Keto Pumpkin Chocolate Chip Muffins

Ingredients:

• 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
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
3. In another bowl, combine the pumpkin puree, eggs, melted coconut oil (or butter), and vanilla extract. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the sugar-free chocolate chips into the muffin batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. 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: ~210
• Total Fat: 18g
• Saturated Fat: 7g
• Total Carbohydrates: 7g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 6g