This is one of my favorite fall treats to have with a morning cup of coffee. It's simple and easy to make and is perfectly keto friendly, low carb and sugar free.
Ingredients
3 cups Almond Flour
2 tablespoons Coconut Flour
1/2 cup Monk Fruit Sweetener
1/2 cup Toasted Pecans chopped
1 tablespoon Baking Powder
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Ginger
1/8 tsp Salt
1/2 cup Butter softened
1/2 cup unsweetened Pumpkin Puree
3 large Eggs
1 tsp Vanilla Extract
1 tsp Pumpkin Spice Extract
1/4 tsp ground Clove (optional)
Instructions
Preheat oven to 325 degrees. Place a 12 cup silicone muffin pan (or put liners in a 12 cup muffin pan) and set aside. In a large bowl mix all the dry ingredients together until well combined, including the pecans.
In a medium bowl beat the eggs, vanilla extract, pumpkin spice extract, stevia (if using it) and pumpkin puree together, then add it and the softened butter to the flour mixture and stir well to combine. Evenly fill each section of the muffin tin with the batter topping each with a pecan then bake for 27-30 minutes, or until completely cooked inside.
Remove the muffins from the oven and allow to cool in the pan for about 20 minutes so the muffins can set up and not fall apart. Enjoy.
Macros for (1) Muffin Calories 282, Fat 25 g, Carbs 7.5g, Fiber 4 g, Protein 8.3 g, Net Carbs 3.5 g
Store remaining muffins in an air tight container in the fridge.
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