Ingredients:
For the Muffin Batter:
- 2 cups almond flour
- 1/2 cup granulated erythritol or other keto-friendly sweetener
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 3 large eggs
- 1/4 cup coconut oil or butter, melted
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered erythritol or other keto-friendly powdered sweetener
- 1 teaspoon vanilla extract
- Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
- In another bowl, combine the pumpkin puree, eggs, melted coconut oil (or butter), and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- In a separate bowl, prepare the cream cheese filling. Beat the softened cream cheese until smooth. Add the powdered erythritol and vanilla extract, and mix until creamy and well incorporated.
- Fill each muffin liner with a spoonful of the muffin batter, creating a thin layer on the bottom.
- Place a dollop of the cream cheese filling on top of the batter in each muffin liner.
- Divide the remaining muffin batter evenly among the muffin cups, covering the cream cheese filling.
- Use a toothpick or skewer to gently swirl the cream cheese filling into the muffin batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (per muffin, based on 12 servings):
- Calories: ~220
- Total Fat: 20g
- Saturated Fat: 9g
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 6g
