Get the Recipe: Keto Pumpkin Muffins
These Keto Pumpkin Muffins are packed with pumpkin spice flavor and topped with a pecan crumble topping! At just 5 net carbs this is a low carb treat you will enjoy all fall long!
Ingredients
Pumpkin Spice Muffins
- 2 cups almond flour
- ½ cup Brown Sugar Swerve or Monkfruit Sweetener
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pure pumpkin puree
- 4 large eggs
- ½ cup unsweetened almond milk
Pecan Crumb Topping
- ⅓ cup almond flour
- ¼ cup Brown Sugar Swerve or Monkfruit
- 2 tablespoons coconut flour
- 3 tablespoons crushed pecans
- 1 teaspoon cinnamon
- 3 tablespoons butter, cold
Instructions
- Preheat the oven to 325 degrees F.
- In a medium size mixing bowl, combine all of the pumpkin muffin ingredients until well combined.
- Spray a muffin tin or line with paper liners.
- Spoon the pumpkin mixture into the muffin tin until 3/4 full, set aside.
- In a small bowl, combine the pecan crumb topping and mash with a fork until the butter is incorporated and it resembeles course crumbs.
- Sprinkle the topping on the muffins.
- Bake 20-22 minutes, or until a toothpick comes out clean.
Notes
Each muffin contains 5 net carbs.
Serving: 1 Muffin, Calories: 204kcal, Carbohydrates: 7.4g, Protein: 6.2g, Fat: 10g, Cholesterol: 69mg, Sodium: 32mg, Fiber: 2.4g, Sugar: 2.1g
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