Keto Pumpkin Cream Cheese Muffins
Indulge in the warm flavors of fall with these Keto Pumpkin Cream Cheese Muffins. Soft, fluffy, and topped with a rich cream cheese swirl, each muffin is a delightful treat that satisfies your sweet tooth while keeping your dietary goals in check. Perfect for breakfast, snacks, or cozy gatherings, this easy recipe is a family favorite that you can whip up in just 45 minutes. With wholesome ingredients like almond flour and pumpkin puree, these muffins are a guilt-free way to enjoy all the seasonal goodness without compromising on taste. Bake a batch and watch them disappear!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 9 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 2/3 cups Almond Flour
- 2 large Eggs
- 3 tbsp Butter (softened)
- 1 tsp Vanilla
- 2/3 cup Pumpkin Puree
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- 1/2 cup Swerve Confectioner’s Sugar Substitute
- 3 tbsp Swerve Confectioner’s Substitute
- 5 ounces Cream Cheese (softened)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine almond flour, eggs, butter, vanilla, pumpkin puree, baking powder, baking soda, pumpkin pie spice, and half of the Swerve. Mix until smooth.
- Fill each liner two-thirds full with batter.
- In another bowl, beat cream cheese with remaining Swerve until smooth.
- Spoon cream cheese mixture over muffin batter and swirl gently with a knife.
- Bake for 25 minutes or until muffins spring back when touched.
- Allow to cool before serving.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg