Keto Pumpkin Chocolate-Chip Muffins

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It’s that time of year..the end of October means bye Halloween, bye fall, bye pumpkin spice…and HELLO CHRISTMAS COOKIES, SNOWMEN, ELVES AND HOT CHOCOLATE.

But with that said, I thought I’d wave one last goodbye to our lovely pumpkin spice season (this is not at all because I had an extra can of pumpkin puree I needed to use up..) So without further ado, here is our last official pumpkin recipe of the 2018 year. I hope you enjoy! 

Serves: 6  (*just double the recipe for a regular dozen batch!)

Ingredients:

  • 3/4 cup+ 2 tbsp(100g) almond flour
  • 2 tbsp(14g) coconut flour
  • 1 tsp cinnamon
  • 1/8th tsp nutmeg
  • 1/8th tsp ginger
  • 1/16 tsp allspice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 tsp xanthan gum (optional, helps with texture)
  • 1/4 cup coconut oil
  • 2-3 tbsp Truvia (or another 5 tbsp of a sweetener that measures like sugar)
  • 3 tbsp splenda (or another sweetener that measures like sugar)
  • 1/4 tsp blackstrap molasses (optional, adds a brown sugar flavour)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup(125g) canned pumpkin puree
  • 3 tbsp(45g) stevia-sweetened chocolate chips (optional)

Cinnamon Sugar Topping:

  • 2-3 tbsp truvia (or another sweetener)
  • 1 teaspoon cinnamon
  • 2 tbsp unsalted butter-melted

–>Combine Truvia and cinnamon together, set aside & melt the butter once you are ready to top the muffins

Directions:

  1. Pre-heat oven to 350*F.
  2. Combine all dry ingredients in a bowl.
  3. Add your coconut oil, egg, pumpkin, molasses and vanilla. Mix until well combined.
  4. Fold in your chocolate-chips and using a muffin scooper, scoop batter evenly into 6 lined AND greased muffin tins. (I line the tray and then spray the liners themselves)
  5. Bake for 25-35min (check for doneness with a toothpick). These are very moist muffins so if you need to bake them a bit longer that’s okay! I baked mine for about 30mins and turned down the oven to 325*F for the last 10min. They turned out great and were even better the next day!
  6. Cool for 10-20 minutes on a wire rack before brushing the tops with the melted butter and sprinkling with the cinnamon-“sugar” mixture.
  7. Enjoy!

I stored mine in the fridge and actually preferred them cold! You can also freeze them for a quick snack in the future.

Nutrition: 232cals | 21.5g of fat | 2g of (NET) carbs|5g of protein |5.6g fibre

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