Keto Pumpkin Chocolate Chip Muffins
Ingredients:
1 cup almond flour
1/4 cup coconut flour
1/2 cup erythritol (or your preferred keto sweetener)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup pumpkin puree (unsweetened)
1/4 cup melted butter (or coconut oil for dairy-free)
2 large eggs
1 teaspoon vanilla extract
1/4 cup sugar-free chocolate chips
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with oil.
Mix the dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Prepare the wet ingredients: In another bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the chocolate chips: Gently stir in the sugar-free chocolate chips, ensuring they’re evenly distributed throughout the batter.
Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 of the way.
Bake: Bake for about 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
Cool and serve: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Per Muffin, makes 12 muffins):
Calories: ~150
Fat: ~12g
Protein: ~5g
Net Carbs: ~3g
Fiber: ~3g
Tips:
Almond and Coconut Flour: Using both almond and coconut flour creates a great texture in keto baking. Almond flour keeps it moist, while coconut flour adds structure.
Pumpkin Puree: Be sure to use pure pumpkin puree (not pumpkin pie filling) to avoid added sugars. This gives the muffins natural sweetness and moisture without spiking carbs.
Sugar-Free Chocolate Chips: Opt for sugar-free or keto-friendly chocolate chips to keep the carb count low while still enjoying a chocolatey treat.
Portion Control: These muffins are portioned perfectly for a keto diet, so you can enjoy one without worrying about your daily carb limit.
Storage: Store the muffins in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. They also freeze well for longer storage.
Benefits:
Low in Carbs: At just 3g of net carbs per muffin, these are perfect for staying in ketosis.
Rich in Healthy Fats: The almond flour and butter add healthy fats, making these muffins filling and energy-boosting.
Seasonal Flavors: The pumpkin, cinnamon, nutmeg, and cloves bring warm, comforting flavors, ideal for fall or whenever you’re craving a cozy treat.
High in Fiber: The fiber content from almond flour and pumpkin helps with digestion and keeps you full longer.
These Keto Pumpkin Chocolate Chip Muffins are a delicious, low-carb indulgence that you can enjoy without derailing your keto progress