Go Back
–+ servings
Keto pumpkin muffin cut open to show the creamy cream cheese filling inside

Keto Pumpkin Muffins

Soft almond flour pumpkin muffins with warm spices and a creamy cheesecake-style filling. These low-carb muffins are easy to make and perfect for fall baking, breakfast, or snack time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
rest time 20 minutes
Total Time 1 hour 2 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Calories: 342
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • the cream cheese filling
  • 6 oz 170.1 g cream cheese, softened
  • 3 tbsp powdered Swerve Sweetener
  • 1 tbsp heavy cream
  • 1/2 tsp vanilla
  • For the pumpkin muffins
  • 2 cups 210 g almond flour
  • 1/2 cup 91 g Swerve Sweetener
  • 1/4 cup 27 g unflavoured whey protein powder, (or egg white protein)
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice (Or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
  • 1/2 tsp salt
  • 2 large 2 eggs
  • 1/2 cup 122.5 g pumpkin puree
  • 1/4 cup 56.75 g butter, melted
  • 1/4 cup 62.5 g water
  • 1/2 tsp vanilla extract

Equipment

  • Muffin pan
  • Paper muffin liners
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Preheat the oven to 350°F and line a muffin pan with paper liners.
  2. In a medium bowl, beat together the softened cream cheese, powdered Swerve Sweetener, heavy cream, and vanilla until smooth. Set aside.
  3. In a large bowl, whisk together the almond flour, Swerve Sweetener, whey protein powder, baking powder, pumpkin pie spice, and salt.
  4. Add the eggs, pumpkin puree, melted butter, water, and vanilla extract. Mix until the batter is smooth and evenly combined.
  5. Divide part of the batter between the muffin cups.
  6. Add a spoonful of cream cheese filling to the center of each.
  7. Cover with the remaining batter.
  8. Bake for 20 to 24 minutes, until the tops are set and lightly golden.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 342kcalCarbohydrates: 12gProtein: 11gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 104mgSodium: 295mgPotassium: 154mgFiber: 4gSugar: 3gVitamin A: 3350IUVitamin C: 1mgCalcium: 159mgIron: 1.5mg

Video

Notes

  • Fine blanched almond flour gives the best texture.
  • The batter will be thicker than regular muffin batter.
  • Keep the filling centered so it stays tucked inside the muffins.
  • Refrigerate leftovers because of the cream cheese filling.
  • Egg white protein can be used instead of whey protein powder.

Tried this recipe?

Let us know how it was!