Keto Pumpkin Cheesecake Swirl Muffins

Keto Pumpkin Cream Cheese Muffins Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins

Nutrition Facts (per muffin):

  • Calories: 180
  • Total Fat: 15g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 85mg
  • Sodium: 220mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 3g
  • Total Sugars: 2g
  • Protein: 6g

Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup Erythritol (or preferred keto-friendly sweetener)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup unsalted butter, melted
  • 3 large eggs
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 2 tbsp Erythritol (for cream cheese filling)
  • 1/2 tsp vanilla extract (for cream cheese filling)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). A muffin pan should be lined with paper liners.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, Erythritol, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
  3. Prepare Wet Ingredients: In another bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
  4. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture and mix until just combined and a thick muffin can result from overmixing, so take care not to do it.
  5. Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, 2 tbsp Erythritol, and 1/2 tsp vanilla extract until smooth.
  6. Fill Muffin Cups: Spoon a small amount of the pumpkin batter into each muffin cup, spreading it to cover the bottom.
  7. Add Cream Cheese Filling: Place a dollop (about 1 tbsp) of the cream cheese mixture on top of the pumpkin batter in each muffin cup.
  8. Top with More Pumpkin Batter: Cover the cream cheese filling with the remaining pumpkin batter, dividing it evenly among the muffin cups.
  9. Swirl the Filling: Use a toothpick or a small utensil to gently swirl the cream cheese filling into the pumpkin batter, creating a marbled effect.
  10. Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  11. Cool and Enjoy: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  12. Serve: Once the muffins are fully cooled, serve and enjoy! These muffins can be stored in an airtight container in the refrigerator for several days.

Recipe Notes:

  • You can customize the spice levels by adjusting the amount of cinnamon, nutmeg, and cloves to your preference.
  • Feel free to use other keto-friendly sweeteners if you prefer.
  • Make sure the cream cheese is softened to room temperature for a smoother filling.
  • These muffins are great as a snack, dessert, or even a quick breakfast option on a keto diet.

Enjoy these delicious Keto Pumpkin Cream Cheese Muffins that are low in carbs and packed with fall flavors!

Leave a Reply

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