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Keto Pumpkin Muffins
These easy keto pumpkin muffins are a great grab and go breakfast or snack any time of year!
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American
Servings:
8
muffins
Calories:
227.3
Author:
Taryn
Ingredients
¾
cup
pumpkin puree
¾
cup
almond flour
½
cup
coconut oil
melted
½
cup
coconut milk
⅓
cup
coconut flour
¼
cup
Joy Filled Eats Sweetener (or see alternatives in recipe notes)
2
eggs
1.5
teaspoon
cinnamon
1
teaspoon
baking powder
½
teaspoon
ginger
US Customary
-
Metric
Instructions
Preheat oven to 350. Put 8 paper liners in a muffin pan and spray with cooking spray.
Stir together all the ingredients. Put into the prepared muffin tin.
Bake for 40-45 minutes or until firm to the touch and golden around the edges.
Notes
Nutrition:
this recipe makes 8 muffins. The nutrition facts are for one muffin. There are 4.2 NET carbs per serving.
Notes on Sweeteners:
I use my own
blend of xylitol, erythritol, and stevia
in my recipes. This is twice as sweet as sugar. It is comparable to
Trim Healthy Mama Gentle Sweet
and
Truvia
.
To sub in
Swerve
or
Lakanto Monk Fruit
use 1.5 times the amount of sweetener called for.
To sub in
Pyure
or
Trim Healthy Mama Super Sweet
use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.
Nutrition
Serving:
1
muffin
|
Calories:
227.3
|
Carbohydrates:
8
g
|
Protein:
4.6
g
|
Fat:
20.9
g
|
Saturated Fat:
13.5
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1.2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
40.9
mg
|
Sodium:
27.8
mg
|
Potassium:
115.2
mg
|
Fiber:
3.8
g
|
Sugar:
2
g
|
Vitamin A:
3635.1
IU
|
Vitamin C:
1
mg
|
Calcium:
65.8
mg
|
Iron:
1.1
mg