients until thoroughly mixed and not lumpy. Do not beat.
- Divide batter evenly into 6 previously prepared muffin liners. Place in oven and bake 18-20 minutes. (Tops of muffins will lose their glossiness when they are done.)
Notes
*Use a cup for cup powder sweetener. Liquid sweetener will not work.
Each muffin has a total of 3.1 carbohydrates or 1.7 net carbs.
Baking hint: While I have used paper liners with this recipe, the muffins tend to stick to the paper wrapper. To cleanly remove the muffin from the liner try using a foil muffin liner sprayed with a vegetable spray like avocado oil.