Keto Chocolate Chip Pumpkin Muffins
These Keto chocolate chip pumpkin muffins are marvelously moist and perfect for a sugar free treat. They are ready in about 25 minutes and make an amazing low carb breakfast or snack!
Servings: 12
Calories: 212
Ingredients
- 2 ½ Cups almond flour (click to see my favorite)
- ½ Cup sugar free granulated sweetener (click to see my favorite)
- 2 Tablespoons Coconut flour
- 1 teaspoon Baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 8 ounces pumpkin puree
- 3 Large Eggs, beaten
- 2 teaspoons Vanilla Extract
- 1 Cup Sugar free Chocolate Chips divided
Instructions
- Preheat the oven to 350F and line a 12 cup muffin tin with liners. Make sure to spray inside of liners with cooking spray.
- Using a large mixing bowl, combine almond flour, coconut flour, baking soda, pumpkin pie spice, salt and sweetener. Next add in your beaten eggs, pumpkin puree, and vanilla extract. Stir well with a spatula or combine with a hand mixer. The batter will be thick. Lastly, fold in ¾ths of the chocolate chips.
- Using a large cookie scoop or spoon, divide the mixture evenly between the muffin cups. Top with the remaining chocolate chips.Bake for 18-20 minutes. Let cool slightly before serving.
Notes
- Keep these easy keto pumpkin muffins stored in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- These pumpkin muffins can easily be made paleo by substituting coconut sugar for the Lakanto sweetener. You can also substitute the chocolate chips for a paleo friendly chocolate chip such as Hu Kitchen.
Nutrition
Calories: 212 | Carbohydrates: 8g | Protein: 8g | Fat: 17g | Fiber: 3g