Easy Keto Pumpkin Muffins Recipe, Gluten Free
This festive fall recipe is perfect for the holidays. Make keto pumpkin muffins with easy by following this recipe.
Servings 18 Muffins
In a large bowl combine the butter, sweetener, pumpkin puree, and vanilla. Once completely combined add in the eggs and mix again.
Pour in the almond milk and mix until there are no clumps and the mixture is smooth.
Add the almond flour, coconut flour, pumpkin pie spice, and baking powder. Mix well.
Pour the batter into silicone muffin tray, or a lined muffin tin. Using a cookie scoop makes this easier. Bake at 375 for 25 minutes.
Remove from the oven and allow to fully cool before eating.
Store in the fridge for up to a week.
Each muffin is 3g net carbs.
Be sure to test the muffins with a toothpick when they come out of the oven.
The batter will mix together better if all ingredients are at room temperature.
Calories: 146kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 99mg | Potassium: 132mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2395IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg