Keto Pumpkin Muffins with Cream Cheese Filling
This makes a total of 12 servings of Keto Pumpkin Muffins with Cream Cheese Filling. Each serving comes out to be 222 calories, 19.4g fats, 3.4g net carbs, and 7.7g protein.
Ingredients
Cream Cheese Filling
- 6 ounce cream cheese softened
- 3 tablespoon erythritol powdered
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
Pumpkin Muffins
- 2 cup almond flour
- ½ cup erythritol
- ¼ cup unflavored low-carb protein powder
- 2 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 large egg
- ½ cup pumpkin puree
- ¼ cup butter melted
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
Instructions
- Mix all of the cream cheese filling ingredients until a smooth batter forms.
- Preheat the oven to 325 degrees Fahrenheit and line a muffin tin with paper liners. You could also use silicone. In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
- Mix in the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract. Mix until well combined.
- Add a spoonful of batter into each muffin well, then use a spoon to create a dent for the cream cheese filling in each muffin. Add spoonfuls of filling to the center of each, then top the muffins with a little more batter.
- Bake for 25 minutes, or until the muffins are cooked in the middle. Allow to cool before removing the muffins from the tray.
Nutrition
Calories: 222kcalProtein: 7.7gFat: 19.4g