Keto Pumpkin Muffins are filled with cream cheese, pumpkin spice, and sugar-free chocolate goodness! The perfect fall low carb breakfast for you or the kids! #pumpkinspice #ketomuffins
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Keto Pumpkin Muffins

Delicious keto pumpkin muffins are filled with cream cheese, pumpkin spice, and sugar-free chocolate goodness. The perfect low carb breakfast.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free, Keto, Low Carb
Keyword: Keto pumpkin muffins, Low carb pumpkin muffins
Servings: 15
Calories: 135kcal
Author: Explorer Momma

Ingredients

  • 4 eggs
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla
  • 1/2 cup unsweetened almond milk
  • 1/2 cup sweetener, such as Swerve 1/2 to 3/4 cup depending on how sweet you prefer
  • 2 cups blanched almond flour, finely ground
  • 1/4 cup coconut flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tbsp pumpkin pie spice
  • 3/4 cup sugar-free chocolate chips

Filling

  • 4 oz cream cheese room temperature
  • 2 tbsp heavy cream
  • 2 tbsp powdered sweetener, such as Swerve Confectioners

Instructions

  • Preheat the oven to 325 degrees Fahrenheit.
  • Place the eggs, pumpkin puree, vanilla, sweetener, and almond milk in a large bowl. Mix thoroughly using a hand-held or standing mixer.
  • In another bowl, whisk together the almond flour, coconut flour, salt, baking powder, and pumpkin pie spice.
  • Add the wet ingredients to the dry and combine well with a mixer or spatula.
  • Pour in 1/2 cup of the sugar-free chocolate chips. Save the rest to sprinkle on top.
  • Prepare a muffin tin with liners or grease with butter. Place 2 tablespoons of batter in the bottom of each muffin tin round.

Cream Cheese Filling

  • Mix together the cream cheese, heavy cream, and powdered sweetener with a mixer for about 2 minutes.
  • Spoon a rounded teaspoon of cream cheese mixture on top of the batter in each muffin.
  • Top each muffin evenly with the rest of the muffin batter. Then sprinkle the tops with the remaining sugar-free chocolate chips.
  • Bake in the 325-degree oven for 25-30 minutes. Cool in the pan for 10 minutes then remove the muffins to racks to cool completely.

Notes

*TIP* If you don't want to deal with the filling simply blend the 4 oz of cream cheese in with the wet ingredients and leave out the extra heavy cream and sweetener. Mix the wet and dry ingredients and fill the muffin cups about 3/4 full to bake. This makes delicious and moist pumpkin spice muffin, just without the filling.

Nutrition Facts

Servings 15.0
Amount Per Serving: 1 muffin
Calories 135
 
Total Fat 11 g  
Saturated Fat 4 g  
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 60 mg  
Sodium 163 mg  
Potassium 86 mg  
Total Carbohydrate 7 g  
Dietary Fiber 5 g  
Sugars 1 g  
Protein 4 g  
Net Carbohydrate 2 g
 
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.