Keto Pumpkin Cheesecake Swirl Muffins

Keto Pumpkin Cream Cheese Muffins Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins

Nutrition Facts (per muffin):

• Calories: 180
• Total Fat: 15g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 220mg
• Total Carbohydrates: 6g
• Dietary Fiber: 3g
• Total Sugars: 2g
• Protein: 6g

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup Erythritol (or preferred keto-friendly sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 2 tbsp Erythritol (for cream cheese filling)
• 1/2 tsp vanilla extract (for cream cheese filling)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). A muffin pan should be lined with paper liners.
2. Prepare Dry Ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, Erythritol, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. Prepare Wet Ingredients: In another bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture and mix until just combined and a thick muffin can result from overmixing, so take care not to do it.
5. Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, 2 tbsp Erythritol, and 1/2 tsp vanilla extract until smooth.
6. Fill Muffin Cups: Spoon a small amount of the pumpkin batter into each muffin cup, spreading it to cover the bottom.
7. Add Cream Cheese Filling: Place a dollop (about 1 tbsp) of the cream cheese mixture on top of the pumpkin batter in each muffin cup.
8. Top with More Pumpkin Batter: Cover the cream cheese filling with the remaining pumpkin batter, dividing it evenly among the muffin cups.
9. Swirl the Filling: Use a toothpick or a small utensil to gently swirl the cream cheese filling into the pumpkin batter, creating a marbled effect.
10. Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
11. Cool and Enjoy: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
12. Serve: Once the muffins are fully cooled, serve and enjoy! These muffins can be stored in an airtight container in the refrigerator for several days.

Recipe Notes:

• You can customize the spice levels by adjusting the amount of cinnamon, nutmeg, and cloves to your preference.
• Feel free to use other keto-friendly sweeteners if you prefer.
• Make sure the cream cheese is softened to room temperature for a smoother filling.
• These muffins are great as a snack, dessert, or even a quick breakfast option on a keto diet.

Enjoy these delicious Keto Pumpkin Cream Cheese Muffins that are low in carbs and packed with fall flavors!