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 creamÂ
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!
