Keto Pumpkin Muffins
Servings: 6 Muffins
Moist pumpkin muffins baked with coconut flour.
- ¼ cup Coconut flour
- ¼ cup Butter, unsalted softened
- 3 Eggs
- ¼ cup Erythritol sweetener
- ½ teaspoon Baking powder
- 3 tablespoons Coconut milk
- ½ teaspoon Vanilla essence
- ¼ cup Pumpkin puree
- 1 teaspoon Cinnamon
- ½ teaspoon All spice
- 1 teaspoon Ginger, ground
- ¼ teaspoon Cloves, ground
- ¼ teaspoon Nutmeg
Pre-heat the oven to 200C/400F degrees.
Blend the butter, eggs, erythritol, pumpkin, vanilla essence and coconut milk.
Add the coconut flour, pumpkin spices, baking powder and salt. Whisk until the batter is smooth
Pour the batter into a muffin tin, lined with muffin/cupcake cups.
Bake for 20 minutes until firm.
Allow to cool.
Smother the topping of your choice
Eat and enjoy!
Makes 6 muffins.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1Muffin | Calories: 172kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Fiber: 3g