Keto Pumpkin White Chocolate Chip Muffins
Keto Pumpkin White Chocolate Chip Muffins are low carb pumpkin spice muffins with yummy sugar-free white chocolate chips that caramelize as they bake.
keto pumpkin muffins, keto pumpkin white chocolate chip muffins, low carb muffins
Blanched Almond Flour
Low Carb Erythritol Blend Sweetener
or sweetener of choice
Pumpkin Pie Spice
Canned Pumpkin Puree
unsweetened (not pumpkin pie mix)
or coconut oil
Sugar-Free White Chocolate Chips
divided in half (can also use sugar-free dark chocolate chips)
Preheat the oven to 350℉ (177℃) and line 12 muffin cup in a muffin pan with baking cups or grease the muffin pan thoroughly.
In a large bowl, combine the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Stir until clump-free. Set aside.
In a separate large mixing bowl, combine the eggs, pumpkin puree, melted butter or oil, and vanilla extract. Mix until smooth.
Add wet to dry mixture and stir until smooth.
Add half (¼ cup) of the white chocolate chips to the batter and fold in.
Spoon the batter evenly into the muffin cups to fill the cups to almost the very top of the cups. Use your fingers or the back of a spoon to smooth and pack the batter in the cups.
Gently press the remaining white chocolate chips into the tops of the muffin batter but don’t press deeply into the muffin batter.
Bake for 22 to 26 minutes or until an inserted toothpick comes out clean and the muffins are lightly golden around the edges. Remove from oven, cool, and serve.
Store the muffins in a sealed container at room temperature for 2 days or for 1 week in the fridge.
Freeze in a sealed airtight container and thaw the day before on the countertop
*all nutritional data are estimates based on the products I used*
Yield: 12 muffins, Serving size: 1 muffin,
Net Carbs Per Muffin: 3g,
Amounts per serving-