Easy Keto Cream Cheese Pumpkin Muffins

Written by Anthony MSc. Nutrition CPT in Keto,Keto Breakfast,Keto Snacks Recipes,Low Carb,Low Carb Recipes,Paleo Breakfast
Table of contents
Jump to Recipe Print Recipe

Help us get the word out on these delicious Keto and Low-carb recipes. Hit the Yum Button!
Yum

Keto Cream cheese muffins

Easy Keto Cream Cheese Pumpkin Muffins

An Easy Keto Pumpkin Muffin
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 Muffins
Calories 148 kcal

Ingredients
  

FOR THE MUFFIN BATTER:

  • 1½ cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 2 tablespoons unsalted butter or coconut oil if dairy-free, softened
  • ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
  • 3 large eggs
  • 1 cup fresh or canned pumpkin puree

FOR THE CREAM CHEESE FILLING:

  • 1 8-ounce package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat the oven to 325°F. Grease or place paper liners in 6 wells of a standard-size muffin pan.
  • In a large mixing bowl, stir the almond flour, baking soda, salt, and spices until well combined. In another bowl, mix the butter, sweetener, eggs, and pumpkin until smooth. Stir the wet ingredients into the dry. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  • To make the filling, using a hand mixer, beat the cream cheese in a medium-sized bowl until smooth. Add the sweetener, egg yolk, and vanilla and beat until well combined. Top each muffin with about 1 tablespoon of the cream cheese filling and use a toothpick to swirl it into the batter.
  • Bake the muffins for 30 to 40 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before removing from the pan. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.

Nutrition

Serving: 1muffinCalories: 148kcalCarbohydrates: 6.7gProtein: 4.9gFat: 10.2gSaturated Fat: 3.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.9gCholesterol: 102.5mgSodium: 198.5mgPotassium: 37mgFiber: 1.8gSugar: 1.9g
Keyword keto, low carb
Tried this recipe?Let us know how it was!

Anthony MSc. Nutrition CPT

Anthony is a certified personal trainer, Certified Holistic Health Practitioner, and Strength and Conditioning coach. Today he works as a full-time fitness coach, writer, blogger, and author. In his spare time, he is an avid sailor, boating enthusiast, hiker, and backpacker His goal is to take the confusion out of weight loss and health and make it simple and easy to understand and follow. Anthony McGarr NASM CPT, CHHP, MSc. Nutrition, Certified Holistic Health Practitioner And Creator Of The Trans4m Diet

Recent Posts