Uncategorized

Keto Pumpkin Muffin

Keto Pumpkin Muffin
Keto Pumpkin Muffin

After preparing the pumpkin puree, it is now very simple to make our keto pumpkin muffin. It only takes a few more steps and we’re ready to enjoy a fall season treat that sparks only joy and coziness.

Ingredients:

  • Pumpkin Puree
  • Heavy cream
  • Vanilla extract
  • 1 cup almond flour
  • 1 egg
  • Baking powder
  • Sugar substitute
  • Pumpkin Spice
    • ground cinnamon
    • ginger
    • nutmeg
    • allspice
    • cloves

Take 2 tablespoons of Keto pumpkin puree (recipe on my blog) into a bowl and add 1 egg yolk, 1 tsp of vanilla extract, 1 tbsp of baking powder, and 2 tbsp of heavy cream, then beat everything with an electric mixer. You can do this by hand as well, but an electric mixer is preferable because that way you ensure there will be no clumps, and you will be in control of the desired consistency.

Start stiffing 1 cup of almond flour onto the mixture, then add some more of the pumpkin spices, and mix as you go. Now get a separate bowl and whisk an egg white really well it gets frothy, and as you do so add substitute sugar (the amount of sugar substitute is really up to your preference.) Transfer it onto your pumpkin mixture and gently fold everything together. It is important to fold and not overmix, because this may deflate the mixture. Get your muffin pan and insert your muffin liners then start pouring your mixture evenly. Bake in a preheated over for 40-50 minutes under 350F. Your muffins are now ready to serve!

Keto Pumpkin Muffin

Ingredients
  

  • 2 tbsp Pumpkin Puree
  • 2 tbsp Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 1 tbsp Baking Powder
  • Sugar Substitute

Pumpkin Spice

  • Cinnamon
  • Ginger
  • Nutmeg
  • Allspice
  • Cloves

Instructions
 

  • Take 2 tablespoons of the Keto Pumpkin Puree into a bowl
  • Add an egg yolk, 1 tsp vanilla extract, 1 tbsp baking powder, and 2 tbsp heavy cream 
  • Beat with a mixer
  • Stiff the almond flour that way there will be no clumps in the mixture
  • Add pumpkin spices (ground cinnamon, ginger, nutmeg, allspice, and cloves) then mix everything really well
  • In a different bowl, whisk an egg white until it get frothy. An electric whisker would facilitate this step.
  • As you whisk the egg white, add sugar substitute (add as little or as much as you prefer)
  • Bring your foamy egg white to the pumpkin mixture and gently fold everything as to not lose air.
  • Pour the mixture into the muffin pan and bake in 350F preheated oven for 40-50 minutes. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




%d bloggers like this: