Keto Pumpkin Cream Cheese Muffins

 

Whether its autumn or you are simply a pumpkin spice fiend, this is the moist, delicious keto muffin recipe for you! 

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Credit:- Keto Better Life

INGREDIENTS

• 1/2  cup  butter softened
• 2/3  cup + 1 tbsp granulated erythritol sweetener, like Swerve
• 4  eggs large
• 3/4  cup  pumpkin puree, see notes
• 1  tsp  vanilla extract
• 1 1/2  cup  almond flour
• 1/2  cup  coconut flour
• 4  tsp  baking powder
• 2 tsp pumpkin spice, see notes
• 1/2  tsp  salt
• 8 oz cream cheese, softened

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INSTRUCTIONS

• Preheat the oven to 350°F. Grease a muffin pan, or line with paper muffin cups.
• In a large mixing bowl, cream the butter and 2/3 cup sweetener together until light and fluffy.
• Add the eggs, one at a time, and mix well to combine.
• Add the pumpkin puree and vanilla, and mix well to combine
• In a separate bowl, stir together the almond flour, coconut flour, baking powder, pumpkin spice, and salt. Break up any lumps of almond flour or coconut flour.
• Add the dry ingredients to the wet ingredients, and stir to combine. Divide the batter into the prepared muffin tins.
• In a small mixing bowl, stir together the softened cream cheese and 1 tbsp of sweetener. Add a generous tablespoon of softened cream cheese mixture to each muffin. Use the tip of a butter knife or a toothpick to swirl the batter and the cream cheese together.
• Bake for 20 - 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Try to test an area that is just muffin -- not cream cheese -- so you don't confuse melty cream cheese for underdone muffin batter.)