Keto Pumpkin Spice Cream Cheese Muffins
Oh my word these Keto Pumpkin Spice Cream Cheese Muffins are heavenly! They taste like fall in a muffin. Light, fluffy and totally full of flavor, these low carb treats are sure to confuse your taste buds into thinking you have cheated on your low carb diet for sure!
I have really been wanting to get back full swing on my Keto diet. Not totally sure why but whenever I am following Keto I feel so much better. I have more energy, sleep better, have less cravings, and of course I lose all that bloating and fat! The hardest thing about a sugar free, gluten free, low carb diet is the holidays. Well here is a recipe I came up with that really has helped me feel like I am not missing out on anything.
Not only are these Pumpkin Spice Cream Cheese Muffins delicious they are actually light and fluffy. Something you don’t normally get when you are cooking with almond flour. Make sure to follow this recipe to the T and you will fall in love!
I think the most important thing that makes these muffins so light and fluffy, is the combination of almond flour and coconut flour. The next important step to keeping these muffins so light is making sure to cream your butter and sweetener until light and fluffy and then making sure to continue to mix while adding one egg at a time!
Now to the Ingredients:
- 1/2 cup butter, softened
- 2/3 cup Swerve sweetener + 1 TBSP
- 4 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup pumpkin puree (I prefer my homemade pumpkin puree HERE)
- 3/4 cup coconut flour
- 1 1/4 cup almond flour
- 4 tsp baking powder
- 2 tsp pumpkin spice (I prefer my homemade pumpkin spice HERE)
- 1/2 tsp salt
- 8 oz softened cream cheese
Keto Pumpkin Spice Cream Cheese Muffins
Insanely delicious, light, fluffy, moist pumpkin spice muffins, filled with cream cheese. Low carb, sugar free, gluten-free, keto friendly.
Ingredients
- 1/2 cup softened butter
- 2/3 cup Swerver granulated sweetener
- 4 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup pumpkin puree
- 3/4 cup coconut flour
- 1 1/4 cup almond flour
- 4 tsp baking powder
- 2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 8 oz softened cream cheese
- 1 tbsp Swerve Sweetener, granulated or powdered
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease muffin pan or silicone muffin tray.
- In a large mixing bowl (best in a stand mixer), cream the butter and 2/3 cup sweetener together until light and fluffy.
- One at a time add eggs, until well mixed.
- Add pumpkin puree and vanilla, mix well.
- In a separate bowl add dry ingredients, coconut flour, almond flour, baking powder, pumpkin spice, cinnamon, and salt. Stir together.
- One cup at a time add dry ingredients to the wet ingredients. Let mix well. Now at this point you can either divide the batter into the muffin pan or you can refrigerate for up to 8 hours. I personally like my to refrigerate overnight allowing the ingredients to better combine and soften the almond flour.
- In a separate bowl add softened cream cheese and 1 tbsp of Swerve together and mix on high until light and creamy. It is very important you cream cheese is at least room temperature. If it is not put it in the microwave for about 15 seconds to help soften it up.
- Scoop one large spoonful of cream cheese mixture into each individual pumpkin filled tray and carefully stir in cream cheese with a butter knife.
- Bake for 20-25 minutes, or until fully cooked in the center. Make sure to test for in an area there is not cream cheese.
You May Also Like
Chocolate Chip Cookie Bowls (with Ice Cream and Caramel Drizzle)
Cranberry Marshmallow Fluff
