Keto Pumpkin Cheesecake Muffins
Servings: 7 muffins
Calories: 171kcal
These keto pumpkin cheesecake muffins are baked with coconut flour and filled with a cream cheese filling for a deliciously spiced muffin, with a crunch of pumpkin seeds on top too!
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Ingredients
- ¼ cup coconut flour
- ¼ cup butter, softened
- 3 large eggs
- ¼ cup brown monk fruit sweetener or other low carb sweetener
- 3 tablespoon almond milk
- ½ teaspoon vanilla extract
- ¼ cup pumpkin puree canned, unsweetened
- 1 teaspoon pumpkin spice
- ½ teaspoon baking powder
Muffin Filling
- 3 oz cream cheese, softened
- 2 teaspoon monk fruit sweetener or other low carb sweetener
Topping
- 2 tablespoons pumpkin seeds
Instructions
- Preheat the oven to 180C/350F degrees and line a muffin pan with 7 muffin liners.
- In a large mixing bowl, beat the butter and sweetener until smooth and light.
- Whisk in the eggs.
- Add the remaining muffin ingredients and whisk until smooth.
- Spoon the muffin batter into the prepared muffin liners.
- Make a hole in the center of the muffin for the filling.
Make the Muffin Filling.
- In a small bowl, blend the softened cream cheese and sweetener together until smooth.
Assembly
- Spoon or pipe the cream cheese filling in the muffin center.
- Place the pumpkin seeds around the cream cheese filling.
- Bake for 20 to 25 minutes until the muffins are firm.
- Cool on a wire rack before enjoying.
Notes
Makes 7 muffins.
Store in the fridge, in an airtight container.
Nutrition
Serving: 1muffin | Calories: 171kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Fiber: 2g | Net Carbohydrates: 3g